Chocolate Cake with Caramel Buttercream

Name: Chocolate Cake with Caramel Buttercream
Prep time: 40 min
Cook time: 30 min
Total time: 130 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 3/4 cup all-purpose flour (spooned and levelled); 3/4 cup unsweetened cocoa powder (preferably Dutch-processed); 2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 1 1/2 cup granulated sugar; 3 large eggs (at room temperature); 1 teaspoon vanilla extract; 1 cup buttermilk (room temperature); 1 cup unsalted butter (softened); 4 cup powdered sugar (sifted); 1/4 cup caramel sauce (homemade or store-bought); 2 tablespoon heavy cream; 1 teaspoon vanilla extract

130 min 12 slices Medium

All Recipes

Chocolate Cake with Caramel Buttercream

Decadent chocolate cake layered with rich caramel buttercream, perfect for any special occasion.

Prep

40 min

Cook

30 min

Total

130 min

Servings

Difficulty

Medium

Chocolate cake with caramel buttercream is an indulgent treat that combines the rich, deep flavours of chocolate with the smooth sweetness of caramel. This cake is perfect for those who love the classic pairing of chocolate and caramel. The layers of moist chocolate cake are complemented by a silky, caramel-infused buttercream that adds a luxurious touch to each bite. Whether you're celebrating a special occasion or simply craving something sweet, this cake is sure to impress.

Ingredients

Servings

Chocolate Cake

Caramel Buttercream

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Pro tip: Use parchment paper rounds for easy removal of the cakes.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine and Bake

Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pans halfway through baking for even cooking.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Pro tip: Letting the cakes cool completely prevents the buttercream from melting.

Make the Caramel Buttercream

In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the caramel sauce, heavy cream, and vanilla extract, beating until light and fluffy.

Pro tip: Adjust the consistency with additional cream or sugar as needed.

Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of caramel buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.

Pro tip: Chill the cake for 30 minutes before slicing to set the buttercream.

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Tips & Tricks

<ul><li>Use high-quality cocoa powder for the best chocolate flavour.</li><li>Ensure the butter is at room temperature for a smoother buttercream.</li><li>Chill the cake before slicing for cleaner cuts.</li><li>Warm the caramel sauce slightly to make spreading easier.</li></ul>

Serving Suggestions

Serve this chocolate caramel cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert. It pairs beautifully with a cup of coffee or a glass of milk. To make ahead, you can bake the cake layers and prepare the buttercream a day in advance. Store the cake layers wrapped tightly in plastic wrap at room temperature and refrigerate the buttercream. Assemble just before serving for optimal freshness.