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Moist Chocolate Caramel Cake

A deliciously rich and sticky chocolate cake topped with warm caramel sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water Do not skip this step for optimal moisture.
  • 1 cup caramel sauce For drizzling on the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes.
  4. Stir in the boiling water (the batter will be thin).
  5. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once cool, remove from pans and drizzle caramel sauce over the top of one layer, then place the second layer on top.
  3. Drizzle more caramel sauce on top, serving slices with additional caramel.

Notes

For serving, pair with vanilla ice cream or whipped cream to enhance the dessert experience. Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze slices for up to 2 months.