Chocolate Layer Cake with Caramel Buttercream

A rich, tender chocolate cake layered with smooth caramel buttercream, offering an elegant and indulgent dessert suitable for any occasion.

Why You’ll Love This Recipe

This layered chocolate cake brings together deep cocoa flavour and a silky caramel frosting that complements the moist crumb beautifully. The structure of this cake ensures clean, impressive slices, while the balanced sweetness makes it ideal for celebrations, gatherings, or refined everyday baking. Fresh strawberries on top add a bright, refreshing contrast to the luxurious layers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• granulated sugar
• eggs
• milk
• vegetable oil
• vanilla extract
• hot coffee or boiling water
• unsalted butter
• caramel sauce
• powdered sugar
• strawberries for garnish (optional)

Directions

1. Preheat the oven to 350°F. Grease and line two round cake pans.
2. In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, eggs, milk, oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet mixture and blend until combined.
5. Stir in the hot coffee or water for a thin, smooth batter.
6. Divide evenly between the pans and bake until a toothpick inserted in the centre comes out clean.
7. Cool the cakes completely.
8. For the caramel buttercream, whip butter until fluffy, then add caramel sauce and powdered sugar until smooth and spreadable.
9. Level cake layers if needed, spread frosting between the layers, and coat the exterior of the cake.
10. Garnish with strawberries if desired before serving.

Servings and Timing

• Servings: 12
• Prep Time: 25 minutes
• Bake Time: 30–35 minutes
• Cooling/Assembly Time: 1 hour
• Total Time: approximately 2 hours

Variations

• Use salted caramel for a more complex flavour profile.
• Add a layer of fresh berries or jam between the cakes.
• Substitute caramel buttercream with chocolate ganache for a richer dessert.
• Add espresso powder to intensify the chocolate flavour.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for optimal texture. Freeze unfrosted layers or fully assembled cake (well wrapped) for up to 3 months.

FAQs

How do I keep the cake layers moist?

Avoid over-baking and ensure the batter is well-balanced with liquids.

Can I make the cake layers ahead of time?

Yes, bake them up to 24 hours in advance and refrigerate tightly wrapped.

Can I freeze caramel buttercream?

Yes, freeze it in an airtight container and thaw in the refrigerator before re-whipping.

What type of caramel should I use?

A thick, high-quality caramel sauce or homemade caramel works best.

Can I bake this as a single tall layer?

It is possible, but baking time will increase significantly.

Why is my frosting too runny?

Add more powdered sugar or chill the buttercream briefly before spreading.

Can I make this cake without coffee?

Yes, replace with hot water, though coffee enhances the chocolate flavour.

How do I prevent domed layers?

Bake at an even temperature and use bake-even strips if possible.

Can I use Dutch-processed cocoa?

Yes, but pair it with baking powder for proper leavening.

Is this cake suitable for special occasions?

Yes, its layered structure and elegant frosting make it ideal for celebrations.

Conclusion

This Chocolate Layer Cake with Caramel Buttercream is an impressive yet approachable dessert that combines refined flavour with a moist, tender crumb. Whether served with fresh strawberries or enjoyed on its own, it promises a memorable experience for all who taste it.

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