Chocolate Cake with Milk Chocolate Frosting & Caramel Drizzle
A moist, decadent chocolate cake layered with rich milk chocolate frosting and drizzled with homemade caramel. This impressive yet surprisingly easy dessert brings joy to every occasion.
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee
For the Frosting
- 1 cup unsalted butter softened
- 8 oz milk chocolate melted and cooled
- 3 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- salt pinch
For the Caramel Drizzle
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- salt pinch, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Incorporate the eggs, buttermilk, vegetable oil, and vanilla extract into the dry ingredients. Beat until smooth.
- Gradually pour in the hot water or coffee. Don't worry; the batter will be thin, which is perfectly fine!
- Pour the batter into your prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- In a separate bowl, beat the softened butter until creamy. Gradually mix in the melted milk chocolate followed by powdered sugar, alternating with heavy cream. Add vanilla and salt; beat until fluffy.
- In a medium saucepan, melt granulated sugar over medium heat until golden. Add butter and stir until melted. Carefully pour in heavy cream and stir until smooth. Allow to cool.
- Once cooled, level the cake layers if necessary. Spread frosting between the layers and over the top of the cake. Drizzle with caramel before serving.