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Chocolate Layer Cake with Caramel Buttercream

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A rich, moist chocolate layer cake filled and frosted with silky caramel buttercream, perfect for celebrations or indulgent desserts.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water or hot coffee
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup caramel sauce (for frosting)
  • 1–2 tbsp heavy cream (as needed for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Mix until smooth.
  4. Slowly pour in hot water or coffee and mix until the batter is thin and fully combined.
  5. Divide batter between the pans and bake for 28–32 minutes, or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the caramel buttercream, beat softened butter until creamy. Add powdered sugar gradually.
  8. Add caramel sauce and beat until smooth. Add heavy cream as needed to achieve a spreadable consistency.
  9. Place one cake layer on a stand, spread caramel buttercream on top, then place the second layer.
  10. Frost the entire cake with remaining caramel buttercream and chill 20 minutes before slicing.

Notes

  • For deeper flavor, use hot coffee instead of water.
  • Ensure cakes are fully cooled before frosting to avoid melting the buttercream.
  • Homemade or store-bought caramel sauce both work well.

Nutrition

Keywords: chocolate cake, caramel buttercream, layer cake, dessert, baking

Find it online: https://yumcove.com/chocolate-layer-cake-with-caramel-buttercream/