Chocolate Cake with Caramel Frosting

Indulging in a slice of homemade chocolate cake topped with rich caramel frosting is a delight for any chocolate lover. This Chocolate Cake with Caramel Frosting is a perfect balance of sweet, salty, and chocolatey goodness that will satisfy your sweet tooth. Whether it’s a birthday celebration or a simple family gathering, this cake is sure to impress!

Why Make This Recipe

This recipe is not just another chocolate cake; it features a delicious salted caramel frosting that takes the classic dessert to new heights. The cake is moist, soft, and packed with chocolate flavor, while the caramel frosting adds a unique touch of sweetness. Plus, it’s easy to make and requires common ingredients found in most kitchens. It’s a crowd-pleaser that everyone will love!

How to Make Chocolate Cake with Caramel Frosting

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour, spooned & leveled
3/4 cup cocoa powder (Dutch processed preferred)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature
3/4 cup freshly brewed hot coffee or boiling water

For the Salted Caramel Sauce:

1 cup granulated sugar
1/3 cup unsalted butter, cut into 5 or 6 pieces
1/2 cup whipping cream
1 teaspoon vanilla extract
1/2 teaspoon salt (optional)

For the Caramel Frosting:

1 cup unsalted butter, softened to room temperature
4-5 cups powdered sugar, sifted
1/2 cup salted caramel sauce, cold
1/2 teaspoon vanilla extract
1/4 teaspoon salt (optional)
2-4 tablespoons cream or milk
Rolo Candies for decorating (optional)

Directions

Preheat the oven to 350°F (175°C). Prepare a 10×15 inch jelly roll pan by spraying it with non-stick cooking spray and dusting it with flour.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla, mixing well. Gradually stir in the buttermilk, then the dry mixture until just combined. Finally, fold in the hot coffee.
Pour the cake batter into the prepared pan and bake for 20-25 minutes. Once cooked, allow the cake to cool completely.
For the salted caramel sauce, melt the granulated sugar in a medium saucepan over medium heat until it turns amber. Add the butter, stirring gently. Once melted, remove from heat and whisk in the whipping cream, vanilla, and optional salt. Let it cool.
To make the caramel frosting, beat the softened butter until fluffy. Gradually mix in the powdered sugar, then add the salted caramel, vanilla, and optional salt. Beat until combined, adjusting the consistency with cream or milk as needed.
Frost the cooled cake with the caramel frosting, drizzle with extra salted caramel, and if desired, decorate with Rolo candies. Serve and enjoy!

How to Serve Chocolate Cake with Caramel Frosting

This delicious chocolate cake is best served at room temperature. Slice it into generous pieces and place them on dessert plates. You can serve it plain or add a scoop of vanilla ice cream on the side for an extra treat!

How to Store Chocolate Cake with Caramel Frosting

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for a week. Just be sure to let it come back to room temperature before serving for the best flavor and texture.

Tips to Make Chocolate Cake with Caramel Frosting

Ensure all ingredients are at room temperature before starting for better mixing.
Use Dutch-processed cocoa for a richer chocolate flavor.
If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice.
Take your time when making the salted caramel sauce to avoid burning the sugar.

Variation

For a different twist, you can add nuts or chocolate chips to the cake batter. You can also switch the frosting to a classic chocolate buttercream if you prefer chocolate over caramel.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving.

2. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake for up to three months. Just wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before frosting.

3. What if I don’t want salted caramel?
You can make a simple caramel sauce by omitting the salt for a sweet caramel flavor.

Enjoy your baking adventure and savor every bite of this delightful Chocolate Cake with Caramel Frosting!