Introduction

This Ultimate Chocolate Caramel Cake is the easiest 5-ingredient dessert you’ll ever make. With just a handful of simple ingredients, you can create a decadent, crowd-pleasing treat that looks impressive but requires minimal effort. If you love easy chocolate desserts, you might also enjoy The Best Chocolate Cheesecake Recipe or these festive Winter Wonderland Chocolate Chip Christmas Cookies Recipe.

Ingredients

This decadent Caramel Chocolate Cake delivers rich cocoa notes swirled with gooey caramel and creamy chocolate frosting for an irresistible dessert experience.

• 1 standard size chocolate cake mix and ingredients called for on the box
• 1 extra egg in addition to what’s called for on the box
• ½ cup sour cream
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• ½ cup butter
• 14 ounces individually wrapped caramels, unwrapped
• 1 cup semisweet chocolate chips (for frosting)
• 1 standard sized can sweetened condensed milk
• 1 tsp vanilla extract

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Caramel Chocolate Cake recipe is about 20% faster than similar recipes, saving you valuable kitchen time.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Gather all ingredients for your Caramel Chocolate Cake: flour, cocoa powder, sugar, eggs, butter, milk, baking powder, and caramel sauce. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.

Tip: Measure dry ingredients accurately using the spoon-and-level method for consistent texture.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking powder, and ½ teaspoon salt. Sifting is recommended to eliminate lumps and aerate the mixture for a lighter cake.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1 cup softened unsalted butter with 1¾ cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape the bowl occasionally to ensure even mixing.

Tip: Room-temperature butter incorporates more air, resulting in a tender Caramel Chocolate Cake crumb.

Step 4 — Add Eggs and Flavorings

Beat in 3 large eggs, one at a time, followed by 2 teaspoons vanilla extract. Mix just until combined after each addition to avoid overbeating, which can make the cake dense.

Step 5 — Alternate Dry and Wet Ingredients

Add the dry flour-cocoa mixture in three parts, alternating with 1 cup whole milk in two parts, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.

Tip: A few streaks of flour are okay—overmixing develops gluten and leads to a tough cake.

Step 6 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and tap the pans gently on the counter to release air bubbles. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Doneness cue: The cakes will pull away slightly from the pan edges and spring back when lightly touched.

Step 7 — Cool and Prepare for Assembly

Let the Caramel Chocolate Cake layers cool in the pans for 10 minutes before turning them out onto a wire rack. Cool completely, about 1 hour, to prevent the caramel from melting when you frost.

Step 8 — Assemble with Caramel Filling

Place one cake layer on a serving plate. Spread ½ cup caramel sauce evenly over the top, leaving a small border to prevent overflow. Carefully place the second layer on top.

Step 9 — Frost and Decorate

Frost the entire cake with your favorite chocolate frosting. Drizzle additional caramel sauce over the top and let it drip down the sides for a beautiful finish. Slice and serve your decadent Caramel Chocolate Cake at room temperature.

Storage tip: Cover and store at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	58g
Fat	19g
Fiber	3g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb swap for all-purpose flour that adds nutty richness to your Caramel Chocolate Cake.
• Greek yogurt — Replaces oil or butter for a protein boost while keeping the cake moist and slightly tangy.
• Coconut sugar — A lower-glycemic sweetener that lends caramel notes, complementing the Caramel Chocolate Cake flavor.
• Applesauce — Use unsweetened applesauce instead of oil to reduce fat while adding natural sweetness and moisture.
• Oat flour — A whole-grain, gluten-free alternative that offers a mild, hearty flavor and tender crumb.
• Coconut milk — A dairy-free substitute for milk or cream that adds a subtle tropical note to the caramel and chocolate layers.
• Dark chocolate (70%+) — Swap milk chocolate for higher-cacao dark chocolate to reduce sugar and boost antioxidants.
• Sea salt flakes (reduced) — Lower sodium by using half the salt and opting for flaky sea salt as a garnish for enhanced flavor impact.

Serving Suggestions

• Pair warm slices with vanilla bean ice cream for a classic hot-and-cold dessert experience
• Serve alongside strong black coffee or espresso to balance the rich caramel chocolate cake flavors
• Perfect for birthday celebrations with decorative caramel drizzle and chocolate shavings
• Cut into elegant small squares for afternoon tea parties or dessert platters
• Accompany with fresh berries like raspberries or strawberries to cut through the sweetness
• Dust with cocoa powder and add a sprinkle of sea salt for sophisticated plating
• Layer with whipped cream and extra caramel sauce for an indulgent trifle variation

This caramel chocolate cake shines when served at room temperature to allow the flavors to fully develop, making it ideal for both casual family dinners and special occasions where a show-stopping dessert is required.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for better emulsion and a smoother batter.
• Mistake: Overmixing the cake batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten and creating a tough, dense cake.
• Mistake: Baking in a pan that isn’t properly prepared. Fix: Always grease and line your pans with parchment paper to ensure the Caramel Chocolate Cake releases cleanly.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the minimum bake time has passed to prevent the cake from collapsing from a sudden temperature drop.
• Mistake: Pouring hot caramel over a cold cake. Fix: Allow both the caramel and the cake to cool to a warm temperature to prevent the frosting from sliding off or becoming greasy.
• Mistake: Overheating the chocolate when melting it. Fix: Melt chocolate gently using a double boiler or in short microwave bursts, stirring frequently to avoid seizing.
• Mistake: Not tasting your caramel as you cook it. Fix: Use a candy thermometer to ensure the sugar reaches the correct stage (around 350°F) for a deep, rich flavor without burning.
• Mistake: Frosting a cake that hasn’t completely cooled. Fix: Let the Caramel Chocolate Cake layers cool completely on a wire rack so the frosting doesn’t melt and the crumb stays intact.
• Mistake: Storing the finished cake improperly. Fix: Keep it in an airtight container at room temperature for softness or refrigerate only if the filling is highly perishable.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Wrap tightly in plastic wrap and foil, then place in a freezer-safe bag or container for up to 3 months.
• Reheat: Thaw frozen cake in the refrigerator overnight. Warm individual slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 10 minutes until heated through.

Proper storage helps maintain the moist texture and rich flavor of your Caramel Chocolate Cake, whether you’re enjoying it fresh or saving some for later.

Conclusion

This easy Caramel Chocolate Cake is a guaranteed crowd-pleaser. We hope you enjoy making it as much as we do! Give it a try and let us know your thoughts in the comments. For more decadent desserts, explore our Chocolate Hazelnut Wreath Cake Recipe and Rich Layered Dark Chocolate Cake Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Caramel Chocolate Cake ahead of time?

Yes, you can bake this Caramel Chocolate Cake a day in advance. Store it covered at room temperature. The flavors often improve overnight.

What is the best way to store leftover cake?

Keep leftover Caramel Chocolate Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.

Can I use store-bought caramel sauce?

Absolutely, a high-quality store-bought caramel sauce works perfectly in this Caramel Chocolate Cake recipe. It saves time while still delivering a delicious, rich flavor.