This chocolate caramel cake is incredibly moist and topped with a coconut-infused caramel buttercream. It’s simple to prepare and makes an impressive dessert.
I first saw this chocolate caramel cake on Instagram the other day and immediately knew I had to make it for my best friend’s birthday. Even without an occasion, any recipe that promises chocolate and caramel together is likely to end up on my counter.
I usually split layer cakes over two days: bake the layers one day and make the frosting and assemble the next. This time, after baking the layers I meant to wrap them and put them away, but I left them out overnight by accident.
I almost re-baked them, but after trimming and leveling a layer they still felt moist. I took a chance and it paid off — the buttermilk and yogurt keep the crumb tender and flavorful. If you enjoy yogurt in chocolate cakes, try a chocolate loaf cake the same way for a similarly moist result.
This version is adapted from the Half-Baked Harvest cookbook. The cake itself is a moist chocolate layer cake, but the real standout is the frosting: a classic buttercream enriched with a homemade caramel sauce.
You can make the caramel with heavy cream for a traditional flavor, which is excellent. For a twist, substitute coconut cream or full-fat coconut milk. The coconut adds a subtle tropical note that doesn’t overpower the caramel — it complements it beautifully.
I frosted this cake in a naked style — minimal outer frosting with exposed layers — because it’s quick, elegant, and highlights the texture of the layers. If you want tips for a naked finish, look for guides on assembling and leveling layers to achieve an even result.
I hope you’re staying cozy and enjoying whatever treats the season brings.
Chocolate Caramel Cake
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Ingredients
Chocolate Cake
- 2 1/4 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/3 cup plain Greek yogurt, at room temperature
- 3/4 cup canola oil
- 4 ounces dark chocolate, melted and cooled
- 3/4 cup hot brewed coffee
- 1 tablespoon pure vanilla extract
Caramel Frosting
- 1 1/2 cups unsalted butter, at room temperature
- 3/4 cup cream cheese
- 4 cups confectioner’s sugar
- 1/2 cup caramel sauce (recipe below)
- 2 teaspoons pure vanilla extract
- 1 teaspoon flaky sea salt
Caramel Sauce
- 2 cups granulated sugar
- 1/2 cup butter, at room temperature
- 1 1/2 cups heavy cream, coconut cream, or full-fat coconut milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon flaky sea salt
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Butter and flour three 8-inch cake pans.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, combine the eggs, buttermilk, yogurt, melted chocolate, oil, and vanilla. Mix on medium speed for 3–4 minutes. If ingredients were cold, the melted chocolate can cause some lumps; this won’t affect the final cake.
- Reduce mixer speed to low and add the dry ingredients in two additions, mixing until combined. Slowly add the hot coffee, scraping the bowl, and mix until smooth.
- Divide the batter evenly between the three pans. Using a scale helps ensure even layers for a naked finish.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely.
- Frost the cake smoothly. Pour some caramel sauce over the top and spread to the edges so it drips down the sides.
Caramel Frosting
- In a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth.
- Lower speed and add confectioner’s sugar, one cup at a time, until smooth, scraping the bowl as needed.
- Add 1/2 to 3/4 cup of the cooled caramel sauce along with vanilla and beat until combined. If the frosting becomes too soft after adding 3/4 cup caramel, add about 1/2 cup more confectioner’s sugar to firm it up.
Caramel Sauce
- Place the sugar in a large dry, preferably light-colored skillet over medium-high heat. After a few minutes the sugar will begin to melt and turn golden. Whisk occasionally until fully melted, then remove from heat.
- Add the butter a tablespoon at a time, whisking as you go. Whisk in the heavy cream or coconut cream until smooth.
- Return the pan to medium heat and cook about 5 minutes until the caramel thickens. Remove from heat and whisk in vanilla and salt.
- Transfer the caramel to a heatproof bowl and let cool to room temperature before using. It will continue to thicken as it cools; refrigerate briefly to speed this up if needed.
Notes
Nutrition
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Carbohydrates: 91 g
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Protein: 6 g
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Fat: 41 g