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Chocolate Cake with Caramel Filling

This exquisite chocolate cake, filled with a luxurious caramel filling, is a delightful indulgence perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup oil Vegetable or canola oil works best.
  • 2 eggs Room temperature.
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk Room temperature.
  • 1/2 cup hot coffee or water Enhances the flavor of the chocolate.
Caramel Filling
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream or evaporated milk
  • 1 pinch salt
Frosting
  • 1/2 cup unsalted butter Room temperature.
  • 2 cups powdered sugar
  • 1/2 cup caramel sauce Use the prepared caramel filling.
  • 1 tsp vanilla extract
  • 2-4 tbsp milk Adjust to desired consistency.
  • 1 pinch salt

Method
 

Prepare the Cake
  1. Preheat your oven to 170 degrees C (340 degrees F) and grease two 8-inch round pans.
  2. In a bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together oil, eggs, vanilla extract, buttermilk, and hot coffee or water.
  4. Pour the wet mixture into the dry ingredients and mix until just combined.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30-35 minutes until a skewer comes out clean. Let cool completely.
Make the Caramel Filling
  1. In a saucepan, simmer sugar and water over gentle heat until it becomes an amber color.
  2. Whisk in butter and heavy cream or evaporated milk along with salt.
  3. Let the caramel cool to thicken.
Prepare the Frosting
  1. Beat unsalted butter until fluffy, then gradually add powdered sugar.
  2. Blend in caramel sauce, vanilla extract, and milk to achieve desired consistency.
  3. Finish with a pinch of salt.
Assemble the Cake
  1. Place one layer of chocolate cake on a serving plate, and fill it with caramel filling.
  2. Add the second cake layer on top and frost the top and sides of the cake with the caramel frosting.

Notes

Serve at room temperature, optionally topped with sea salt or drizzled caramel. Store wrapped in plastic or in an airtight container for up to three days at room temperature or longer in the refrigerator.