Pin it
This decadent caramel cake is pure dessert heaven. I perfected the recipe after countless attempts to create that perfect balance of rich chocolate and buttery caramel. The cake turns out incredibly moist with pockets of gooey caramel throughout. Every time I make it for gatherings people can't believe it's homemade.
Why This Cake Is Special
The magic happens when that warm caramel mixture seeps into all those little holes creating pockets of sweetness throughout the cake. I love how the coffee deepens the chocolate flavor while keeping everything super moist. The combination of chocolate and caramel creates this incredible rich dessert that's perfect for special occasions.
What You'll Need
- For the Cake: 1¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 2 cups granulated sugar 2 eggs 1½ teaspoon baking powder 1½ teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt 1 cup milk 1 cup brewed coffee, cooled ½ cup vegetable oil
- For the Caramel: 1 jar caramel sauce (12.25 oz) 1 can sweetened condensed milk (14 oz)
- For Garnish: Chocolate sauce
Let's Start Baking
- Preheat and Prepare
- Start with your oven at 350°F and grease a 9x13 inch baking dish. Mix your dry ingredients in one bowl then combine with the wet ingredients beating for 2-3 minutes. Don't worry if the batter seems runny that's exactly what we want.
- Bake the Cake
- Pour the batter into your pan and bake for 35-40 minutes. You'll know it's done when a toothpick comes out clean. Let it cool completely this is super important.
- Make the Caramel Magic
- Mix your caramel sauce with sweetened condensed milk then poke holes all over your cooled cake. Pour that heavenly mixture over making sure it gets into all those holes.
- The Waiting Game
- Pop it in the fridge for at least 4 hours. I know it's hard to wait but trust me this step makes all the difference. Before serving add a drizzle of chocolate sauce for extra decadence.
Pin it
Tips For Success
The key to getting this cake perfect is patience. Make sure it's completely cool before adding the caramel and don't skip that refrigeration time. The caramel needs those hours to work its way through the cake. I love serving it with a scoop of vanilla ice cream or fresh whipped cream.
Worth The Wait
This cake takes a bit of time but it's absolutely worth every minute. It's become my go to for birthdays holidays or anytime I want to make something really special. The combination of flavors and textures creates such an incredible dessert that people always remember.
Frequently Asked Questions
- → Why add coffee to the cake?
Coffee enhances chocolate flavor without making the cake taste like coffee. You won't taste the coffee, but it makes the chocolate richer.
- → Why is the batter so runny?
The liquid batter is normal and results in a very moist cake. Don't add extra flour to thicken it.
- → Can I make this ahead?
Yes, it actually needs at least 4 hours to chill. Make up to 2 days ahead and keep refrigerated.
- → Why poke holes in the cake?
The holes allow the caramel mixture to seep throughout the cake, making it extremely moist and adding flavor to every bite.
- → Can I freeze this cake?
It's best fresh as the caramel filling might affect the texture when frozen and thawed.