How to Make Chocolate Cake with Caramel Frosting Dessert Recipe

This chocolate cake with caramel frosting starts with a fudgy, super moist, rich chocolate cake made in a sheet pan. Then it’s slathered with caramel frosting and a sprinkle of caramel sauce for the final chocolate caramel combo!

Chocolate Cake with Caramel Frosting.  A rich, fudgy, extremely good wet chocolate cake slathered with caramel frosting and a drizzle of caramel sauce.

Previous post bout How to Make Vanilla Cupcakes with Fresh Strawberry Buttercream Dessert Recipe

Pin This: 

How to Make Chocolate Cake with Caramel Frosting Dessert Recipe

 

Sticky, creamy, caramel with a touch of salt might be one of the maximum scrumptious matters. I love it on ice cream, or with tart apples… to be sincere, I have zero problems consuming a spoonful of salted caramel sauce proper from the jar.

However, I particularly love caramel & chocolate. Because – on every occasion, there’s chocolate concerned you virtually can’t move incorrectly.

So these days we’re making Chocolate Cake with Caramel Frosting. It’s a ridiculously fudgy, extraordinary wet chocolate cake. Then it’s slathered with caramel frosting and a further drizzle of caramel.

Critically – the fudginess element is the factor. And the creamy caramel frosting is surely how you’re taking a chocolate cake from scrumptious to drool worthy.

We’re making this chocolate cake recipe in a jelly roll. What’s high-quality about making chocolate sheet cake is that it takes way less time to bake, and there’s manner less talent worried than making a layer cake.

How to Make Chocolate Cake with Caramel Frosting Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This chocolate cake with caramel frosting starts with a fudgy, super moist, rich chocolate cake made in a sheet pan. Then it’s slathered with caramel frosting and a sprinkle of caramel sauce for the final chocolate caramel combo!
How to Make Chocolate Cake with Caramel Frosting Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This chocolate cake with caramel frosting starts with a fudgy, super moist, rich chocolate cake made in a sheet pan. Then it’s slathered with caramel frosting and a sprinkle of caramel sauce for the final chocolate caramel combo!
Servings Prep Time Cook Time Passive Time
18 45minutes 22minutes 2hours
Servings Prep Time
18 45minutes
Cook Time Passive Time
22minutes 2hours
Nutrition Facts
How to Make Chocolate Cake with Caramel Frosting Dessert Recipe
Amount Per Serving
Calories 729 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 88mg 29%
Sodium 312mg 13%
Potassium 149mg 4%
Total Carbohydrates 115g 38%
Dietary Fiber 2g 8%
Sugars 92g
Protein 5g 10%
Vitamin A 16%
Vitamin C 0.1%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Chocolate Cake with Caramel Frosting Dessert Recipe
Amount Per Serving
Calories 729 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 88mg 29%
Sodium 312mg 13%
Potassium 149mg 4%
Total Carbohydrates 115g 38%
Dietary Fiber 2g 8%
Sugars 92g
Protein 5g 10%
Vitamin A 16%
Vitamin C 0.1%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. For the Cake:
  2. Preheat the oven to 350F degrees. Spray a 10x17 inch jelly roll pan with non-stick cooking spray and dust with flour. Set aside
  3. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a separate large bowl using a stand or electric mixer on medium speed, beat together the oil and sugars followed by the eggs and vanilla.
  4. Turn the mixer down to low speed and carefully beat in the buttermilk followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Once evenly combined, carefully beat in the hot coffee. The mixture will be very thin.
  5. Pour the cake batter into the prepared pan and bake for 20-25 minutes or until an inserted toothpick comes out clean and if you give the pan a gently nudge the middle doesn't wobble. Remove from the oven and allow to cool.
  6. For the Salted Caramel (Skip this step if using prepared caramel sauce):
  7. Add the sugar to a medium saucepan over medium heat. Stir gently with a rubber spatula or wooden spoon. The sugar will first form clumps, then it will turn amber in color and the clumps with dissolve until you have a smooth mixture.
  8. Then add in the butter while gently stirring. The mixture will bubble and boil. Once the butter is combined (about 2 minutes), carefully pour in the cream while gently stirring.
  9. The mixture will boil quite aggressively here. After the cream is combined, remove the pan from the heat and whisk in the vanilla and salt. Allow to cool fully before using
  10. For the Caramel Frosting & Serve:
  11. In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. Then turn down the mixer to low speed and carefully beat in 2 and 1/2 cups (or about half) of the powdered sugar, then once combined turn the mixer to high speed and beat for an additional 10 seconds.
  12. Turn off the mixer, add in 1/2 cup of salted caramel and the vanilla and salt. Beat on low speed until combined. Beat in 2 more cups of the powdered sugar on low speed, then turn the mixer up to medium speed for 10 seconds.
  13. Add in the whipping cream 1 tablespoon at a time, until the desired consistency is reached. Beat in a bit more powdered sugar as needed.
  14. Frost the cake using a flat knife. If the frosting brings up cake crumbs, first frost a thin layer, then refrigerate the cake for 30 minutes and frost again with the rest of the caramel frosting.
  15. To serve, cut into pieces and drizzle each with salted caramel and decorate with a few Rolo candies.
Recipe Notes

Serve and Enjoy with your family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

Leave a Reply

Your email address will not be published. Required fields are marked *