Moist Chocolate Caramel Cake

Section: Sweet Treats and Desserts Everyone Will Love

This moist chocolate caramel cake combines deep cocoa flavors enhanced with hot coffee and buttermilk to create a tender crumb. Rich caramel sauce layers add a luscious, velvety texture, while the whipped chocolate caramel frosting offers a smooth and flavorful finish. Perfect chilled or at room temperature, it balances sweet caramel with intense chocolate for a luxurious dessert experience that impresses at any occasion.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Fri, 26 Sep 2025 18:50:44 GMT
A slice of moist chocolate caramel cake. Bookmark
A slice of moist chocolate caramel cake. | imaninthekitchen.com

This moist chocolate caramel cake is the perfect balance of deep cocoa richness and buttery caramel sweetness. The chocolate layers are tender and infused with hot coffee and buttermilk, creating a moist crumb that melts in your mouth. Each layer hides a luscious caramel filling and the whole cake is finished with a whipped chocolate caramel frosting that brings a glossy and elegant touch. Whether it is a birthday or just a day that calls for something special, this cake delivers every time.

I first made this cake when my sister came to visit and since then it has become her annual birthday request. The combination of coffee and caramel always surprises guests in the best way.

Ingredients

  • Flour: provides the structure and ensures the cake holds together without being dense
  • Cocoa powder: is the heart of the chocolate flavor make sure to sift it for a smooth batter
  • Baking powder and baking soda: work together to give the cake a light rise and tender crumb
  • Kosher salt: brightens the sweetness and balances all the flavors
  • Granulated sugar: adds moisture and the perfect level of sweetness
  • Eggs: bind everything and add richness and tenderness to the cake
  • Buttermilk: reacts with the leaveners to keep the crumb soft and moist
  • Vanilla extract: deepens the aroma and flavor profile
  • Hot coffee: intensifies the chocolate taste and helps create a silky batter texture
  • Vegetable oil: keeps the cake moist for days rather than drying out quickly
  • Butter in the frosting: adds richness and gives the frosting a creamy texture
  • Powdered sugar: ensures the frosting is smooth and not grainy
  • Caramel sauce: brings a gooey layer that complements the chocolate perfectly
  • Heavy cream: softens the frosting making it easier to spread without losing structure
  • Chocolate caramel frosting: combines both flavors for a stunning and flavorful finish

Instructions

Prepare the Pans:
Preheat your oven to 180 degrees Celsius. Spray three 8 inch cake pans thoroughly with cooking spray then line the bottoms with parchment paper. This will make it easier to release the cakes once baked.
Mix Dry Ingredients:
In a large bowl sift and combine the flour, cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar. Whisk everything together thoroughly to ensure even distribution of the leavening agents.
Combine Wet Ingredients:
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Stir just until the ingredients start to come together but don’t overmix at this point as it can toughen the cake.
Incorporate Coffee:
Pour in the hot coffee and gently mix until the batter is completely smooth and free of lumps. This step allows the cocoa powder to bloom and develop a richer chocolate flavor.
Divide and Bake:
Using a scale for precision, evenly divide the batter between the prepared pans. Place the pans in the oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center it should come out clean or with just a few crumbs attached.
Cool Completely:
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, transfer them to a wire rack to cool fully before moving on to frosting.
Make the Frosting:
In a mixing bowl beat room temperature butter with sifted powdered sugar, sifted cocoa powder, heavy cream, vanilla extract, and a pinch of salt. Whip until the mixture is light and fluffy. Then fold in chilled caramel sauce and beat briefly until the frosting is smooth and evenly combined.
Assemble the Cake:
Place a small dollop of frosting on your cake plate to anchor the first layer. Set down one cake layer and pipe a ring of frosting around the edge. Fill the center with caramel sauce and smooth it out. Repeat this for each layer and finally spread the frosting all over the outside of the cake.
Serve and Enjoy:
Once assembled chill the cake slightly for the best texture and presentation slice and serve. The interplay of chocolate and caramel will wow anyone lucky enough to get a piece.
A slice of moist chocolate caramel cake.
A slice of moist chocolate caramel cake. | imaninthekitchen.com

My favorite part is the frosting where the rich caramel and chocolate meet. It reminds me of the times our family gathered to share stories over cake and laughter. Those moments make this recipe more than just dessert it brings people together.

Storage Tips

Store the cake in an airtight container at room temperature for up to two days. If you want it to last longer refrigerate it for up to five days but bring it to room temperature before serving so the texture and flavor shine. For freezer storage wrap individual slices tightly and reheat gently.

Ingredient Substitutions

If you do not have buttermilk mix one cup of milk with one tablespoon of vinegar or lemon juice and let it rest for five minutes before using. Instead of caramel sauce you can use thick dulce de leche which also pairs beautifully with chocolate.

Serving Suggestions

Adding a scoop of vanilla ice cream enhances the richness of each slice. A drizzle of extra caramel on the plate creates a dramatic presentation while fresh berries add a tart contrast that cuts through the sweetness.

A slice of moist chocolate caramel cake.
A slice of moist chocolate caramel cake. | imaninthekitchen.com

This chocolate caramel cake is showstopping yet easy enough for home bakers. It makes a memorable centerpiece for any celebration.

Common Questions About the Recipe

→ How do I keep the cake moist?

Use buttermilk and hot coffee to add moisture and deepen the chocolate flavor. Avoid overmixing and measure flour carefully to prevent dryness.

→ Can I use store-bought caramel sauce?

Yes, but homemade caramel sauce offers the best flavor and texture, especially for the filling and frosting layers.

→ Should the cake be chilled before frosting?

Yes, cooling the cake completely before frosting ensures clean layers and prevents frosting from melting.

→ Can the cake be made in advance?

Absolutely. Bake layers a day ahead, store wrapped, and assemble with frosting the next day for optimal texture.

→ How should leftovers be stored?

Store the cake covered in the fridge for up to 4 days and let it sit at room temperature before serving to restore texture.

Moist Chocolate Caramel Cake

Rich chocolate and caramel layers with a moist crumb and smooth, velvety frosting for indulgent enjoyment.

Prep Time
25 minutes
Cooking Time
30 minutes
Total Time
55 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Moderately Challenging

Cuisine Origin: American

Portions: 12 Serves (Three 8-inch cake layers)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Dry Ingredients

01 2 cups all-purpose flour
02 3/4 cup unsweetened cocoa powder, sifted
03 2 tsp baking powder
04 1 tsp baking soda
05 1 tsp kosher salt
06 1 3/4 cups granulated sugar

→ Wet Ingredients

07 2 large eggs
08 1 cup buttermilk
09 1/2 cup vegetable oil
10 1 tbsp vanilla extract
11 1 cup hot brewed coffee

→ Frosting

12 1 cup unsalted butter, room temperature
13 3 1/2 cups powdered sugar, sifted
14 1/2 cup unsweetened cocoa powder, sifted
15 1/2 cup heavy cream
16 1 tbsp vanilla extract
17 1/2 tsp kosher salt
18 3/4 cup caramel sauce, chilled

Steps to Follow

Step 01

Preheat oven to 350°F and grease three 8-inch cake pans with cooking spray, then line bottoms with parchment paper.

Step 02

In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well blended.

Step 03

Add eggs, buttermilk, vegetable oil, and vanilla extract to dry ingredients and mix just until nearly combined.

Step 04

Slowly pour in hot coffee and gently mix until batter is smooth and free of lumps, allowing cocoa flavors to bloom.

Step 05

Divide batter evenly among prepared pans using a scale for accuracy and bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Step 06

Remove pans from oven and cool on wire rack for 10 minutes, then invert layers to cool completely before frosting.

Step 07

In a bowl, beat butter until creamy. Gradually add powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat until light and fluffy. Fold in chilled caramel sauce and mix until smooth.

Step 08

Place a dab of frosting on serving plate. Layer first cake layer, pipe a frosting ring on edge, fill center with caramel sauce. Repeat for each layer. Coat entire cake with remaining frosting.

Step 09

Chill cake slightly to set frosting, then slice and serve at room temperature or chilled to best showcase flavors.

Additional Notes

  1. Use a digital scale to ensure even cake layer distribution for uniform baking.
  2. Allow cakes to cool fully before frosting to prevent melting.
  3. Sift cocoa powder for a smooth, lump-free frosting texture.

Must-Have Tools

  • Three 8-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Wire cooling rack
  • Digital kitchen scale

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains eggs, dairy, and gluten

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 420.5
  • Fats: 18.7 g
  • Carbohydrates: 58.2 g
  • Proteins: 5.6 g