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Chocolate Caramel Cream Cake

A rich and decadent chocolate cake layered with luxurious caramel and whipped cream, perfect for special occasions or cozy nights at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Ensure to level off when measuring.
  • 3/4 cup unsweetened cocoa powder Use for rich flavor.
  • 1 3/4 cups granulated sugar Divided for cake and caramel.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs At room temperature.
  • 1 cup buttermilk Can substitute with milk + vinegar.
  • 1 cup hot coffee Cool slightly before adding to eggs.
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
Caramel Ingredients
  • 1 cup granulated sugar For caramel sauce.
  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon sea salt
Topping Ingredients
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper and dusting with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then add buttermilk, hot coffee, vegetable oil, and vanilla extract.
Baking the Cake
  1. Combine the wet and dry ingredients gradually and mix on medium speed until just combined.
  2. Divide the batter between the prepared pans and bake for 28-32 minutes, testing with a toothpick for doneness.
  3. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
Making the Caramel
  1. In a heavy-bottomed saucepan, melt the sugar over medium heat until golden brown, swirling occasionally.
  2. Carefully add heavy cream and butter, whisking until combined, then stir in sea salt and let it cool.
Whipping the Cream
  1. Using a chilled bowl, whip the heavy cream until soft peaks form, then add powdered sugar and vanilla, continuing until stiff peaks form.
Assembly
  1. Place one cake layer on a serving plate, spread half the caramel, and top with whipped cream.
  2. Add the second layer, drizzle with remaining caramel, and top with whipped cream.

Notes

For an extra chocolate hit, add chocolate chips to the batter. Ensure all ingredients are at room temperature. The cake can be stored in an airtight container for up to three days in the refrigerator.