Chocolate Cake with Caramel Frosting

Chocolate Cake with Caramel Frosting

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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.

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  • (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)


Preheat oven to 350°. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Scoop about 1/4cup batter into each cupcake liner, or into a baking sheet, or cake pans. Bake for 20 about minutes (for cupcakes) or 28 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. NOTE: I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Cool completely and frost. TO MAKE THE CARAMEL FROSTING: In a small saucepan, cook butter until browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cool browned butter into the bowl of a stand mixer. Add powdered sugar. Add cream, vanilla, caramel syrup, & salt and beat until powdered sugar is completely incorporated. *The original recipe listed 1 pound of powdered sugar. I like my icing a little thicker, but adjust to your preferences **I would say that the heavy creme is optional...maybe add more caramel syrup, to suit your taste Be sure to have all of your ingredients pre-measured and close at hand. In a large, deep skillet, over high heat, mix together sugar & 1/4 cup water. Cook until mixture turns a dark amber color. Reduce heat to medium. To avoid dangerously hot splatter, protect arms with long sleeves & hand with oven mitt, & cautiously, and very slowly, add 1/2 cup water. Stir until mixture has reduced slightly. Remove from heat and cool completely.


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