A rich, moist chocolate cake layered and soaked with caramel and sweetened condensed milk, finished with a drizzle of chocolate sauce.

Why You’ll Love This Recipe

• Deep chocolate flavor enhanced by coffee for richness.

• Sweet and gooey caramel paired with creamy condensed milk.

• Easy to assemble with layers and drizzle for an impressive presentation.

• Perfect for birthdays, holidays, or special occasions.

Ingredients

For the Cake:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 2 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

For the Filling & Topping:

• 1 jar caramel sauce (12.25 oz)

• 1 can sweetened condensed milk (14 oz)

• Chocolate sauce for garnish

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings

Directions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

Step 2: Mix Dry Ingredients

Sift together flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk sugar, eggs, vanilla, milk, coffee, and oil until combined.

Step 4: Combine Wet and Dry

Gradually mix wet ingredients into dry until smooth.

Step 5: Bake Cakes

Divide batter between pans and bake 30–35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

Step 6: Layer and Drizzle

Place one cake layer on a plate; drizzle with caramel sauce and sweetened condensed milk. Add second layer and repeat drizzle.

Step 7: Garnish

Garnish with chocolate sauce. Let sit 30 minutes before serving.

Tips & Variations

• Brewed coffee intensifies chocolate flavor; for a milder taste, use strong hot water instead.

• For extra richness, lightly warm caramel before drizzling.

• Top with chopped nuts or whipped cream for added texture and presentation.

• Store leftovers covered at room temperature for 2 days or refrigerate up to 4 days.

Frequently Asked Questions

Can I use regular milk instead of coffee?
Yes, but coffee enhances the chocolate depth.

Can I make this cake ahead of time?
Yes, bake the layers and store wrapped in the fridge. Assemble and drizzle on serving day.

Can I freeze this cake?
Yes, wrap tightly and freeze baked layers without drizzle for up to 2 months. Thaw in the fridge before layering.

Can I use a different caramel sauce?
Yes, homemade or store-bought caramel works; just adjust sweetness to taste.

Final Thoughts

This Decadent Caramel Cake is a show-stopper — moist chocolate layers soaked with sweet caramel and condensed milk, topped with chocolate drizzle for the perfect balance of flavors. Ideal for celebrations or any time you crave a rich, indulgent dessert.