Chocolate Caramel Cake Recipe
This chocolate cake with salted caramel cream cheese frosting isn’t just another cake, it’s one I’ve tested, perfected, and baked more times than I can count. The cake itself is unbelievably moist and rich, balanced by the tangy, creamy frosting and a glossy drizzle of salted caramel!
Equipment
- Metal 8X8 baking pan metal is best
- Parchment Paper
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Chocolate Cake
- 1 cup (211 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- ½ cup (46 grams) natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (63 grams) whole milk room temperature, 2% will work as well
- ¼ cup (59 grams) vegetable oil
- ¼ cup (61 grams) sour cream full fat, room temp. You can use plain whole milk greek yogurt or regular yogurt instead.
- ½ cup (93 grams) hot coffee don't skip the coffee- it won't taste like coffee just makes the flavors pop. You can mix 1 teaspoon of instant espresso powder with ½ cup of hot water
Caramel Cream Cheese Frosting
- 3 tablespoons (42 grams) salted butter room temperature (add a pinch of salt if you do not have salted butter)
- 4 oz (120 grams) cream cheese full fat, brick style, room temperature
- ⅓ cup (88 grams) salted caramel sauce (plus extra for topping the cake) cold
- 1 ¾ cups (241 grams) powdered sugar
Instructions
- If you plan on making caramel sauce from scratch click on the recipe in the notes below and make it first so it has time to cool and thicken. You can use store bought caramel if desired.
- Place the caramel in the fridge to cool down. Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
- In a large bowl with an electric mixer, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
- In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
- Gradually add the wet ingredients to the dry ingredients, beating until just combined.
- Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
- Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.
- Let cool while making the frosting.
Caramel Cream Cheese Frosting
- Using a handheld mixer or stand mixer, beat the butter, cream cheese, vanilla, and caramel until smooth and combined.
- Add the powdered sugar, beat until combined and fluffy, about 2 minutes.
- Top the cooled down cake with the frosting, spreading it out evenly. Drizzle with 2 tablespoons of salted caramel swirl it in with a spoon or offset spatula. Serve with more caramel if desired.
Notes
Never made Caramel?: If you’re new to caramel-making, check out this recipe post for detailed tips and techniques. Just omit the whiskey!
Don’t Over mix the Batter: Over mixing can result in a dense, heavy chocolate salted caramel cake, so mix just until the ingredients are combined.
Use Hot Coffee: Hot coffee helps to dissolve the cocoa powder completely and enhances the chocolate flavor beautifully.
Avoid Opening the Oven Door: Resist the temptation to peek, as this can cause the cake to sink in the middle.
Line the Baking Pan with Parchment Paper: This makes it much easier to remove the cake from the pan without any sticking.
Storage
Room Temperature
For short-term storage, keep the cake at room temperature for up to one day. Be sure to cover it well to prevent it from drying out.
Refrigerator
If storing in the fridge, note that refrigeration can dry out the cake. To minimize this, wrap the cake tightly in plastic wrap or place it in an airtight container. Consume within two days for the best texture and flavor.
Freezer
For longer storage, the freezer is your best option. Wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Properly stored, the cake will keep well for up to two months. Thaw in the fridge overnight or at room temperature before serving.
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