Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients with Exact Amount
For the chocolate cake layers
You will need 2 cups of all purpose flour, 2 cups of granulated sugar, three quarter cup of natural unsweetened cocoa powder, 1 and a half teaspoons of baking powder, 1 and a half teaspoons of baking soda, and 1 teaspoon of salt. For the wet ingredients gather 2 large eggs at room temperature, 1 cup of buttermilk, half a cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 cup of hot coffee or hot water. The coffee is not there to make the cake taste like coffee, it simply deepens the chocolate flavor in a way that water alone cannot do.
For the homemade caramel sauce
For the caramel you need 1 cup of granulated sugar, 6 tablespoons of unsalted butter cut into pieces and at room temperature, half a cup of heavy cream at room temperature, and half a teaspoon of salt. Using room temperature butter and cream is important here because cold ingredients can cause the hot sugar to seize up and turn into a hard lump instead of a smooth sauce, so pull these out of the fridge early.
For the caramel buttercream frosting
For the frosting you will need 1 and a half cups of unsalted butter softened to room temperature, 4 cups of powdered sugar sifted, three quarter cup of the homemade caramel sauce you just made, a pinch of salt, and 2 tablespoons of heavy cream if needed to adjust the consistency. This frosting uses the same caramel you made for the filling, so you only need to make one batch of caramel for the entire cake.
Step by Step Recipe Method (Core Recipe)
Prepare the oven and pans
Preheat your oven to 350 degrees Fahrenheit and grease two 9 inch round cake pans, then line the bottoms with parchment paper for easy release. Dust the greased pans lightly with cocoa powder instead of flour so you do not end up with a white residue on the outside of your chocolate cake once it is baked. Having your pans ready before you mix the batter keeps everything moving smoothly and prevents the batter from sitting around too long.
Mix the dry and wet ingredients
In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps. In a separate bowl whisk the eggs, buttermilk, oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix on medium speed for about two minutes until fully combined, then slowly pour in the hot coffee while mixing on low speed. The batter will look thin at this stage, and that is completely normal for a moist chocolate cake, so do not be tempted to add extra flour.
Bake the cake layers
Divide the batter evenly between the two prepared pans, using a kitchen scale if you have one so both layers bake at the same rate. Bake for 30 to 35 minutes, checking at the 30 minute mark by inserting a toothpick into the center, which should come out with a few moist crumbs but no wet batter. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely, since frosting a warm cake will only cause the frosting to melt and slide.
Make the caramel sauce
Add the sugar to a large light colored saucepan over medium heat and let it melt undisturbed, swirling the pan occasionally instead of stirring with a spoon. Once the sugar turns a deep amber color, remove the pan from heat and carefully whisk in the butter piece by piece, being cautious as the mixture will bubble up vigorously. Slowly pour in the heavy cream while whisking constantly, then stir in the salt and let the caramel cool to room temperature before using it in the frosting or filling, since warm caramel will make your buttercream too runny to work with.
Assemble and frost the cake
Place one cooled cake layer on your serving plate and spread a thin layer of caramel buttercream on top, then drizzle about a quarter cup of the cooled caramel sauce over the frosting, leaving a small border around the edge so it does not spill out. Place the second layer on top and frost the entire cake with the remaining caramel buttercream, using an offset spatula for smooth sides and top. Finish by drizzling extra caramel sauce over the top so it drips down the sides, which gives the cake that classic bakery style finish everyone loves.
Variations in the Recipe
Adding a chocolate ganache drip
If you want an even more dramatic presentation, you can chill the frosted cake for 20 minutes and then pour a warm chocolate ganache over the top before adding the caramel drip. This creates a beautiful two tone drip effect and adds an extra layer of rich chocolate flavor that pairs wonderfully with the sweetness of the caramel. Just make sure the ganache has cooled slightly so it drips slowly instead of running straight off the cake.
Making it a salted caramel version
For those who love the sweet and salty combination, simply increase the salt in the caramel sauce to three quarter teaspoon and finish the cake with a sprinkle of flaky sea salt right before serving. This small change transforms the cake into a salted caramel chocolate cake, and the extra salt actually helps balance the sweetness of the buttercream so each bite feels more complex and less sugary.
Turning it into cupcakes
This same batter and filling works beautifully as cupcakes if you prefer individual portions for a party. Simply divide the batter into a lined cupcake pan, filling each liner about two thirds full, and bake at 350 degrees for 18 to 20 minutes. Once cooled, core out a small section from the center of each cupcake, fill it with caramel sauce, and pipe the caramel buttercream on top for a fun handheld version of the same flavors.
Mistakes to Avoid
Stirring the caramel while it melts
One of the biggest mistakes people make is stirring the sugar with a spoon while it is melting, which causes it to crystallize into a grainy, unusable mess. Instead, let the sugar sit and melt on its own, only swirling the pan gently from time to time to help it melt evenly. Patience here is what separates a smooth glossy caramel from a lumpy one, so resist the urge to stir constantly.
Using cold butter or cream in the caramel
Adding cold butter or cold cream to hot caramel causes the sugar to seize instantly, leaving you with hard clumps instead of a silky sauce. Always let your butter and cream sit out at room temperature for at least 30 minutes before you begin, and add them slowly while whisking constantly to keep the mixture smooth and well combined throughout the entire process.
Frosting a cake that is still warm
Frosting warm cake layers is one of the most common reasons a homemade cake looks messy instead of professional. The heat from the cake melts the buttercream, causing it to slide right off the sides and pool at the bottom. Always let your layers cool completely on a wire rack, and if you are short on time you can even pop them in the fridge for 20 minutes to speed up the cooling process safely.
Conclusion and FAQs
This chocolate caramel cake is the kind of dessert that turns a regular afternoon into a celebration, and once you master the caramel sauce you will find yourself using it in all sorts of other desserts too. Take your time with each step, especially the caramel, and you will end up with a cake that looks and tastes like it came straight from a bakery window. Bake it for a birthday, a holiday gathering, or simply because you deserve a slice of something wonderful.
How far in advance can I make this cake?
You can bake the cake layers up to two days ahead of time if you wrap them tightly in plastic wrap and store them in the refrigerator, or freeze them for up to two months if you need more time. The caramel sauce and buttercream can also be made a day or two in advance and stored in an airtight container in the fridge, just let them come back to room temperature and give the buttercream a good whip before using it.
Why did my caramel turn out grainy?
Grainy caramel usually happens when sugar crystals form on the sides of the pan and fall back into the mixture, or when the sauce is stirred too much while the sugar is still melting. To avoid this, keep the sides of your pan clean by brushing them with a wet pastry brush if needed, and only swirl the pan gently instead of stirring with a utensil until the sugar has fully melted and turned amber.
Can I use store bought caramel sauce instead of making my own?
Yes, you can absolutely use a good quality store bought caramel sauce if you are short on time, though homemade caramel does give the cake a richer and more buttery flavor. If you go the store bought route, look for a thick caramel sauce rather than a thin one, since thin sauces can make your buttercream too runny and cause the filling to leak out from between the layers.