These Chocolate Caramel Layer Cake Bars are the kind of dessert that stops conversations mid-sentence. With two layers of soft, cocoa-rich sponge sandwiching a thick ribbon of golden caramel, each bite delivers a perfect balance of fudgy richness and buttery sweetness. Lightly dusted with powdered sugar and sliced into generous squares, they’re ideal for sharing—or hoarding, if you’re not in the mood to share.
The cake itself is tender and moist, made with simple pantry ingredients and just enough cocoa to give it depth without overpowering the caramel. The filling is a classic stovetop caramel, smooth and creamy, with a hint of salt to round out the sweetness. Once assembled, the cake is chilled to set, then sliced into bars that hold their shape beautifully and taste even better the next day.
Whether served at family gatherings, holiday tables, or tucked into lunchboxes as a surprise treat, these cake bars are a guaranteed hit. And yes—once you’ve made them, you’ll understand why they disappear so fast.
🧺 INGREDIENTS: (Yields 12–16 bars)
For the Chocolate Cake:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
For the Caramel Filling:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- ¼ tsp salt
- 1 tsp vanilla extract
For Garnish:
- Powdered sugar for dusting
👩🍳 INSTRUCTIONS:
Step 1: Prepare the Cake Batter
Preheat oven to 180°C (350°F). Grease and line a 9×13-inch baking pan. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth. Gradually add dry ingredients to wet, mixing until just combined.
Step 2: Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely, then carefully slice the cake horizontally into two even layers.
Step 3: Make the Caramel Filling
In a saucepan over medium heat, melt butter and stir in sugar. Cook until sugar dissolves and mixture begins to bubble. Slowly add cream, stirring constantly. Simmer for 5–7 minutes until thickened. Remove from heat, stir in salt and vanilla. Let cool slightly until spreadable.
Step 4: Assemble the Cake Bars
Place one cake layer on a tray. Spread caramel evenly across the surface. Top with second cake layer and press gently. Chill for 30 minutes to set.
Step 5: Slice & Serve
Dust the top with powdered sugar. Slice into squares or bars using a sharp knife. Serve chilled or at room temperature with a glass of milk or coffee.
🍽️ Tips & Variations:
- Salted Caramel Twist: Add a pinch of flaky sea salt on top for contrast.
- Nutty Option: Stir chopped pecans or walnuts into the caramel.
- Make-Ahead Friendly: Cake bars keep well in the fridge for up to 5 days.
- Freezer Tip: Wrap individual bars and freeze for up to 1 month.
