I love making this Chocolate Caramel Cream Cake when I want a dessert that feels rich, indulgent, and truly special. The deep chocolate cake layers are soft and moist, the caramel adds a buttery sweetness, and the cream ties everything together into a smooth, dreamy finish. Every slice feels like a celebration, even on an ordinary day.
Why You’ll Love This Recipe
I enjoy this recipe because it combines classic flavors in a way that feels both comforting and impressive. The chocolate cake is deeply cocoa-rich without being heavy, the caramel brings a sweet contrast, and the cream layer keeps everything balanced. I also like that it’s perfect for birthdays, holidays, or whenever I want to bake something that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chocolate Cake
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ cups sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee
Caramel Sauce
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
½ teaspoon salt
Cream Filling And Frosting
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and greasing two 9-inch round cake pans. I mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, I whisk the eggs, milk, oil, and vanilla, then slowly add the wet ingredients to the dry ones. I stir in the hot water last, creating a thin but smooth batter.
I divide the batter evenly between the pans and bake for about 30–35 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely before assembling.
For the caramel, I melt the sugar in a saucepan over medium heat until it turns amber. I add the butter carefully, then slowly pour in the cream while stirring. I finish with salt and let it cool to a thick, pourable consistency.
I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. To assemble, I place one cake layer on a plate, spread a layer of whipped cream, and drizzle caramel over it. I add the second cake layer on top and frost the entire cake with the remaining cream. I finish with extra caramel drizzled over the top.
Servings And Timing
I usually get about 10–12 slices from this cake.
Preparation time is around 30 minutes, baking takes about 35 minutes, and cooling plus assembly takes another 45 minutes. In total, I plan for roughly 1 hour and 50 minutes.
Variations
I sometimes add chocolate chips to the cake batter for extra texture. When I want a stronger caramel flavor, I spread a thicker caramel layer between the cakes. I also like adding a pinch of espresso powder to the batter to deepen the chocolate taste.
Storage/Reheating
I store this cake in the refrigerator, covered, for up to 4 days. I let slices sit at room temperature for about 15 minutes before serving, which softens the cake and brings out the flavors. I don’t usually reheat it, since it’s best enjoyed chilled or slightly cool.
FAQs
Can I Make This Cake Ahead Of Time?
I often bake the cake layers a day in advance and store them wrapped at room temperature, then assemble the cake the next day.
Can I Use Store-Bought Caramel Sauce?
I sometimes do when I’m short on time, and it still tastes great, though homemade caramel has a richer flavor.
Can I Make This Cake Gluten-Free?
I’ve had success using a 1:1 gluten-free flour blend instead of all-purpose flour.
How Do I Keep The Whipped Cream Stable?
I make sure the cream is very cold before whipping, and I don’t overwhip it to avoid a grainy texture.
Can I Freeze This Cake?
I freeze the unfrosted cake layers wrapped tightly for up to two months, then thaw and assemble when ready.
Conclusion
I always feel proud serving this Chocolate Caramel Cream Cake because it looks elegant and tastes unforgettable. The combination of chocolate, caramel, and cream never fails to impress, and I love how each bite feels rich without being overwhelming. It’s a recipe I come back to whenever I want a truly special dessert.
Chocolate Caramel Cream Cake is an elegant and indulgent dessert made with moist chocolate cake layers, buttery homemade caramel, and fluffy whipped cream frosting. It’s perfect for birthdays, holidays, or any celebration that calls for something truly special.
Ingredients
Chocolate Cake:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ cups sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee
Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
½ teaspoon salt
Cream Filling and Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, milk, oil, and vanilla extract. Gradually mix wet ingredients into dry ingredients.
Add hot water or coffee and stir until smooth. The batter will be thin.
Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the caramel sauce, heat sugar in a saucepan over medium heat until melted and amber-colored.
Add butter and stir, then slowly pour in cream while stirring. Add salt and let cool to a thick but pourable consistency.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Place one cake layer on a serving plate. Spread whipped cream on top, then drizzle caramel sauce.
Add the second cake layer, frost the top and sides with remaining whipped cream, and drizzle more caramel over the top.
Notes
Add chocolate chips to the batter for extra texture.
Use store-bought caramel in a pinch, but homemade has deeper flavor.
A pinch of espresso powder enhances the chocolate richness.
Let the cake rest at room temp before serving to bring out the flavors.
