Chocolate Cake with Caramel Frosting

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Introduction

Chocolate Cake with Caramel Frosting is a rich and decadent dessert that perfectly combines the deep flavors of chocolate with the sweet, buttery notes of caramel. The moist, chocolatey layers are balanced by a smooth, creamy caramel frosting, creating a show-stopping treat that’s perfect for birthdays, celebrations, or any occasion that calls for a little indulgence. This cake is easy to make and will leave your guests asking for seconds!

Ingredients Quantity

For the Chocolate Cake

  • All-purpose flour: 1 ¾ cups (220g)
  • Granulated sugar: 1 ¾ cups (350g)
  • Unsweetened cocoa powder: ¾ cup (75g)
  • Baking powder: 1 ½ teaspoons
  • Baking soda: 1 ½ teaspoons
  • Salt: 1 teaspoon
  • Eggs: 2 large
  • Whole milk: 1 cup (240ml)
  • Vegetable oil: ½ cup (120ml)
  • Vanilla extract: 2 teaspoons
  • Boiling water: 1 cup (240ml)

For the Caramel Frosting

  • Unsalted butter: ½ cup (1 stick, 115g)
  • Brown sugar: 1 cup (200g), packed
  • Heavy cream: ½ cup (120ml)
  • Vanilla extract: 1 teaspoon
  • Powdered sugar: 2 ½ – 3 cups (250-300g), sifted

Instructions

For the Chocolate Cake

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans and line the bottoms with parchment paper for easy release.
  1. Mix the Dry Ingredients:
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  1. Add the Wet Ingredients:
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until well combined.
  1. Add the Boiling Water:
  • Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin — that’s okay!
  1. Bake:
  • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  1. Cool:
  • Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the Caramel Frosting

  1. Make the Caramel Base:
  • In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, stirring constantly. Reduce heat and let simmer for 2-3 minutes, then remove from heat.
  1. Add Vanilla:
  • Stir in the vanilla extract and let the caramel mixture cool for about 10 minutes.
  1. Whisk in Powdered Sugar:
  • Gradually add the sifted powdered sugar, whisking until smooth and creamy. If the frosting is too thick, add a tablespoon of heavy cream at a time until it reaches a spreadable consistency.

Assemble the Cake

  1. Frost the Cake:
  • Place one layer of the cooled chocolate cake on a serving plate. Spread a generous amount of caramel frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining caramel frosting.
  1. Decorate:
  • Optionally, drizzle extra caramel sauce over the top and sprinkle with sea salt or chopped nuts for a beautiful finish.
  1. Serve:
  • Slice and enjoy this luscious Chocolate Cake with Caramel Frosting!

Tips for Success

  • Boiling Water in the Batter: Adding boiling water makes the chocolate flavor more intense and ensures a moist crumb.
  • Work Quickly with the Frosting: Caramel frosting can set quickly, so have the cake layers ready before you start frosting.

Recommendations

  • Storing: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Pairings: Serve with a scoop of vanilla ice cream or a cup of coffee for the ultimate indulgence.

Enjoy this Chocolate Cake with Caramel Frosting, a combination that’s sure to satisfy your sweet tooth! 🍫🍰✨

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