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–+ servings
Chocolate Cake with Caramel

Irresistible Chocolate Cake with Caramel for Sweet Moments

This Chocolate Cake with Caramel is an indulgent delight, perfect for any occasion, combining rich chocolate with gooey caramel.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1.75 cups All-Purpose Flour can swap for whole wheat for a healthier twist
  • 1.5 cups Granulated Sugar brown sugar gives a lovely depth of flavor
  • 0.75 cups Cocoa Powder choose natural cocoa for subtlety or Dutch-process for intensity
  • 1.5 teaspoons Baking Powder make sure it’s fresh for the cake to rise properly
  • 1 teaspoon Baking Soda freshness is key
  • 0.5 teaspoon Salt no substitutes needed
  • 0.5 cups Melted Butter can be replaced with vegetable oil for a dairy-free option
  • 3 large Eggs use applesauce or flaxseed to make it vegan
  • 2 teaspoons Vanilla Extract opt for pure vanilla for the best taste
  • 1 cups Milk use almond, soy, or oat milk for a dairy-free alternative
  • 1 cups Caramel Sauce try homemade for a fresher taste

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Spatula
  • whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until thoroughly mixed.
  3. In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk until smooth.
  4. Slowly pour the wet mixture into the bowl with the dry ingredients and fold until just combined.
  5. Pour half of the batter into the prepared cake pan, drizzle with half of the caramel sauce, then add the remaining batter and top with the rest of the caramel sauce.
  6. Bake in the preheated oven for 30 to 35 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For best results, ensure all wet ingredients are at room temperature and avoid overmixing to keep the cake light and fluffy.

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