This chocolate caramel cake is incredibly moist and topped with a coconut-flavored caramel buttercream. It’s simple to make and striking to serve.
I discovered this chocolate caramel cake on Instagram right before my best friend’s birthday, so I took it as a sign to bake it. But even without an occasion, any recipe that pairs chocolate and caramel is guaranteed to get my attention.
I usually split layer cakes over two days: bake the layers one day, then frost and decorate the next. This time I baked the layers, planned to wrap them, and then forgot them on the counter overnight. I briefly considered starting over, but after trimming and leveling the cooled layers they still felt very moist.
I went ahead anyway — and it worked beautifully. The combination of yogurt and buttermilk keeps the cake exceptionally tender and flavorful. If you want more proof that yogurt improves chocolate cakes, try a simple chocolate loaf cake made with yogurt for comparison.
This cake is adapted from the Half-Baked Harvest cookbook. The cookbook is worth checking out if you enjoy creative, dependable recipes.
The frosting is a standout: a classic buttercream blended with a rich caramel sauce. You can make a traditional caramel with heavy cream, or for a subtle tropical twist use coconut cream or full-fat coconut milk. The coconut adds a gentle, complementary flavor without overpowering the caramel.
I chose a naked frosting style for this cake because it’s simple, elegant, and highlights the cake layers. If you like this finish, a lightly crumb-coated, exposed-layer look is easy to achieve and very modern.
I hope you’re cozy and enjoying baking — this cake is a great treat to lift spirits after the holidays.
Chocolate Caramel Cake
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 oven to 350°F. Butter and flour three 8-inch cake pans.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a stand mixer fitted with the paddle, combine eggs, buttermilk, yogurt, melted chocolate, oil, and vanilla. Mix on medium for 3–4 minutes. If ingredients were cold, lumps from the chocolate are fine and won’t affect the final cake.
- Reduce speed to low and add the dry ingredients in two additions until combined. Slowly pour in the coffee, scraping the bowl as needed, and mix until smooth.
- Divide batter evenly among the pans. Using a scale helps ensure equal layers, especially for a naked finish.
- Bake 30–35 minutes, or until a toothpick comes out clean. Cool in pans 20 minutes, then transfer to a rack to cool completely.
- Finish the cake with the caramel buttercream. Pour some caramel over the top and spread to the edges so it drips down the sides.
Caramel Frosting
- In a stand mixer with the paddle, beat butter and cream cheese on medium 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 cooled caramel and the vanilla, and beat until combined. If the frosting is too soft after adding 3/4 cup caramel, add about 1/2 cup more confectioner’s sugar to firm it up.
Caramel Sauce
- Pour sugar into 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. Remove from heat.
- Whisk in butter one tablespoon at a time. Stir in the heavy cream or coconut cream until smooth.
- Return to medium heat and cook about 5 minutes until the caramel thickens. Remove from heat and whisk in vanilla and salt.
- Pour caramel into a heatproof bowl and cool to room temperature before using. It will thicken as it cools; refrigerate to speed cooling 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
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