There’s nothing quite as indulgent as a luscious caramel cake, especially one that’s drizzled with sweet caramel sauce and topped with a decadent chocolate drizzle. This recipe is the ultimate treat for caramel lovers, featuring a moist, tender chocolate cake infused with coffee for added depth of flavor. The cake is then soaked in a heavenly blend of caramel and sweetened condensed milk, ensuring each bite is rich and gooey. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this caramel cake is guaranteed to impress!
Ingredients:
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup milk
- 1 cup brewed coffee, cooled
- ½ cup vegetable oil
- 1 jar caramel sauce (12.25 oz)
- 1 can sweetened condensed milk (14 oz)
For Garnish:
- Chocolate sauce
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients:
- In a large bowl, whisk together 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and a pinch of salt.
- Combine Wet Ingredients:
- Add 2 eggs, 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat the mixture on medium speed for 2-3 minutes until everything is well incorporated and smooth.
- Stir in 1 cup cooled brewed coffee. Note that the batter will be quite runny, but this is expected and ideal for creating a moist cake.
- Bake the Cake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Once out of the oven, allow the cake to cool slightly before gently pressing the center to level it, if necessary.
- Cool and Prepare the Caramel Mixture:
- While the cake cools, combine 1 jar of caramel sauce and 1 can of sweetened condensed milk in a bowl. Stir until smooth and fully blended.
- Poke and Soak:
- Once the cake is completely cool, use the end of a wooden spoon to poke holes all over the surface of the cake.
- Slowly pour the caramel mixture over the cake, making sure it seeps into the holes for maximum flavor infusion.
- Chill:
- Refrigerate the cake for at least 4 hours, or overnight if possible, to allow the flavors to meld and the caramel to soak deeply into the cake.
- Serve:
- Before serving, drizzle chocolate sauce over the cake for an extra touch of decadence. Slice and enjoy!
Cooking Tips:
- Use room-temperature ingredients: This ensures a smoother batter and more even baking.
- Don’t skip the coffee: Even if you’re not a coffee drinker, the brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
- Poke generously: The more holes you poke, the more caramel can seep into the cake, making it extra moist and delicious.
Nutritional Benefits:
While this cake is definitely a treat, it’s worth noting that the cocoa provides antioxidants and the milk offers some calcium. The caramel adds an indulgent sweetness, but moderation is key to enjoying this dessert as part of a balanced lifestyle.
Why You’ll Love This Recipe:
- Irresistibly rich and moist: Thanks to the caramel soaking into the cake, every bite is filled with gooey deliciousness.
- Perfect for caramel lovers: This cake is loaded with caramel flavor, making it a dream come true for anyone with a sweet tooth.
- Simple yet impressive: Despite how decadent it looks and tastes, the cake is surprisingly easy to make, with basic ingredients and straightforward instructions.
Dietary Information:
- Vegetarian: This recipe is naturally vegetarian-friendly.
- Nut-free: No nuts are used in this recipe, making it safe for those with nut allergies.
- Can be adapted for gluten-free: Simply substitute the all-purpose flour for a 1:1 gluten-free flour blend.
Why This Recipe Works:
The combination of a rich chocolate cake base, enhanced by the depth of coffee, pairs beautifully with the indulgent caramel and condensed milk mixture that soaks into the cake. This soaking method ensures the cake stays incredibly moist while intensifying the flavor. By poking holes, the caramel mixture permeates the entire cake, turning it into a caramel lover’s paradise. The final chocolate drizzle is just the perfect finishing touch to create a cake that feels luxurious without being overly complicated to make.
Conclusion:
This decadent caramel cake is the ultimate indulgence for any dessert lover. With its rich chocolate base, gooey caramel filling, and a beautiful chocolate drizzle, it’s perfect for birthdays, celebrations, or just when you need something sweet and comforting. The best part? It’s easy to prepare, meaning you can enjoy a restaurant-quality dessert right at home. Give this recipe a try, and you’ll see why it’s bound to become a favorite in your kitchen!
Decadent Caramel Cake: A Rich and Gooey Delight
- Total Time: 4hrs and 60 mins
Description
There’s nothing quite as indulgent as a luscious caramel cake, especially one that’s drizzled with sweet caramel sauce and topped with a decadent chocolate drizzle. This recipe is the ultimate treat for caramel lovers, featuring a moist, tender chocolate cake infused with coffee for added depth of flavor. The cake is then soaked in a heavenly blend of caramel and sweetened condensed milk, ensuring each bite is rich and gooey. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this caramel cake is guaranteed to impress!
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup milk
- 1 cup brewed coffee, cooled
- 1/2 cup vegetable oil
- 1 jar caramel sauce (12.25 oz)
- 1 can sweetened condensed milk (14 oz)
For Garnish:
- Chocolate sauce
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients:
- In a large bowl, whisk together 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and a pinch of salt.
- Combine Wet Ingredients:
- Add 2 eggs, 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat the mixture on medium speed for 2-3 minutes until everything is well incorporated and smooth.
- Stir in 1 cup cooled brewed coffee. Note that the batter will be quite runny, but this is expected and ideal for creating a moist cake.
- Bake the Cake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Once out of the oven, allow the cake to cool slightly before gently pressing the center to level it, if necessary.
- Cool and Prepare the Caramel Mixture:
- While the cake cools, combine 1 jar of caramel sauce and 1 can of sweetened condensed milk in a bowl. Stir until smooth and fully blended.
- Poke and Soak:
- Once the cake is completely cool, use the end of a wooden spoon to poke holes all over the surface of the cake.
- Slowly pour the caramel mixture over the cake, making sure it seeps into the holes for maximum flavor infusion.
- Chill:
- Refrigerate the cake for at least 4 hours, or overnight if possible, to allow the flavors to meld and the caramel to soak deeply into the cake.
- Serve:
- Before serving, drizzle chocolate sauce over the cake for an extra touch of decadence. Slice and enjoy!
- Prep Time: 20
- Cook Time: 40