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Best Chocolate Cake With Caramel Icing Recipe

Indulge in this decadent chocolate cake, a treasured family recipe passed down through generations! This rich and moist chocolate cake is topped with a luscious homemade caramel icing – a truly unforgettable dessert. The icing recipe may seem a little complex, but the results are worth every minute. Get ready to impress your friends and family with this classic recipe.

Prep Time 30 mins
Cook Time 80 mins
Calories 607.7 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Best Chocolate Cake With Caramel Icing 102

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Chocolate Cake With Caramel Icing

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How to Make Best Chocolate Cake With Caramel Icing

  1. In a large bowl, combine 1/2 cup (113g) granulated sugar, 1/2 cup (50g) unsweetened cocoa powder, 1/2 cup (113g) shortening, and 1/2 cup (120ml) water.
  2. Microwave the mixture until the shortening is melted, stirring occasionally.
  3. Let the mixture cool slightly before adding the remaining 1 1/2 cups (300g) granulated sugar.
  4. In a separate bowl, sift together 2 cups (250g) all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. In another bowl, whisk together 1 cup (240ml) buttermilk, 1 teaspoon vanilla extract, and 2 large eggs.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour batter into a greased and floured 9x13 inch baking pan.
  8. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. **Caramel Icing:** In a medium saucepan, combine 1 cup (200g) granulated sugar, 1/4 cup (30g) all-purpose flour, 1/4 teaspoon salt, and 1/2 cup (120ml) boiling water.
  10. Cook over medium heat, stirring constantly, for 5 minutes.
  11. Gradually whisk in 1 cup (240ml) heavy cream and continue to cook, stirring constantly, until the mixture reaches a soft-ball stage (235°F/113°C) on a candy thermometer.
  12. Remove from heat and stir in 1/2 cup (113g) unsalted butter and 1 teaspoon vanilla extract.
  13. Let the icing cool slightly before beating with an electric mixer until smooth and creamy.
  14. Pour the caramel icing over the cooled cake and spread evenly.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

330g

Fat

29g

Carbs

36g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Healthy Desserts Cakes Chocolate Dietary Cake Fillings And Frostings 4 Hours Or Less