Every Fall party should have a decadent Chocolate Caramel Cake!!
You guys! This cake is simply to die for!! If you don’t already know by now, I absolutely looooovvvee caramel!! It’s my absolute favorite, I could literally eat caramel sauce by the spoonful!
This past weekend my sister celebrated her birthday, and ordered this chocolate caramel cake as her birthday cake (perfect right?!?). It’s become a tradition in our family that the birthday person gets to choose their own cake. Now in the past, when I just started experimenting with homemade cakes, it was a bad idea to want a homemade cake, because sometimes you would end up with a ruined birthday cake. Yes, I’ve sadly ruined a few of my sister’s birthday cakes (especially the decor part….). But I’m happy to say that I’ve gotten a lot better, and now we can enjoy a normal, yummy birthday cake. Like this chocolate caramel one.
I actually got very excited about this cake as I was making it, because I knew it was going to turn out so delicious! And it did! One thing that helped was nailing that homemade caramel sauce. If you’ve ever made homemade caramel sauce you know that you have to boil it until you reach the perfect color. I’ve had a caramel sauce that was too light and sweet, another too dark and bitter, another…you get the point. This was was just right! But wait, it wasn’t just plain caramel sauce on top, this was a cream cheese caramel sauce!! So if you mix caramel sauce with cream cheese, you basically end up with the dreamiest cream cheese caramel frosting EVER!!!
Now for the cake I used the recipe off the cocoa powder box from Trader Joe’s. It’s seriously one of the best chocolate cake recipes, it’s so moist and fluffy with the right amount of chocolate-y goodness. Plus, we accentuated the chocolate with a chocolate fudge filling (because you can never have enough chocolate in your life, especially if it’s paired with dreamy caramel)
What a perfect way to start Fall!! This cake is begging you to make it as soon as you possibly can!! It’s too delicious not to! And shout out to the birthday girl who decorated the cake herself! Isn’t she so talented?
Have a Sweet Day!!
Jessica the Baker
For the cake:
3 1/3 cups flour
1 1/3 cups cocoa powder
3 cups sugar
1 Tbsp. baking soda
1 tsp. salt
12 oz. butter
3 cups buttermilk
1 tsp. vanilla
For the caramel sauce:
2 cup of Granulated sugar
1 cup of Water
1 1/2 cup of Heavy Cream, warmed slightly, either in a small saucepan or microwave
4 Tbsp of Unsalted butter at room temperature
¼ tsp of Salt
1 tsp of Vanilla Extract
8 oz. cream cheese (to be mixed with the caramel sauce)
For the chocolate fudge:
1/2 (1 stick) cup butter, room temperature
1/3 cup boiling water
1/2 cup cocoa powder
4 cups powdered sugar
1 tsp vanilla
1/2 cup chocolate chips melted with 2 Tbsp. butter
Preheat oven to 350 degrees F. Grease and flour two 9” round baking pans (I used one 10 in. pan). Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides of bowl once during mixing. Pour into prepared pans or cupcake cups. Bake cakes for about 55 minutes or until toothpick comes out clean.
While the cake is baking make your caramel sauce. In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely. After the caramel sauce has cooled, measure 1 3/4 cup of your caramel sauce and mix with 8 oz. of cream cheese. Leave the leftover caramel sauce to drizzle on top.
To make the chocolate fudge filling, in a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. Add the melted chocolate chips and mix until combined. Let frosting cool for 15-20 minutes before using on the cake.
To assemble the cake, cut your cake in 3 layers lengthwise. Place one layer of the cake on your cake stand and spread half of the fudge frosting evenly on top. Add another cake layer on top and evenly spread the remaining fudge frosting on top. Place the top layer on. Evenly spread your cream cheese caramel frosting all over the top and sides. At this point you can decorate the cake however you want. Slice and enjoy!!