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Chocolate Cake with Caramel Filling

A rich chocolate cake layered with a luscious caramel filling, perfect for celebrations and indulgent moments.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup hot coffee or hot water
  • 2 tsp vanilla extract
For the Caramel Filling
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream or evaporated milk
  • 3 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
For the Caramel Frosting
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup caramel sauce
  • 1 tsp vanilla extract
  • pinch salt
  • 2 to 3 tbsp milk or cream

Method
 

Make the Chocolate Cake
  1. Preheat your oven to 340°F (170°C) and prepare two 8-inch round pans with grease and parchment paper.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In another bowl, mix the vegetable oil, eggs, and vanilla extract, and then blend in the buttermilk until smooth.
  4. Gradually combine the wet mixture with the dry ingredients and then stir in the hot coffee or water until smooth.
  5. Pour the batter into the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
  6. Allow the cakes to cool completely before removing them from the pans.
Make the Caramel Filling
  1. In a saucepan, combine the sugar and water over medium heat until it turns golden amber without stirring.
  2. Whisk in the butter and cream, followed by the salt and vanilla extract.
  3. Let the filling cool to develop its rich flavor.
Make the Caramel Frosting
  1. Whip the softened butter in a mixing bowl until light and airy.
  2. Gradually blend in the powdered sugar until fully incorporated.
  3. Mix in the caramel sauce, vanilla extract, and salt, adjusting with milk or cream to achieve a spreadable consistency.
Assemble the Cake
  1. Place one layer of the chocolate cake on a serving board.
  2. Spread the caramel filling evenly across the center, then add the second cake layer on top.
  3. Frost the top and sides with caramel frosting and drizzle with remaining caramel sauce.

Notes

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow to reach room temperature before serving for best flavor.