Image of a moist chocolate cake with layers of chocolate cake and caramel sauce dripping down the sides.Treat yourself to a slice of pure deliciousness with this homemade moist chocolate caramel cake.

Melt-in-Your-Mouth Moist Chocolate Caramel Cake: A Delightful Indulgence

Indulge in the ultimate sensory experience with our Moist Chocolate Caramel Cake recipe. This decadent delight combines the rich flavors of chocolate and caramel, creating a symphony of taste that will tantalize your taste buds and leave you craving for more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is guaranteed to impress your family and friends on any occasion.



  • 4 packages (32 ounces) cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar, superfine
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature

Chocolate Cake:

  • 1 3/4 cups (210g) all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 x-large eggs, room temperature
  • 1/2 cup (112g) vegetable oil
  • 1 cup (240g) buttermilk, room temperature
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup (90g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 cup (237g) freshly brewed hot coffee (decaf can be used), or hot water

Chocolate Buttercream:

  • 1 1/2 cups (340g) unsalted butter, room temperature
  • 4 cups (500g) confectioners’ sugar
  • 3/4 cup (94g) cocoa powder
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 pinch salt


  • 1 jar salted caramel sauce
  • 1 bag mini chocolate chips



  1. Preheat oven to 350Β°F. Prepare a 9-inch springform pan by spraying with baker’s spray and lining with parchment.
  2. Using an electric mixer or stand mixer fitted with the whisk attachment, cream the cream cheese until smooth.
  3. Beat in the sugar, sour cream, and vanilla until creamy and smooth.
  4. Add eggs one by one, mixing well after each addition.
  5. Pour the filling into the prepared pan and place it in a larger pan with about 1 inch of hot water (water bath).
  6. Bake for 60-70 minutes until the top turns golden. Let it cool on a wire rack, then refrigerate for at least 2 hours.

Chocolate Cake:

  1. Preheat oven to 350Β°F.
  2. Sift together flour, cocoa powder, baking soda, baking powder, salt, and sugar in a bowl.
  3. In another bowl, mix buttermilk, oil, eggs, and vanilla.
  4. Slowly add wet ingredients to dry ingredients while mixing on low speed. Stir in the coffee until just combined.
  5. Divide the batter into two 8-inch round pans and bake for 30-40 minutes. Let cool completely.

Chocolate Buttercream:

  1. In a stand mixer fitted with a whisk attachment, beat butter and sugar until fluffy.
  2. Add cocoa powder, vanilla, and salt, then mix on low speed.
  3. Gradually add heavy cream, one tablespoon at a time.
  4. Increase speed and whisk for 3-5 minutes until light and fluffy.

Assembling the Cake:

  1. Place one layer of chocolate cake on a cake stand.
  2. Carefully place the cheesecake on top and trim to match the cake size.
  3. Drizzle salted caramel sauce over the cheesecake.
  4. Top with the second layer of chocolate cake.
  5. Apply a crumb coat of chocolate buttercream to the cake.
  6. Press mini chocolate chips onto the sides.
  7. Pipe dollops of buttercream around the edge and drizzle with more caramel sauce.
  8. Chill until ready to serve.

Savor the divine combination of flavors and textures with each forkful of our Moist Chocolate Caramel Cake. Whether it’s a birthday celebration, holiday gathering, or just a sweet craving, this indulgent treat is sure to delight and impress. Give it a try and elevate your dessert game to new heights!

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