Caramel Fudge Cake
Indulge in the ultimate dessert experience with this rich and decadent Caramel Fudge Cake—a chocolate lover's dream with a luxurious caramel twist! This recipe combines a moist, tender chocolate cake made with cocoa powder and buttermilk, and a silky homemade caramel frosting crafted from buttery brown sugar and heavy cream. The addition of a touch of sea salt in the caramel provides the perfect balance of sweet and salty notes, elevating every bite. Ready in just an hour, this show-stopping cake is ideal for special occasions or whenever you're craving something decadently satisfying. Garnish with an extra drizzle of caramel sauce for added flair, and watch as everyone reaches for seconds of this irresistible dessert! Perfect keywords: caramel fudge cake recipe, chocolate caramel cake, homemade caramel frosting, decadent dessert ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 1.5 cups brown sugar
- 0.75 cup heavy cream
- 0.5 teaspoons sea salt
- 2 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually pour in the boiling water, mixing slowly to avoid splattering. The batter will be thin; this is normal.
Divide the batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, transfer to a wire rack to cool completely.
While the cake cools, prepare the caramel frosting. In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and cook for 2 minutes, stirring constantly, until smooth and bubbly.
Slowly add the heavy cream while whisking. Bring the mixture to a gentle boil and cook for another 2 minutes. Stir in the sea salt.
Remove the caramel from heat and let it cool slightly, about 10 minutes. Gradually whisk in the powdered sugar until smooth.
Spread a thin layer of caramel frosting over the first layer of the cooled cake. Place the second cake on top and frost the entire cake with the remaining caramel frosting.
Decorate with a drizzle of caramel sauce, if desired. Slice and serve!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 81.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
