When it comes to indulgent, crowd-pleasing desserts, nothing beats a moist chocolate caramel cake that melts in your mouth with every bite. Imagine three layers of rich, tender chocolate sponge, filled and frosted with a silky-smooth chocolate caramel buttercream, then finished with a drizzle of gooey caramel sauce. It’s the kind of cake that makes any occasion special from birthdays and holidays to cozy weekend baking.
This easy one-bowl cake recipe is perfect for home bakers who love simple family recipes that don’t sacrifice flavor for convenience. Made with pantry staples like flour, cocoa, and sugar, and enhanced with buttermilk and hot coffee for extra richness, this cake delivers bakery-level results without the fuss. Whether you’re looking for affordable meals, cheesy comfort food, or quick dessert ideas, this recipe fits beautifully into your healthy cooking at home routine indulgence included.
Why You’ll Love This Recipe
- One-Bowl Simplicity – No need for multiple mixing bowls or complicated steps. Everything comes together in just one bowl for easy cleanup.
- Unbelievably Moist Texture – Thanks to buttermilk, oil, and hot coffee, every bite stays tender and rich.
- Budget-Friendly Ingredients – Made with everyday staples you already have in your pantry.
- Perfect for Any Occasion – Birthdays, dinner parties, holidays, or just a simple family dessert.
- Customizable and Foolproof – Works beautifully with gluten-free, dairy-free, or low-sugar adjustments.
- Crowd-Pleasing Flavor – A balance of deep chocolate and buttery caramel that tastes like a bakery creation.
Ingredient Breakdown
For the Cake
- Flour (3 cups) – The foundation of the cake, giving it structure. Use all-purpose flour for the best texture and stability.
- Cocoa Powder (½ cup) – Provides rich chocolate flavor and deep color. Choose unsweetened cocoa for a true chocolate taste.
- Baking Powder (2 tsp) & Baking Soda (1 tsp) – These leavening agents work together to create a perfectly risen, fluffy cake.
- Kosher Salt (½ tsp) – Balances sweetness and enhances all the other flavors.
- Granulated Sugar (1½ cups) – Adds sweetness while helping the cake stay moist.
- Eggs (3) – Bind the batter and add richness for that classic soft crumb.
- Buttermilk (1 cup) – The secret to a moist and tender texture. It reacts with baking soda for a soft, light crumb.
- Vanilla Extract (1 tsp) – Enhances the chocolate flavor and adds warmth.
- Hot Coffee (1 cup) – Intensifies the chocolate flavor and adds depth. Don’t worry it won’t make the cake taste like coffee!
- Vegetable Oil (½ cup) – Keeps the cake soft and moist even after refrigeration.
For the Chocolate Caramel Frosting
- Butter (1½ cups, room temperature) – Creates a smooth, rich base for the frosting. Use unsalted butter to control salt levels.
- Powdered Sugar (3 cups) – Adds sweetness and structure to the frosting.
- Cocoa Powder (½ cup) – Enhances the chocolate intensity and gives a silky mouthfeel.
- Vanilla Extract (1 tsp) – Adds depth and enhances the caramel notes.
- Kosher Salt (⅓ tsp) – Balances the sweetness and enhances the chocolate flavor.
- Caramel Sauce (2 tbsp) – Brings a sweet, buttery note that transforms this into a cheesy comfort food-style dessert for chocolate lovers.
- Heavy Cream (2 tbsp) – Makes the frosting creamy, smooth, and easy to spread.
For Assembly
- Caramel Sauce (⅔ cup) – Used between layers for a luscious, gooey center that seeps slightly into the cake for an irresistible texture.
Pro Tip: Use homemade salted caramel sauce for the best flavor. Store-bought works fine, but homemade versions have deeper, buttery notes that elevate the cake.
Pro Tips for Perfect Results
- Always Sift the Cocoa Powder – Cocoa can clump easily; sifting creates a smooth, lump-free batter.
- Use Hot Coffee, Not Warm – The heat helps bloom the cocoa, giving a richer chocolate taste.
- Don’t Overmix the Batter – Mix just until combined to keep the cake light and airy.
- Weigh the Batter for Even Layers – Ensures each layer bakes evenly for a professional-looking cake.
- Cool Completely Before Frosting – A warm cake will melt the frosting and ruin the texture.
Ingredient Swaps or Variations
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a tender, gluten-free version.
- Dairy-Free Version: Substitute buttermilk with almond milk + 1 tablespoon vinegar, and use dairy-free butter for the frosting.
- Low-Sugar Option: Replace sugar with monk fruit sweetener or a reduced-sugar baking blend.
- Extra Chocolatey: Add a handful of chocolate chips to the batter for a molten texture.
- Spiced Caramel Twist: Mix a pinch of cinnamon or espresso powder into the frosting for a warm, cozy kick.
Serving Suggestions
- With Fresh Berries: The tartness of raspberries or strawberries cuts through the sweetness.
- Alongside Ice Cream: Vanilla or salted caramel ice cream pairs perfectly with the rich chocolate flavor.
- With Coffee or Espresso: Ideal for brunches or evening desserts.
- As Mini Cupcakes: Use the same batter for bite-sized treats for parties or bake sales.
Make Ahead + Storage Tips
- Make Ahead: Bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and refrigerate until ready to frost.
- Freezing: You can freeze the unfrosted layers for up to 2 months. Thaw overnight in the fridge before frosting.
- Frosting Storage: Keep the frosting covered in the fridge for up to 3 days. Bring to room temperature and re-whip before using.
- Leftovers: Store leftover cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Cultural or Historical Notes
The combination of chocolate and caramel has deep roots in American comfort food. Inspired by traditional layered cakes served at Southern gatherings, this version modernizes the classic with a one-bowl method and rich caramel buttercream. It’s a nod to old-fashioned baking but streamlined for the modern home cook who values convenience and flavor in equal measure.
Frequently Asked Questions (FAQ)
Q1: Can I make this chocolate caramel cake ahead of time?
Absolutely. You can bake the layers a day or two in advance and frost before serving. It’s a great option for family meal prep before events.
Q2: What’s the best way to store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual slices.
Q3: Can I make this recipe healthier?
Yes. Use whole wheat pastry flour, reduce sugar slightly, or swap in Greek yogurt for part of the oil. These healthy substitutions maintain flavor without compromising texture.
Q4: Can I use store-bought caramel sauce?
Definitely! Homemade caramel adds a rich, buttery depth, but store-bought versions work well for busy weeknights or last-minute desserts.
Q5: Can I bake this in a single pan?
Yes. You can bake it in a 9×13-inch pan for a simple easy dinner dessert recipe that requires no layering. Just adjust the bake time to around 35–40 minutes.
Q1: Can I make this chocolate caramel cake ahead of time?
Absolutely. You can bake the layers a day or two in advance and frost before serving. It’s a great option for family meal prep before events.
Q2: What’s the best way to store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual slices.
Q3: Can I make this recipe healthier?
Yes. Use whole wheat pastry flour, reduce sugar slightly, or swap in Greek yogurt for part of the oil. These healthy substitutions maintain flavor without compromising texture.
Q4: Can I use store-bought caramel sauce?
Definitely! Homemade caramel adds a rich, buttery depth, but store-bought versions work well for busy weeknights or last-minute desserts.
Q5: Can I bake this in a single pan?
Yes. You can bake it in a 9×13-inch pan for a simple easy dinner dessert recipe that requires no layering. Just adjust the bake time to around 35–40 minutes.
Moist Chocolate Caramel Cake (One Bowl)
Ingredients
Method
- Preheat the oven to 180°C (350°F) and prepare three 8-inch baking pans with cooking spray and parchment paper.
- In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and sugar.
- Add the eggs, buttermilk, oil, and vanilla extract. Mix until nearly combined.
- Pour in the hot coffee and mix until the batter is smooth with no lumps.
- Divide the batter evenly into the three pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
- For the frosting: In a bowl, beat the butter, powdered sugar, cocoa powder, vanilla extract, salt, and heavy cream until smooth and fluffy. Add the caramel sauce and beat again until creamy.
- To assemble: Spread a small dollop of frosting on the cake plate, then place the first cake layer on top. Pipe a frosting border around the edge and fill the center with caramel sauce. Repeat for the second layer, then top with the third layer and frost the entire cake.
- Slice and enjoy this rich, moist chocolate caramel cake!
