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Chocolate Cake with Creamy Caramel Filling

A rich and decadent chocolate cake layered with a smooth, creamy caramel filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Important for moist texture
For the Creamy Caramel Filling
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • a pinch of salt

Method
 

Bake the Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract. Mix on medium speed until well combined.
  4. Gradually stir in the boiling water.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Make the Creamy Caramel Filling
  1. In a saucepan over medium heat, melt the sugar until it turns a golden amber color—this can take about 10 minutes.
  2. Slowly add the butter and continue stirring until it’s melted.
  3. Gradually whisk in the heavy cream, followed by the vanilla extract and a pinch of salt.
  4. Stir until it’s smooth and creamy. Remove from heat and let it cool slightly.
Assemble the Cake
  1. Place one chocolate cake layer on a serving plate. Spread half of the creamy caramel filling over the top.
  2. Top with the second layer of cake and spread the remaining caramel filling on top.
  3. Optional: drizzle additional caramel over the sides.

Notes

Take your time when making the caramel; rushing might lead to a burnt mess. This cake can also be made as cupcakes, adjusting the baking time to about 20 minutes.