Chocolate Cake with Caramel Filling Recipe

Chocolate Cake with Caramel Filling Recipe

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This luxurious chocolate cake with caramel filling is a celebration of indulgence. Rich, moist layers of chocolate sponge are paired with a silky caramel center, creating a dessert that’s both comforting and elegant. The cake is finished with a dusting of powdered sugar, adding a delicate sweetness and visual charm. Perfect for birthdays, holidays, or any moment that calls for a decadent treat, this cake balances deep cocoa flavor with buttery caramel richness. Each bite melts in your mouth, offering a harmonious blend of textures and tastes that will leave guests asking for seconds.

INGREDIENTS:

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Caramel Filling:

  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Topping:

  • Powdered sugar for dusting

INSTRUCTIONS:

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9×13-inch baking pans. Line the bottoms with parchment paper for easy release.
  2. Mix Dry Ingredients: In a large bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
  3. Add Wet Ingredients: Add eggs, milk, oil, and vanilla extract to the dry mixture. Beat on medium speed until smooth. Slowly pour in boiling water while mixing—this will thin the batter and intensify the chocolate flavor.
  4. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  5. Make the Caramel Filling: In a medium saucepan, combine sugar and water over medium heat. Stir gently until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Remove from heat and carefully whisk in cream, butter, vanilla, and salt. Stir until smooth. Let cool to room temperature—it will thicken as it cools.
  6. Assemble the Cake: Place one cake layer on a serving tray. Spread the caramel filling evenly over the top. Gently place the second cake layer on top, pressing lightly to adhere.
  7. Finish with Powdered Sugar: Using a fine sieve, dust the top of the cake with powdered sugar. This adds a subtle sweetness and a beautiful finish.
  8. Slice and Serve: Cut the cake into squares or slices. Serve with a drizzle of extra caramel or a scoop of vanilla ice cream for added indulgence.

Serving Suggestions & Variations:

  • Add chopped toasted pecans to the caramel for a nutty crunch.
  • Use salted caramel for a sweet-salty twist.
  • Replace powdered sugar with a chocolate glaze for a richer finish.
  • Serve with fresh berries for a burst of acidity to balance the sweetness.

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