This chocolate caramel cake features a moist, tender chocolate base that’s been poked and filled with rich caramel, finished with a chocolate cream cheese frosting and swirled caramel on top. It’s a perfect crowd-pleaser for fall and beyond.
I’m always on team chocolate, and when caramel is involved it becomes irresistible. What sets this cake apart is poking the baked cake and filling it with homemade salted caramel—this keeps the cake incredibly moist and gives it a pronounced caramel flavor. Below are helpful tips, clear instructions, and photos to guide you through the process.
Tips for making the cake
These practical tips will help your cake turn out perfectly. Make the caramel first so it has time to cool while the cake bakes. Keep the frosting on the thicker side so the caramel swirls don’t make it runny. For additional detail on the frosting or caramel, follow standard chocolate cream cheese frosting and salted caramel techniques.
- Measure flour correctly: Spoon and level flour into the measuring cup or use a scale. Scooping directly compacts the flour and can dry the cake.
- Mix batter thoroughly: Combine until smooth and lump-free to avoid dry pockets or flour streaks in the cake.
- Make caramel first: Prepare the salted caramel before baking so it has time to cool and thicken while the cake cooks.
- Keep frosting thick: A thicker chocolate cream cheese frosting holds up better when you add and swirl caramel on top.
Decorating the Cake
FAQs
Yes. Once cooled, wrap the cake tightly in cling wrap. Refrigerate for up to 5 days or freeze for up to 30 days. If frozen, thaw for about an hour at room temperature before decorating.
Yes. The batter makes about 18 cupcakes. Pipe caramel into the centers after baking for a lovely filled cupcake.
Absolutely—store-bought caramel works fine, though homemade gives the best flavor and texture.
Store the finished cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze up to 30 days and thaw 1–2 hours before serving.
More caramel recipes
- Pumpkin caramel cake
- Caramel cheesecake
- Caramel apple cheesecake bars
- Caramel cinnamon rolls
- Salted caramel fudge brownies
If you try this recipe, please leave a star review and tag @stephaniesweettreats on Instagram.
Recipe
Chocolate Caramel Cake
Ingredients
Salted Caramel
- 1 cup white granulated sugar
- 4 TBSP unsalted butter, cubed, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp salt
Chocolate Cake
- 1 1/2 cups all-purpose flour
- 2 TBSP cornstarch
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup oil (canola or vegetable)
- 1 1/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1/3 cup sour cream or Greek yogurt, room temperature
- 3/4 cup buttermilk, room temperature
- 3/4 cup hot water, steaming
Chocolate Cream Cheese Frosting
- 3/4 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
Instructions
Salted Caramel
- In a medium saucepan over medium heat, add the sugar and cook using the dry caramel method. Stir until sugar melts and then let it darken to an amber color, watching carefully.
- Remove from heat and add half the butter, stirring until melted. Then add the remaining butter. Add half the cream, stir, then the rest of the cream. Stir in vanilla and salt.
- Return to heat and simmer for 2 minutes while stirring to thicken and smooth the caramel. Transfer to a bowl and cool completely.
Chocolate Cake
- Preheat oven to 350°F. Spray a 9×9-inch pan with nonstick spray, line the bottom with parchment, and spray again.
- In a medium bowl, sift together flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk oil, sugar, vanilla, eggs, sour cream, and buttermilk. Slowly pour in the hot water and mix until combined.
- Add dry ingredients and mix until the batter is smooth.
- Pour batter into the prepared pan and bake 30–35 minutes, until a toothpick inserted into the center comes out clean. Let the cake sit 10 minutes in the pan, then transfer to a rack to cool completely.
Chocolate Cream Cheese Frosting
- Sift powdered sugar and cocoa powder together and set aside.
- Beat butter on high for 2 minutes, add cream cheese and beat 1 minute more until smooth. Scrape bowl and beat until any lumps are gone.
- Add powdered sugar and cocoa on low until just combined, then add vanilla and beat on high until smooth. The frosting should be thick.
- Trim the cake dome with a serrated knife if needed. Use the handle of a wooden spoon to poke holes about two-thirds down into the cake. Fill the holes with cooled caramel using a piping bag or spoon.
- Frost the cake with the chocolate cream cheese frosting. Spoon dollops of caramel on top and gently swirl into the frosting for a marbled look.
Notes
Flour: Spoon and level or use a scale. Compacted flour can dry the cake.
High altitude: Add an extra 2 TBSP of flour.
Bring dairy to room temperature about 2 hours before baking for best texture.
Carbohydrates: 64 g,
Protein: 4 g,
Fat: 30 g