Chocolate Caramel Cake


"Chocolate layer cake with chocolate/pecan topping and caramel drizzle."
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Original recipe yields 10 servings



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  1. Heat oven to 350 F. Line bottoms of 2 9" round cake pans with parchment paper, grease and flour.
  2. In a medium bowl, combine flour, baking soda, baking powder, salt, cocoa, and cinnamon.
  3. In a large bowl mix together sugar and shortening.
  4. Add in eggs and vanilla and continue mixing, followed by the water and buttermilk.
  5. Slowly add dry ingredients to egg mixture and beat on low until batter is smooth and creamy, about 3 minutes.
  6. Pour batter into pans and bake for 25 minutes. Check center of cake with toothpick to ensure it's done.
  7. Cool on wire rack for 10 minutes.
  8. For the filling and topping, melt caramels and butter in milk in a medium sauce pan over low heat.
  9. Cook 5-10 minutes stirring frequently until caramel is melted.
  10. Remove from heat and allow to cool 3 minutes.
  11. While caramel is cooling, remove one cake layer from pan and sprinkle half chocolate chips and chopped pecans over cake, leaving about 1/4" border.
  12. Pour caramel, approximately 1/4, over chocolate chips and pecans.
  13. Place 2nd cake layer on top.
  14. Sprinkle remaining pecans and chocolate chips over cake.
  15. Pour remaining caramel on top of cake, allowing some to drizzle down the sides.



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