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–+ servings
Caramel Cake

Moist Caramel Cake That Melts in Your Mouth Every Time

This Moist Caramel Cake, filled with gooey caramel and toasted pecans, is perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Consider using coconut sugar for a caramel undertone.
  • 1 cup Unsalted Butter Ensure it's softened for effortless mixing.
  • 4 large Eggs Make sure they are at room temperature.
  • 1 cup All-Purpose Flour Swap for a gluten-free blend if needed.
  • 1 cup Cocoa Powder Dutch-process cocoa enhances the richness.
  • 1 teaspoon Baking Powder Key leavening agent.
  • 0.5 teaspoon Baking Soda Aids in rising and boosts chocolate flavor.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 teaspoon Vanilla Extract Use quality extract for the best flavor.
For the Caramel Layer
  • 1 cup Caramel Sauce Warming it slightly enhances the drizzle.
For the Toppings
  • 1 cup Chopped Pecans Ensure they are toasted.
  • 1 cup Chocolate Chips Opt for dark chocolate for a balanced flavor.

Equipment

  • mixing bowl
  • Hand mixer or stand mixer
  • oven
  • Cake Pans
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
  2. Cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
  3. Incorporate 4 large eggs one at a time, beating well after each addition.
  4. Whisk together 1 cup of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl.
  5. Gradually mix dry ingredients into the wet mixture until just combined.
  6. Stir in 1 teaspoon of vanilla extract gently until well incorporated.
  7. Divide the batter evenly into the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  10. Layer one cake on a serving plate, drizzle with caramel, and sprinkle with pecans and chocolate chips.
  11. Top with the second cake layer and repeat the caramel, pecan, and chocolate chips addition.

Nutrition

Serving: 1sliceCalories: 425kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 120mgPotassium: 210mgFiber: 2gSugar: 38gVitamin A: 600IUCalcium: 48mgIron: 2mg

Notes

Ensure all ingredients are at room temperature to achieve the best results.

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