The Recipe Caramel Cake with Chocolate Glaze

This recipe uses brown sugar in the cake batter to give it that deep caramel flavor, and a simple two-ingredient chocolate coating.

Table of Contents

For the Caramel Cake:

2 ½ cups All-purpose flour
1 ½ cups Dark brown sugar (packed) — This is the secret to the caramel taste!
¾ cup Unsalted butter (softened to room temperature)
3 Large eggs (room temperature)
1 cup Whole milk
2 tsp Baking powder
1 tsp Vanilla extract
½ tsp Salt

For the Chocolate Coating (Ganache):

1 cup (approx 170g) Semi-sweet or dark chocolate chips (or chopped chocolate bar)
½ cup Heavy cream (whipping cream)

(Optional: Store-bought or homemade caramel sauce to drizzle between layers)

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl (or stand mixer), beat the softened butter and dark brown sugar together on medium-high speed for about 3–5 minutes until it looks pale and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine: Reduce the mixer speed to low. Add the flour mixture and the milk alternately, starting and ending with the flour (Flour $\rightarrow$ Milk $\rightarrow$ Flour).
- Note: Do not overmix! Stop as soon as the flour disappears.
Bake: Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Place the chocolate chips in a heat-proof glass bowl.
Pour the heavy cream into a small saucepan and heat it over medium heat until it just begins to simmer (do not let it come to a rolling boil).
Pour the hot cream over the chocolate chips.
Wait: Let it sit untouched for 5 minutes.
Stir: Gently whisk the mixture starting from the center moving outwards until it transforms into a smooth, glossy chocolate sauce. Let it cool slightly so it thickens (about 10 minutes).

Level the Cakes: If the cakes have a dome shape on top, use a serrated knife to slice the top off so they are flat.
Layering: Place the first cake layer on your serving plate.
- Optional: Spread a thin layer of caramel sauce or buttercream here if you want extra sweetness.
Stacking: Place the second cake layer on top (upside down, so the flattest part is facing up).
The Pour: Pour the warm Chocolate Ganache over the center of the cake. Use a spatula to gently push the chocolate towards the edges so it drips down the sides artistically.
Set: Put the cake in the fridge for 20 minutes to let the chocolate coating set firm.

💡 Tips for Success

Room Temperature is Key: Ensure your butter and eggs are at room temperature before mixing. This prevents the batter from curdling and ensures the cake rises properly.
Don’t Overmix: Once you add the flour, mix gently. Overmixing makes the cake tough instead of soft.
Salted Caramel Twist: If you love “Salted Caramel,” sprinkle a tiny pinch of flaky sea salt on top of the chocolate coating before it sets.