Caramel Butter Cake with Fudgy Chocolate Frosting

Caramel Butter Cake with Fudgy Chocolate Frosting is a rich, decadent dessert that combines the deep sweetness of buttery caramel with a smooth, intense chocolate finish. The moist, tender cake is infused with caramel flavor throughout, and the thick, fudgy frosting adds an irresistible chocolatey contrast. This cake is perfect for celebrations, holidays, or any time you want a show-stopping treat.

Why You’ll Love This Recipe

This cake brings together two beloved dessert flavors—caramel and chocolate—into one unforgettable bite. The caramel butter cake is moist and rich, with a melt-in-your-mouth texture and golden flavor, while the fudge frosting is creamy, deeply chocolatey, and perfectly balanced. It’s easy to make from scratch, uses everyday ingredients, and looks as impressive as it tastes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel butter cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk
• Caramel sauce (homemade or store-bought)

For the fudgy chocolate frosting:

• Unsalted butter
• Cocoa powder
• Powdered sugar
• Heavy cream or milk
• Vanilla extract
• Pinch of salt
• Melted dark or semi-sweet chocolate (optional for extra richness)

directions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla and caramel sauce.
5. Alternate adding dry ingredients and milk, beginning and ending with dry. Mix until just combined.
6. Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before frosting.
7. For the frosting, melt butter in a saucepan, stir in cocoa powder, then remove from heat. Add powdered sugar, cream, vanilla, and salt. Mix until smooth and fluffy. Fold in melted chocolate if using for extra depth.
8. Assemble by layering cake and spreading generous amounts of frosting between and on top. Swirl the top decoratively and drizzle with caramel if desired.

Servings and timing

Serves: 10–12
Prep time: 25 minutes
Bake time: 25–30 minutes
Cool and frost time: 30 minutes
Total time: approx. 1 hour 30 minutes

Variations

• Use salted caramel for a sweet-salty flavor contrast.
• Add chopped pecans or walnuts between layers for crunch.
• Make it a sheet cake for a more casual version.
• Add espresso powder to the frosting for a mocha twist.
• Use a whipped chocolate ganache instead of traditional frosting.

storage/reheating

Store cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let refrigerated cake sit at room temperature before serving for best texture. You can also freeze slices for up to 2 months—wrap well in plastic and foil.

FAQs

Can I use store-bought caramel sauce?

Yes, high-quality store-bought caramel works well. Just make sure it’s thick enough to mix into the batter.

How do I make homemade caramel sauce?

Simmer sugar, butter, and cream together until thickened and golden. Let cool before using in the cake.

Is the cake overly sweet?

The sweetness is balanced by the rich chocolate frosting. You can reduce sugar slightly if using very sweet caramel.

Can I use a boxed cake mix?

You can start with a butter cake mix and add caramel for a shortcut version, but homemade gives the best flavor and texture.

What makes the frosting fudgy?

The combination of cocoa powder, butter, and optional melted chocolate gives it a dense, creamy texture that’s rich and spreadable.

Can I make this cake in advance?

Yes. Bake and cool the cake layers ahead of time. Wrap and store for up to 2 days or freeze until ready to frost.

How do I keep my cake moist?

Don’t overbake, and be sure to measure flour properly. You can also brush the layers with a little caramel before frosting.

Can I make cupcakes instead?

Yes! Fill cupcake liners 2/3 full and bake for 18–20 minutes. Top with the same fudgy frosting and a caramel drizzle.

What type of chocolate is best for the frosting?

Use good-quality dark or semi-sweet chocolate for the richest flavor. Chocolate chips or bars both work.

Do I need to refrigerate the cake?

Only if you’re storing it for more than a couple of days. If refrigerated, bring to room temperature before serving.

Conclusion

Caramel Butter Cake with Fudgy Chocolate Frosting is a decadent, crowd-pleasing dessert that brings deep caramel flavor and rich chocolate together in a perfect pairing. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress with its bold flavor and tender crumb. It’s indulgent, satisfying, and guaranteed to be remembered.

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