Ingredients for Caramel Fudge Cake
- 1 ¼ cups unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- instant espresso powder
- hot water
- 1 (14 ounce) can sweetened condensed milk
- 14 ounces caramels
- ½ cup chopped pecans (optional)
- dollop of freshly whipped cream
- ½ cup strong brewed coffee
- walnuts (optional)
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How to Make Caramel Fudge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ cup strong brewed coffee.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared pan.
- Bake for 15 minutes.
- Meanwhile, in a heavy saucepan over low heat, melt 14 ounces caramels and ¼ cup unsalted butter. Stir until smooth.
- Remove from heat and stir in 1 (14 ounce) can sweetened condensed milk until well combined.
- Spread the caramel mixture evenly over the partially baked cake.
- Pour the remaining cake batter over the caramel layer.
- Sprinkle with ½ cup chopped pecans or walnuts (optional).
- Return to the oven and bake for another 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before serving. A dollop of freshly whipped cream is the perfect finishing touch!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
227g
Fat
74g
Carbs
25g
