This delectable recipe for easy chocolate caramel cake blends candy bar flavors into a decadent cake that everyone will love!
Sometimes you want a good old chocolate cake, and nothing else will do.
And while I have been known to reach for the cake mix box here and there, whenever I make this delectable chocolate caramel number I realize what a difference it makes when you bake it up from scratch.
This is one of those easy cakes that bakes up in a 9 x 13 inch pan, which means not only is there lots of chocolate cake to go around, it also makes a great portable dessert if you are heading to any festivities where you are in charge of dessert.
And in the case of this particular chocolate cake, there is a significant caramel drizzle involved, which is going to lend a decadent candy bar flavor to the whole thing. Hurray!
How to make Chocolate Caramel Cake!
Preheat oven to 350 and spray a 13/9 inch pan with cooking spray
Melt a cup of butter in a medium pot over medium heat. Add a cup of chocolate chips and a half cup of cocoa powder and whisk it up until it is nice and smooth. Set it aside while you go on to the next step.
Put 3 eggs, 2 teaspoons of vanilla and 1 ¾ cups of sugar into a mixing bowl and beat them up until it is all airy and fluffy, about 2 minutes.
While the mixer is still going, pour in 1 ¼ cups of buttermilk, and then the melted chocolate and mix it all up until it is smooth.
Next! Mix 2 cups of flour, 1 ½ teaspoons of baking powder, ½ a teaspoon of baking soda and ½ a teaspoon of sea salt together and add it to the chocolate mixture. Mix it in until it is all combined – it’s okay if there are lumps here and there.
Scrape it into your baking pan and bake it up until a toothpick stuck into the center comes out clean, about 40 minutes. Let it cool completely before you frost it. (I know! So hard!)
Ready to make the frosting? Beat a cup of softened butter with your mixer until it is nice and fluffy, about 2 minutes.
Add 3 ½ cups of powdered sugar, ½ cup of cocoa powder, 4 tablespoons of milk, ¼ teaspoon of sea salt and 2 teaspoons of vanilla and mix it on low speed for 30 seconds, then increase to high speed and mix it for another minute.
If you want it a little thicker add ¼ cup of powdered sugar, and if you want it a little thinner add a tablespoon of milk.
Scrape the frosting out the bowl onto your cooked cake and spread it to the edges (an offset spatula works great for this).
Now for the finishing touch! Drizzle on some of your favorite caramel sauce, cut into squares and serve!
More tips for making Chocolate Caramel Cake!
Great question! Buttermilk is basically fermented milk (stay with me here!) which actually adds a lovely softness to the texture. Not to get all science teacher-ish with you, but the acidic quality of the buttermilk helps break down the gluten in the flour, giving you a gorgeous fluffy cake. Or in other words, don’t leave out the buttermilk! I promise you will not taste it one little bit.
Yep! Your cake will be a little sweeter, but there’s nothing wrong with THAT. :)
You sure can! If possible, save the caramel drizzling until just before you serve it so that the caramel doesn’t melt into the frosting too much.
(And if you want to add whipped cream and a little extra caramel, I won’t tell!).
Let’s hear it for chocolate cake!