Description
An indulgent chocolate caramel cake with moist layers, homemade caramel sauce, and rich chocolate buttercream.
Ingredients
Scale
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.75 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (cubed)
- 0.5 cup heavy cream
- 1 teaspoon sea salt
- 2 tablespoons dark rum (optional)
- 1 cup unsalted butter (softened, for buttercream)
- 3.5 cups powdered sugar
- 0.5 cup cocoa powder
- 0.33 cup heavy cream (for buttercream)
- 2 teaspoons vanilla extract
Instructions
- Prep the Pans and Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper circles.
- Build and Whisk the Batter: Whisk together the dry ingredients in a large bowl. In a separate bowl, beat the eggs, buttermilk, cooled coffee, vegetable oil, and vanilla extract. Pour the wet into the dry, mixing until just combined.
- Bake and Cool the Layers: Divide the thin batter evenly into your prepared pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
- Craft the Rich Caramel Sauce: Heat 1 cup of sugar in a heavy saucepan until deep amber. Add cubed butter, then slowly whisk in the heavy cream. Remove from heat, stir in sea salt (and rum if using), and let cool.
- Whip the Chocolate Buttercream: Beat the softened butter for 3 minutes until fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla. Beat on medium-high for 4 minutes until light and spreadable.
- Assemble and Cascade: Place the first cake layer on a plate. Spread one-third of the buttercream, then drizzle with 0.25 cup of caramel. Top with the second layer, frost the entire cake with the remaining buttercream, and drizzle with leftover caramel.
Notes
Ensure ingredients are at room temperature for best results. Store assembled cake under a dome for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 685
- Sugar: 60g
- Sodium: 400mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 92g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: chocolate cake, caramel cake, dessert recipe, baking, homemade cake