Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Butter Chocolate Cake: The Ultimate Decadent Recipe

  • Total Time: 80 minutes
  • Yield: 10-12 servings 1x

Description

Decadent chocolate cake layered with creamy caramel buttercream frosting and optional homemade caramel sauce and chocolate ganache drip. A show-stopping dessert perfect for any celebration!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup caramel sauce (store-bought or homemade)
  • 2–4 tablespoons heavy cream, as needed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, cut into pieces
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 4 ounces semi-sweet chocolate, finely chopped
  • ½ cup heavy cream
  • Sea salt flakes
  • Chocolate shavings
  • Chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms of the pans with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
  5. Slowly pour in the boiling water while mixing on low speed.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula until melted into a clear, amber-colored liquid.
  9. Remove from heat and immediately add the butter. Stir until the butter is completely melted and incorporated.
  10. Slowly pour in the heavy cream, stirring constantly until smooth and creamy.
  11. Stir in the salt.
  12. Let the caramel sauce cool completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.
  13. In a large bowl (or the bowl of a stand mixer), beat the softened butter on medium speed until light and fluffy (3-5 minutes).
  14. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  15. Add the caramel sauce, vanilla extract, and salt. Beat on medium speed until well combined.
  16. If the buttercream is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar, one tablespoon at a time.
  17. Beat the buttercream on high speed for 2-3 minutes until light and fluffy.
  18. Place the heavy cream in a microwave-safe bowl and heat in the microwave for about 30-45 seconds, or until it’s hot but not boiling.
  19. Pour the hot cream over the finely chopped chocolate in a separate bowl.
  20. Let the mixture sit for 1-2 minutes.
  21. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  22. Let the ganache cool slightly before using. It should be pourable but not too runny.
  23. If your cakes have a dome on top, use a serrated knife to carefully level them.
  24. Place one cake layer on a cake stand or serving plate.
  25. Spread a generous layer of caramel buttercream over the first cake layer.
  26. Carefully place the second cake layer on top of the frosting.
  27. Apply a thin layer of buttercream over the entire cake. Refrigerate the cake for 15-20 minutes.
  28. Apply a final, thicker layer of buttercream over the entire cake. Smooth it out with a spatula or cake smoother.
  29. If using, pour the slightly cooled chocolate ganache over the edges of the cake, allowing it to drip down the sides.
  30. Sprinkle the top of the cake with sea salt flakes, chocolate shavings, or chopped pecans or walnuts.
  31. Refrigerate the cake for at least 30 minutes before serving.

Notes

  • For best results, use high-quality cocoa powder and chocolate.
  • Make sure all ingredients are at room temperature unless otherwise specified.
  • Don’t overmix the cake batter, as this can result in a tough cake.
  • The caramel sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • The cake can be assembled a day ahead of time and stored in the refrigerator.
  • If the caramel buttercream is too sweet, add a pinch of salt or a squeeze of lemon juice.
  • Adjust the amount of heavy cream in the buttercream to achieve your desired consistency.
  • Be careful when making the caramel sauce, as the sugar can get very hot.
  • If the caramel sauce seizes up, add a tablespoon of water and stir until smooth.
  • Have fun and get creative with your frosting and garnishes!
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesstrawberry.com/caramel-butter-chocolate-cake/