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Moist Chocolate Caramel Cake

Indulge in this decadent and easy-to-make chocolate caramel cake that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs Use room temperature
  • 1 cup whole milk Use room temperature
  • 0.5 cups vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water The batter will be thin.
Topping
  • 1 cup caramel sauce Warm for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes.
  4. Carefully stir in the boiling water (the batter will be thin).
  5. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Once cool, remove from pans. Drizzle caramel sauce over the top of one layer, then place the second layer on top.
  3. Drizzle more caramel sauce on top, serving slices with additional caramel.

Notes

For serving, consider adding a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy goodness. Keep this cake wrapped in plastic wrap or in an airtight container to avoid drying out. You can freeze it for up to 3 months; just remember to wrap each layer tightly.