Chocolate Cake with Caramel Filling

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A moist chocolate cake layered with a rich caramel filling is a match made in dessert heaven. Perfect for celebrations, afternoon tea, or just indulging your sweet tooth, this cake is simple to prepare and guaranteed to impress. The combination of the soft, fluffy texture and creamy caramel filling creates an irresistible dessert for all occasions.

Ingredients

For the Chocolate Cake:

2 cups (250g) all-purpose flour

1 3/4 cups (350g) granulated sugar

3/4 cup (75g) unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup (240ml) whole milk

1/2 cup (120ml) vegetable oil

2 teaspoons vanilla extract

1 cup (240ml) boiling water

For the Caramel Filling:

1 can (14 oz or 396g) sweetened condensed milk

1/4 cup (60ml) heavy cream (optional, for a creamier texture)

For Garnish:

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Powdered sugar for dusting

Preparation Time

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 30 minutes

Instructions

Step 1: Prepare the Chocolate Cake

  1. Preheat your oven to 350°F (175°C). Grease and line a rectangular or square baking pan with parchment paper.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually stir in the boiling water. The batter will be thin, but this helps create a moist cake.
  5. Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Step 2: Make the Caramel Filling

  1. In a medium saucepan, heat the sweetened condensed milk over medium-low heat, stirring constantly until it thickens and turns a light caramel color (about 15 minutes). Add heavy cream if desired for a creamier texture.
  2. Remove from heat and let the caramel cool slightly before using.

Step 3: Assemble the Cake

  1. Once the cake has cooled, carefully slice it horizontally into two layers.
  2. Spread the caramel filling evenly over the bottom layer, then place the top layer back on.
  3. Dust the top of the cake with powdered sugar for a classic finish.

Tips

  1. Even Layers: Use a serrated knife or cake leveler to ensure clean, even slices when splitting the cake layers.
  2. Filling Variations: Add a sprinkle of sea salt to the caramel for a salted caramel flavor.
  3. Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
  4. Extra Moisture: Brush the cake layers with a light syrup made from sugar and water for added moisture before adding the filling.
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Nutritional Information (Per Serving, based on 12 slices)

  • Calories: 340
  • Protein: 6g
  • Carbohydrates: 52g
  • Fat: 12g
  • Fiber: 2g
  • Sugar: 39g

Conclusion

This Chocolate Cake with Caramel Filling is a decadent dessert that’s as easy to make as it is to eat. Its combination of rich chocolate and creamy caramel makes it a crowd-pleaser that’s perfect for any occasion. Serve it as is, or pair it with a scoop of vanilla ice cream for an extra indulgent treat

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