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Moist Chocolate Caramel Cake Easy One Bowl Dessert

Moist Chocolate Caramel Cake (One Bowl)

This moist and decadent Chocolate Caramel Cake is made in just one bowl! Rich chocolate layers are paired with luscious chocolate caramel frosting and a smooth caramel filling for a show-stopping dessert that’s surprisingly easy to make.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 3 cups Flour
  • 0.5 cup Cocoa powder
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 1.5 cups Granulated sugar
  • 3 Eggs
  • 1 cup Buttermilk
  • 1 tsp Vanilla extract
  • 1 cup Coffee, hot
  • 0.5 cup Vegetable oil
Chocolate Caramel Frosting
  • 1.5 cups Butter, room temperature
  • 3 cups Powdered sugar
  • 0.5 cup Cocoa powder
  • 1 tsp Vanilla extract
  • 0.33 tsp Kosher salt
  • 2 tbsp Caramel sauce
  • 2 tbsp Heavy cream
Assembly
  • 0.66 cup Caramel sauce

Method
 

  1. Preheat the oven to 180°C (350°F) and prepare three 8-inch baking pans with cooking spray and parchment paper.
  2. In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and sugar.
  3. Add the eggs, buttermilk, oil, and vanilla extract. Mix until nearly combined.
  4. Pour in the hot coffee and mix until the batter is smooth with no lumps.
  5. Divide the batter evenly into the three pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool completely before frosting.
  7. 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.
  8. 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.
  9. Slice and enjoy this rich, moist chocolate caramel cake!

Notes

Use room temperature ingredients for best results. You can replace buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Store leftovers in an airtight container for up to 4 days.