
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.

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.

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.