I bake this chocolate caramel cake when I want a sure win. The crumb stays soft, the caramel turns glossy, and the chocolate smells like a warm hug. It starts as a one bowl chocolate cake recipe, the kind that keeps the sink calm. I call it my easy moist chocolate cake recipe on busy days, my best moist chocolate cake recipe on party days. Search friends always ask for a recipe for chocolate cake that works. I point to this simple chocolate cake recipe, then smile and add a milk chocolate cake recipe twist with a ribbon of caramel. We whisk dry stuff, pour in the wet stuff, and finish with hot coffee. The batter looks thin and shiny. That is good. The layers bake up even and tender. I like to tuck in a layer of salted caramel, then add a smooth chocolate caramel frosting on top. A little flaky salt makes the sweetness sing. If you have a spoon, you have a taste test tool. I always do a quick swipe. Quality control, right Serve neat slices or messy wedges. Either way, the cake feels friendly and relaxed. It slices clean, keeps well, and plays nice with ice cream. Bake it for birthdays, bake it for Tuesdays, or bake it because chocolate waits for no one.
Table of Contents
- 1 Key Takeaways
- 2 Easy Chocolate Caramel Layer Cake Recipe
- 3 Ingredients for Chocolate Caramel Layer Cake
- 4 How to Make Chocolate Caramel Layer Cake
- 5 Tips for Making Chocolate Caramel Layer Cake
- 6 Making Chocolate Caramel Layer Cake Ahead of Time
- 7 Storing Leftover Chocolate Caramel Layer Cake
- 8 Try these desserts next
- 9 Chocolate Caramel Layer Cake
- 10 Nutrition
1 Key Takeaways
I bake because chocolate calls and we answer. This cake gives rich crumb, tall layers, and a deep cocoa hit with a soft band of caramel. We keep the steps simple and the bowls few, so cleanup stays kind. I share what I use, what I skip, and what always works.
The batter mixes fast. Hot coffee wakes the cocoa. Buttermilk keeps tenderness. Oil keeps the cake fresh for days. The caramel sits between layers and gives shine under the frosting. A pinch of salt sets the sweet in place. The chocolate cake recipe stays steady for birthdays and weeknights.
I am Lila from Lila Cooks. I write for home bakers who like calm steps and bold flavor. We lean on pantry items and a short equipment list. You will cut clean slices. You will hear a small cheer at the table. That feels good.
2 Easy Chocolate Caramel Layer Cake Recipe
We start with my chocolate cake recipe and we keep the process kind to tired hands. I whisk dry items in one bowl then pour in wet items and stir until smooth. Two mentions here because it matters the chocolate cake recipe stays simple and steady for any baker.
The result brings a dark crumb and a satin bite. A ribbon of caramel slips between the layers and a soft cocoa frosting wraps the outside. You get balance in each forkful. Sweet sits with salt. Cocoa stands with cream. Nothing fights on the plate.
Readers ask for a one bowl chocolate cake recipe that holds up under caramel and keeps shape on a warm counter. This one does that. It stacks fast. It travels well. If you need a simple chocolate cake recipe for a busy day, this fits the job.
3 Ingredients for Chocolate Caramel Layer Cake
All purpose flour I use a steady cup measure with a level top for each scoop. The flour sets structure and lets the crumb stay light. Sifting is nice, whisking works.
Natural cocoa powder Cocoa brings that deep chocolate pull. I pick a fresh tin and keep it dry. The cocoa pairs with hot coffee and wakes up fast.
Granulated sugar Sugar carries flavor and gives a tender bite. I keep the measure even so the cake stays balanced and never cloying on the tongue.
Buttermilk Tang helps the crumb stay soft and bright. Room temp buttermilk blends fast and keeps the batter smooth from bowl to pan.
Neutral oil Oil keeps the cake soft on day two and day three. I use a mild oil so cocoa leads and caramel sings in each bite.
Eggs Three large eggs at room temp bind the batter. They add body without weight and give a clean slice after chill time.
Hot brewed coffee Heat blooms the cocoa and loosens the batter. The cake does not taste like coffee. It tastes like more chocolate.
Leavening and salt Baking powder, baking soda, and kosher salt work as a small team. Lift, spread, and flavor come into line.
Caramel sauce A thick jar helps. I love a salted note. If the sauce feels thin, a short chill helps it hold between layers.
Butter, powdered sugar, cocoa These build the frosting. I beat until smooth and glossy. A spoon leaves a soft track across the bowl.
4 How to Make Chocolate Caramel Layer Cake
step 1 Heat the oven to three hundred fifty F. Line three eight inch pans with parchment. Grease the sides. Set the pans on a sheet for easy in and out.
step 2 Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. In a second bowl whisk eggs, buttermilk, oil, and vanilla. Pour wet into dry and stir smooth.
step 3 Pour in hot coffee and stir until the batter looks shiny and thin. Divide among the pans. Tap each pan on the counter to move small bubbles up.
step 4 Bake twenty eight to thirty two minutes. A pick with tiny crumbs means stop. Cool ten minutes. Turn out and cool to room temp on a rack.
step 5 For frosting beat butter until light. Add powdered sugar and cocoa in small rounds. Add caramel and a spoon of milk as needed. Beat until silky.
step 6 Level the layers if needed. Set one layer on a board. Pipe a ring of frosting at the edge. Spoon in caramel. Repeat with the second layer. Set the third on top.
step 7 Spread a thin crumb coat. Chill twenty minutes. Add a final coat. Swirl the top. If you like a drip, spoon warm ganache near the edge and let it slide down.
5 Tips for Making Chocolate Caramel Layer Cake
Use room temp eggs and dairy. Cold items fight the batter and leave streaks. A warm kitchen helps the batter blend and bake even in the pans.
Pick a thick caramel. Thin sauce slips and makes the stack slide. If your jar runs, chill the caramel for a few minutes and it will hold. A pinch of salt keeps balance.
For tall clean slices, chill the finished cake for thirty minutes, wipe the knife between cuts, and move slow. For a recipe for chocolate cake that travels, keep the cake cold then let it warm on the table.
6 Making Chocolate Caramel Layer Cake Ahead of Time
I bake the layers one day and wrap them tight once cool. The crumb rests and slices clean the next day. The plan helps on party weeks and work nights.
You can make the frosting a day ahead. Beat it again before use. If it feels firm, a spoon of milk brings it back to spreadable. Keep caramel in the fridge.
For a simple chocolate cake recipe that still feels fresh on day two, frost cold layers and add caramel right before service. The shine stays bold and the stack stays neat.
7 Storing Leftover Chocolate Caramel Layer Cake
Cover the cake and keep it in the fridge for up to four days. The crumb stays soft and the caramel holds its line. Bring slices to room temp before serving.
For longer storage wrap slices and freeze for one month. Thaw in the fridge. The frosting may look matte after thaw. A short rest on the counter brings back the gloss.
If you love a milk chocolate cake recipe, try a lighter cocoa in the frosting for day two. The change keeps things fun and still hugs the caramel well.
8 Try these desserts next
9 Chocolate Caramel Layer Cake
Chocolate Cake Recipe With Caramel Layers And Chocolate Caramel Frosting
Ingredients
For the chocolate cake
- 3 cups all purpose flour
- 1 2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 2 teaspoon kosher salt
- 1 1 2 cups granulated sugar
- 3 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
- 1 2 cup neutral oil
For the caramel filling
- 1 cup thick caramel sauce or dulce de leche
- 1 4 teaspoon flaky sea salt optional
For the chocolate caramel frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 3 cup unsweetened cocoa powder
- 3 4 cup caramel sauce room temperature
- 2 to 4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 8 teaspoon fine salt
Optional chocolate drip
- 1 2 cup heavy cream
- 3 4 cup semisweet chocolate chips
Instructions
Make the chocolate cake
- Heat the oven to 350 F. Grease and line three 8 inch round pans with parchment.
- Add flour, cocoa, baking powder, baking soda, salt, and sugar to a large bowl. Whisk to blend.
- Add eggs, buttermilk, vanilla, hot coffee, and oil. Whisk until the batter looks smooth and thin with no dry pockets.
- Divide the batter among the pans. Tap the pans to release small bubbles.
- Bake for 28 to 32 minutes. A toothpick should come out with a few damp crumbs.
- Cool the pans on a rack for 10 minutes. Turn out the layers and cool to room temperature.
Fill and frost
- Level the cooled layers with a long knife if needed.
- Place one layer on a board. Spread a thin ring of frosting around the edge to make a dam. Spread half of the caramel inside the ring.
- Top with the second layer and repeat with the dam and the rest of the caramel.
- Set the third layer on top. Spread a thin crumb coat of frosting over the cake. Chill for 20 minutes.
- Cover the cake with a final coat of frosting. Smooth the sides and swirl the top.
Optional chocolate drip
- Warm the cream in a small pot until it steams. Pour over the chocolate chips and let stand for 1 minute. Stir until smooth.
- Let the ganache cool until thick but still fluid. Spoon it around the edge so it drips down. Chill for 10 minutes.
Finish
- Swirl extra caramel over the top. Add a pinch of flaky salt.
- Slice with a warm knife for clean cuts. Serve at room temperature.
10 Nutrition
Serving size one slice. Calories about five hundred forty. Fat twenty seven grams. Saturated fat fourteen grams. Carbs seventy two grams. Sugar fifty two grams. Fiber three grams. Protein six grams. Sodium three hundred sixty milligrams. Figures vary by brands and portion size. Enjoy with water or coffee and a slow bite.
Written by Lila for Lila Cooks. This piece uses the main keyword chocolate cake recipe in plain speech to help readers find it. We write for home cooks first and for search second.
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