Ohhh wow 😍 Chocolate Caramel Cream Cake — rich, indulgent, and absolutely celebration-worthy. Layers of chocolate cake, silky caramel, and fluffy cream… this is a showstopper.
Here’s a foolproof, bakery-style recipe that still feels doable at home.
🍫🍮 Chocolate Caramel Cream Cake
Ingredients
Chocolate Cake
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2 cups all-purpose flour
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2 cups sugar
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¾ cup unsweetened cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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2 eggs
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1 cup buttermilk
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot coffee or hot water
Caramel Sauce
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1 cup sugar
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6 tbsp butter
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½ cup heavy cream
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Pinch of salt
(Store-bought caramel works too — no judgment 😉)
Cream Filling / Frosting
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2 cups heavy whipping cream
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½ cup powdered sugar
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1 tsp vanilla extract
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Optional: 4 oz cream cheese (for extra stability)
🧁 Instructions
1️⃣ Bake the cake
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Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
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Whisk dry ingredients. Add eggs, buttermilk, oil, and vanilla.
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Stir in hot coffee last (batter will be thin).
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Bake 30–35 minutes. Cool completely.
2️⃣ Make the caramel
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Heat sugar in a saucepan until melted and amber.
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Add butter (careful — it bubbles).
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Slowly stir in cream and salt.
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Cool to thick but pourable.
3️⃣ Whip the cream
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Beat cream, powdered sugar, and vanilla to stiff peaks.
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(If using cream cheese, beat it first, then add cream.)
4️⃣ Assemble
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Place one cake layer on a plate.
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Spread whipped cream, drizzle generously with caramel.
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Add second cake layer.
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Frost top and sides with cream.
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Drizzle caramel over the top and let it drip down the sides.
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Optional: sprinkle chocolate shavings or sea salt.
✨ Pro Tips
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Chill cake layers before assembling = cleaner slices
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Salted caramel balances the sweetness perfectly
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Cake tastes even better after a few hours in the fridge
Variations
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🍫 Add a chocolate ganache layer
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☕ Add espresso powder to the cake
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🥜 Add toasted pecans or hazelnuts between layers