Moist Chocolate Caramel Cake (One Bowl)
Welcome to a little slice of heaven! If you’re looking for a cake that’s as indulgent as it is easy to make, you’ve found it. This Moist Chocolate Caramel Cake is not just any dessert; it’s a celebration of flavors that come together effortlessly. Picture this: layers of rich chocolate cake drizzled with luscious caramel, all made in just one bowl. Perfect for birthdays, anniversaries, or just because you deserve a treat!
Why will you love this recipe? It’s simple, it’s delicious, and it’s sure to impress anyone who takes a bite. The combination of rich cocoa and warm coffee creates a depth of flavor that is truly unforgettable. Plus, the one-bowl method means less cleanup, which is always a win!
Ingredients
- 3 cups Flour
- 1/2 cup Cocoa powder
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 1/2 cups Granulated sugar
- 3 Eggs
- 1 cup Buttermilk
- 1 tsp Vanilla extract
- 1 cup Coffee (hot!)
- 1/2 cup Vegetable oil
For the Chocolate Caramel Frosting:
- 1 1/2 cups Butter (room temp)
- 3 cups Powdered sugar
- 1/2 cup Cocoa powder
- 1 tsp Vanilla extract
- 1/3 tsp Kosher salt
- 2 tbsp Caramel sauce (use my salted caramel sauce recipe)
- 2 tbsp Heavy cream
- 2/3 cups Caramel sauce
Instructions
- Preheat the oven to 180°C (350°F) and prepare three 8-inch baking pans with cooking spray and parchment paper.
- In a large mixing bowl, add the flour and sift in the cocoa powder. Then, mix in the baking powder, baking soda, kosher salt, and granulated sugar using a whisk.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until almost combined.
- Pour in the hot coffee and mix until the batter is smooth, ensuring there are no lumps of flour.
- Divide the mixture evenly into the three baking pans. If you want to achieve even baking, consider using cake strips. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool completely in the pans before transferring them to a wire rack.
Make the Chocolate Caramel Frosting
- In a medium mixing bowl, add the powdered sugar, room temperature butter, sifted cocoa powder, heavy cream, vanilla extract, and salt. Whip with an electric hand mixer for 1-2 minutes until well combined.
- Next, add the cold caramel sauce and mix on high until the frosting is whipped and smooth.
Assembly
- Pipe a small dollop of frosting on the serving plate to keep the cake in place. Lay the first cake layer over this frosting dot.
- Using a piping bag, pipe a circle of frosting around the edges of the cake layer. Fill this circle with a thin layer of frosting and smooth it out with an offset spatula.
- Add 1/3 cup of caramel sauce in the center and smooth it out.
- Repeat this process for the second layer and top with the third cake layer.
- Frost the entire cake with the remaining frosting. Slice, serve, and enjoy!
Tips & Variations
- Enhance the Flavor: For an extra kick, add a teaspoon of espresso powder to the batter.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Decorate: Top with chocolate shavings or sprinkle sea salt on the caramel for a gourmet touch.
- Storage: This cake can be made a day ahead and stored in an airtight container at room temperature.
Serving Suggestions
This Moist Chocolate Caramel Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with fresh berries on the side. If you’re feeling adventurous, a drizzle of additional caramel sauce on top will elevate the dessert to new heights!
Conclusion
This Moist Chocolate Caramel Cake is sure to become a favorite in your baking repertoire. It’s rich, decadent, and incredibly easy to make, making it perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is bound to impress your family and friends.
FAQ
Can I use a different type of frosting?
Absolutely! You can use cream cheese frosting or even a simple whipped cream if you prefer a lighter option.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I freeze this cake?
Yes, this cake freezes well. Wrap the cooled cake layers tightly in plastic wrap and freeze for up to three months. Thaw in the fridge before frosting.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
Moist Chocolate Caramel Cake Recipe – One Bowl Wonder
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes25
minutes500
kcalDelight in this easy one-bowl moist chocolate caramel cake, perfect for any occasion!
Ingredients
3 cups Flour3 cups Flour
1/2 cup Cocoa powder1/2 cup Cocoa powder
2 tsp Baking powder2 tsp Baking powder
1 tsp Baking soda1 tsp Baking soda
1/2 tsp Kosher salt1/2 tsp Kosher salt
1 1/2 cups Granulated sugar1 1/2 cups Granulated sugar
3 Eggs3 Eggs
1 cup Buttermilk1 cup Buttermilk
1 tsp Vanilla extract1 tsp Vanilla extract
1 cup Coffee (hot!)1 cup Coffee (hot!)
1/2 cup Vegetable oil1/2 cup Vegetable oil
1 1/2 cups Butter (room temp)1 1/2 cups Butter (room temp)
3 cups Powdered sugar3 cups Powdered sugar
1/2 cup Cocoa powder1/2 cup Cocoa powder
1 tsp Vanilla extract1 tsp Vanilla extract
1/3 tsp Kosher salt1/3 tsp Kosher salt
2 tbsp Caramel sauce2 tbsp Caramel sauce
2 tbsp Heavy cream2 tbsp Heavy cream
2/3 cups Caramel sauce2/3 cups Caramel sauce
Directions
- Preheat the oven to 180°C (350°F) and prepare three 8-inch baking pans.
- In a large mixing bowl, add flour and sift in cocoa powder. Mix in baking powder, baking soda, kosher salt, and granulated sugar.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until almost combined.
- Pour in hot coffee and mix until smooth.
- Divide the mixture into three baking pans and bake for 25-30 minutes.
- Let the cakes cool completely before frosting.
