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Chocolate Cake with Caramel Frosting

  • 18 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Forget boxed cake mix! This recipe comes together really fast, and you don't need any kind of special ingredients. You can bake this recipe as cupcakes, but I took the easy route and baked a sheet cake. It's so moist! The coffee ingrdient really enhances the depth and flavor of chocolate. You can't really taste the coffee, but it is my favorite combination when I bake. The caramel frosting is a bit labor intensive, but certainly good. This cake would be fantastic with a Seven Minute Frosting or Cream Cheese Frosting.


(makes 28 cupcakes, and reduce baking time to approximately 20 minutes)
1-¾ cup all-purpose flour
2 cups sugar
¾ cups unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
1 cup buttermilk (or 1T lemon juice with milk to equal 1cup; or 1 Tablespoon vinegar with milk to equal 1 cup)
½ cup canola (or vegetable) oil
1 tsp vanilla extract
The Caramel Syrup:
1 cup sugar
¼ cup water
½ cup water
The Caramel Frosting:
12 Tablespoons (that's 1-½ sticks) unsalted butter
6 cups powdered sugar*
4-6 Tablespoons heavy cream (I used 4 Tablespoons)**
2 teaspoons vanilla extract
2-4 Tablespoons caramel syrup (I used 2T; recipe below)
pinch kosher salt (important... salted caramels are the food rage, these days)

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