Caramel Chocolate Cake

Cassie *


This is one dynamite cake. Moist chocolate cake with old fashioned caramel icing, which is to die for. Give it a try. Never a crumb left when I make it.


My photo's


★★★★★ 3 votes

20 Min
35 Min


  • 3 oz
    unsweetened chocolate
  • 1 c
  • 1 tsp
    red food coloring, optional
  • 1/2 c
  • 2 c
  • 3
  • 2 - 1/2 c
    ap flour
  • 1 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 c
    ( 8 ounces ) sour cream

  • 2 c
    packed brown sugar
  • 2/3 c
  • 1/4 c
    butter, cubed
  • 1/4 tsp
  • 1 c
    confectioners' sugar
  • 2 Tbsp
    heavy whipping cream
  • 2 tsp
    vanilla extract
  • ·
    pecan halves ( optional )

How to Make Caramel Chocolate Cake


  1. Preheat oven to 350 degree F.

    Grease a 13 x 9 baking dish. Set aside.
  2. In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely.

    In a large bowl, cream shortening and sugar until light and fluffy.

    Add eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.

    Pour into prepared baking dish.
  4. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  5. Frosting:

    combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage).
  6. Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.

Printable Recipe Card

About Caramel Chocolate Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Hashtag: #caramel

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