Print

Decadent Caramel Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and delightful cake layered with luscious caramel and chocolate ganache, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ¾ cups sugar
  • 2 tsp vanilla extract
  • 1 cup hot coffee or boiling water
  • 1 cup caramel sauce
  • Optional: ¼ tsp sea salt for salted caramel
  • ½ cup sweetened condensed milk
  • ¼ cup cream cheese or peanut butter
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • Crushed pecans or toffee bits

Instructions

  1. Preheat the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Sift the Dry Ingredients: Sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Whisk the Wet Ingredients: Whisk together buttermilk, vegetable oil, eggs, sugar, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Stir in Hot Coffee: Stir in the hot coffee or boiling water until the batter is smooth.
  6. Pour into Prepared Pans: Pour the batter evenly into the prepared pans.
  7. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Cool in pans for 10 minutes, then remove and cool completely on wire racks.
  9. Layer with Caramel: Layer caramel sauce generously between the cake layers.
  10. Prepare the Creamy Layer: Mix sweetened condensed milk with cream cheese or peanut butter until smooth. Spread on top of the caramel layer.
  11. Create the Ganache: Heat the heavy cream and pour over the chocolate chips. Stir until smooth and pour over the cake.
  12. Garnish: Top with crushed pecans or toffee bits as desired.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

Nutrition

Find it online: https://recypez.com/indulgent-caramel-cake-recipe/

Scroll to Top