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Chocolate Caramel Cake

1 hour

1 Cake

What you are creating

The irresistibly sweet duo of chocolate and caramel has long captured the hearts of dessert lovers worldwide, making it a beloved staple in cake recipes. This combination's popularity isn't merely a trend but a testament to its timeless appeal. From the gooey, velvety layers of caramel nestled within rich, moist chocolate cake to the delicate drizzle on top, chocolate and caramel together create a symphony of flavors that entices the palate in a way few other combinations can.

Chocolate, with its deep, complex flavors ranging from sweet and milky to dark and bitter, provides a perfect canvas for caramel's rich, buttery sweetness. The contrast between the two, when done right, strikes a perfect balance that elevates a simple cake into a decadent dessert.

The popularity of chocolate and caramel in cake recipes also speaks to our collective craving for comfort and indulgence. In times of celebration or when seeking solace in a slice of cake, the combination of chocolate and caramel offers a comforting familiarity with the promise of a luxurious treat. Additionally, the creativity bakers put into incorporating these ingredients—whether it’s in the form of a molten lava cake with a caramel center or a layered chocolate cake with a caramel buttercream frosting—continues to push the boundaries of dessert making, ensuring that this beloved duo remains at the forefront of baking trends. As we continue to explore and experiment with these flavors, the chocolate and caramel pairing stands as a testament to the joy and artistry of baking, making it clear why this combination will forever hold a special place in our hearts and our dessert menus.

Our chocolate and caramel cake is gooey and delicious. Check out the recipe or watch the visual recipe video to learn how to make this yummy cake!


Creating a decadent dessert cake is both an art and a delightful challenge, offering a sublime experience for those who undertake it. Starting with devil's food cake layers that are well chilled, enhances the ease of assembly and ensures the structural integrity of the cake. The use of rich ingredients like whipped ganache, Swiss meringue buttercream, and caramel filling, combined with a hint of flake sea salt, elevates the cake's flavor profile, balancing sweetness with the complex notes of saltiness and the deep, luxurious texture of the ganache and buttercream.

The process of layering these components is as important as the ingredients themselves.

  1. Secure a layer of cake at the bottom of your cake plate using buttercream to secure the base layer to the dish. The application of caramel sauce as the first layer followed by the whipped ganache before adding subsequent cake layers not only adds to the cake's moistness and flavor but also introduces a rustic charm to the dessert. The technique of allowing the caramel to drip down the sides of the cake layers as they are stacked adds an inviting, gourmet appearance that tempts the palate even before the first bite.

  2. Using a crème brûlée torch to gently melt the caramel ensures a smoother texture and better drip effect, while the addition of cake dowels provides stability to the towering creation.

  3. Piping the ganache and buttercream, then topping the cake with a final drizzle of caramel sauce and a sprinkle of sea salt, not only adds to the visual appeal but also to the complex flavor profile. This dessert cake, rich in chocolate and accented with salted caramel, is a testament to the joy of baking and the pleasure of indulgence, making it an ideal treat for special occasions or anytime of the year especially for the chocolate lover!

Watch the full visual recipe video below for step-by-step instructions. Enjoy!

  • 1 recipe of our whipped ganache (or your own)

  • Sea salt flakes (Maldon sea salt)

  • 1 recipe of our Swiss meringue buttercream (or your own)

  • Chilled devils food cake layers (3 layers)

  • 1 recipe of our caramel filling (our recipe our your own)

  • 1m tip

  • Offset Spatula

  • Parchment paper

  • Cake serving plate

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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