Chocolate Caramel Cake
A rich and creamy dessert with a moist chocolate base, whipped cream frosting, and beautiful chocolate buttercream decoration.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
For the Whipped Cream Frosting
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Buttercream (Decoration)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
- 1 tsp vanilla extract
For the Drizzles
- Chocolate syrup or melted chocolate
- Caramel sauce
- Chocolate sprinkles (optional)
Instructions
Preparation of Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a shallow sheet pan.
- Whisk the dry ingredients together, then add the milk, oil, eggs, and vanilla. Mix until smooth.
- Pour in the hot water or coffee—this step helps create that moist, velvety texture.
- Bake for 30–35 minutes, then allow the cake to cool completely.
Making the Whipped Cream Frosting
- Using a chilled bowl, beat the heavy cream until soft peaks form.
- Add vanilla and powdered sugar, then beat again until thick and fluffy.
- Spread the frosting evenly over the cooled cake.
Making the Chocolate Buttercream
- Beat the softened butter until creamy.
- Blend in powdered sugar and cocoa powder.
- Add milk gradually until you reach a smooth, pipeable consistency.
- Transfer to a piping bag with a star tip and create swirls around the edges of the cake.
Decorating the Cake
- Drizzle chocolate syrup in horizontal lines across the cake, then repeat with caramel sauce.
- Finish with a light shower of chocolate sprinkles.
Notes
Let the cake cool completely before frosting to prevent melting. Chill the cake for 1 hour before serving for clean slices.