Decadent Layered Chocolate Cake with Caramel Filling

If you’re craving a luxurious dessert that’s guaranteed to impress, look no further than this rich, moist chocolate cake layered with a luscious caramel filling. Whether for a special occasion or simply to indulge in a sweet treat, this cake will satisfy the most discerning sweet tooth. In this post, I’ll guide you through how to make this show-stopping cake step by step.

Why You’ll Love This Recipe

This chocolate cake isn’t just any cake; it’s a masterpiece of flavors and textures. The tender, moist crumb of the chocolate sponge is perfectly complemented by the creamy caramel filling sandwiched in between. Every bite delivers a balance of deep cocoa richness with the smooth, buttery sweetness of caramel.

Here are just a few reasons why you’ll love making this cake:

Rich and Moist: The cake remains tender, thanks to the use of quality cocoa powder and just the right amount of moisture.
Homemade Caramel: Forget store-bought fillings – this homemade caramel sauce gives the cake a rich depth of flavor.
Perfect for Any Occasion: Whether it’s a birthday, anniversary, or weekend indulgence, this cake will be the star of the show.

Ingredients You’ll Need

For the Chocolate Cake:

2 cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Caramel Filling:

1 cup granulated sugar
6 tbsp unsalted butter, cut into chunks
½ cup heavy cream
1 tsp sea salt (optional, for salted caramel)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.

2. Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together to ensure an even distribution of ingredients.

3. Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth. Gradually add the wet mixture into the dry ingredients, stirring until well-combined.

4. Add Boiling Water

Slowly stir in the boiling water to the cake batter. The batter will be quite thin at this point, but this is what ensures the cake turns out moist and fluffy.

5. Bake the Cakes

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

6. Make the Caramel Filling

While the cakes are baking and cooling, it’s time to make the caramel filling. Start by heating the sugar in a medium saucepan over medium heat, stirring constantly. The sugar will first form clumps, then melt into a thick amber liquid.

Add the butter, stirring constantly, until melted and fully incorporated. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be careful. Let the caramel simmer for 1-2 minutes before removing from heat. Add salt, if desired, to make salted caramel. Let the caramel cool to room temperature before using.

7. Assemble the Cake

Once the cakes are fully cooled, place one layer on a cake plate or stand. Spread a generous amount of caramel filling over the surface. Top with the second cake layer. If you have extra caramel, drizzle it over the top or save it for serving on the side.

8. Decorate and Serve

Dust the top of the cake with powdered sugar or drizzle additional caramel for decoration. For added elegance, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Tips for Success

Use High-Quality Cocoa: For the richest chocolate flavor, opt for Dutch-processed cocoa powder. This will ensure the cake has a deeper, more intense cocoa taste.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake.
Room Temperature Ingredients: Ensure the eggs and milk are at room temperature before starting the cake. This helps create a smoother batter and a more even rise during baking.
Caramel Consistency: For a thicker caramel filling, let it cool longer before spreading between the cake layers. You can also chill it in the refrigerator for a firmer texture.
Storage: This cake stores beautifully. Simply wrap any leftovers tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for longer freshness.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature. The caramel filling can also be made ahead and kept in the refrigerator for up to a week.

Can I substitute the caramel filling?
If you’re pressed for time, you can use store-bought caramel sauce. However, the homemade version is worth the extra effort for its richer flavor and smoother texture.

Is there a gluten-free option for this cake?
Yes, you can replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure all other ingredients, especially baking powder and cocoa, are certified gluten-free.

Can I make this into cupcakes?
Definitely! Simply divide the batter into cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You can fill the cupcakes with caramel using a piping bag or serve with caramel drizzle on top.