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The Best Chocolate Cake with Caramel Frosting

Forget boxed cake mix! This chocolate cake is my "go to" recipe. It's fool-proof and almost turns out super moist. I've made a homemade caramel frosting, but this cake is so versatile you can frost with whatever flavor you want.
Course Dessert
Keyword Caramel Frosting, The Best Chocolate Cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 760kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

FOR THE CAKE:

  • 1 3/4 cup all-purpose flour
  • 2 cups sugar
  • 3/4 cups unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 2 large eggs
  • 1 cup coffee fresh brewed and cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient)
  • 1 cup buttermilk or 1 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla extract

CARAMEL SYRUP:

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup water

CARAMEL FROSTING:

  • 12 tablespoons unsalted butter that's 1-1/2 sticks
  • 6 cups powdered sugar
  • 4 to 6 tablespoons heavy cream I used 4 tablespoons**
  • 2 teaspoons vanilla extract
  • 2 - 4 tablespoons caramel syrup
  • Pinch kosher salt important... salted caramels are the food rage, these days

Instructions

For the cake:

  • Preheat oven to 350°F. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans.
  • Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer.
    Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.)
  • Scoop about 1/4 cup batter into each cupcake liner, or add the batter into a baking sheet, or cake pans.
  • Bake for 20 about minutes (for cupcakes) or 28 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean.
  • Cool completely and frost.

For the caramel syrup:

  • In a large, deep skillet, over high heat, mix together sugar and 1/4 cup water.
    Cook until mixture turns a dark amber color. Reduce heat to medium.
    To avoid dangerously hot splatter, protect arms with long sleeves & hand with oven mitt, & cautiously, and very slowly, add 1/2 cup water. Stir until mixture has reduced slightly. Remove from heat and cool completely.

For the caramel frosting:

  • In a small saucepan, cook butter until browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cool browned butter into the bowl of a stand mixer. Add powdered sugar. Add cream, vanilla, caramel syrup, and salt and beat until powdered sugar is completely incorporated.

Notes

makes 28 cupcakes, and reduce baking time to approximately 20 minutes
NOTE: I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean.
When making the buttercream frosting, add most of the powdered sugar. Keep adding the remaining powdered sugar until the frost has reached your desired thickness.
You can skip the caramel syrup, altogether, and you'll have a delicious brown butter vanilla buttercream.