I made this cake over the weekend and the leftovers are downstairs calling my name right now! Must be strong, must be strong. It’s just so good! It’s a Chocolate Caramel Cake with 4 layers of goodness-each frosted with a caramel buttercream frosting.
Seriously. This is just so good! Make it when you are having friends over and they will think you are the best person they know. This is how I make friends:
Here’s the thing. I love cakes like this-but I am NOT good at making them. I can make them taste great, but they often look AWFUL! Do you ever have that problem?
It’s hard to cut the layers, make it even, frost it smoothly, all that. I get frustrated almost every time.
This time my cake didn’t come out perfect (far from it), but it came out better than ever before.
I watched this Free Class on Craftsy-Modern Buttercream:
I will tell you now that in the 30 minutes I have spent so far watching the lessons in this class, my mind is blown! I learned so many cool tips and trips to make great buttercream and to frost a cake.
Now I need to spend some time practicing!
Some of the things I learned in this class so far:
- How to get the layers evenly
- How to make light, fluffy buttercream
- How to frost without crumbs getting in it
- How to make it nice and smooth
- How to make it pretty and round
- Tools to help with frosting
Just look how pretty his is!
All that learning was just in the first couple of lessons! There are more lessons on making it fancy with decorations like butterflies and bow! Pretty fun for a novice like me!
Chocolate Caramel Cake Recipe:
Now, will I am clearly still a novice at making a pretty cake like the Craftsy class teacher did, I can tell how to make a cake that tastes great!
Ingredients Needed For the Cake
- 1 Box Devils Food Cake Mix
- 1 large (5.9 oz) box of instant chocolate pudding
- 1/2 C water
- 1 C sour cream
- 1 C vegetable oil
- 4 eggs
- 1 Tablespoon vanilla
Mix ingredients until thoroughly incorporated and smooth.
Heavily grease 2 round (8 or 9 inch) baking pans. Sprinkle with a layer of flour as well.
Split batter between the two pans evenly. (Batter will be thick.)
Bake for about 27-30 minutes at 350 degrees until a toothpick stuck in the middle comes out clean.
Set these aside and allow them to cool completely.
Ingredients for the Frosting:
For the frosting you first need to make caramel. This is a little tricky but SOO worth it!
Caramel Sauce Recipe:
- 1 C Sugar
- 6 Tbsp butter (at room temperature)
- 1/2 C Heavy Cream (at room temperature)
Read through all of these instructions before you begin so that you are prepared because you need to move fast.
Pour sugar into a pot on the stove and begin to cook over medium high heat.
As the sugar starts to melt it will clump into little sugar rocks. Begin to whisk it at this time. Keep whisking and it will start to melt into a liquid. If the sugar gets stuck inside your whisk, switch to a spoon for a while.
Keep whisking and stirring until the temperature reaches 350 degrees or it’s a nice, deep amber color.
Then, stir in your butter. Once that is fully incorporated, add your heavy cream and mix that in. Keep mixing until you can get all of the lumps out.
Let this sit for about 10 minutes or so to set up.
Caramel Frosting Recipe:
- 4 sticks of softened butter
- About 6 C powdered sugar
- About 4 Tbsp milk
- 1/2 C of your caramel sauce that you just made
Mix all of this together. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. You want it thick enough to hold it’s shape a little but thin enough to spread easily.
**Note that in the Modern Buttercream class there is a recipe for Buttercream that looks so light and fluffy and AMAZING! If you want to use that recipe, follow his instructions but mix in 1/2 C of the caramel sauce from above. Add a little more powdered sugar to make it thicker if needed.
Assemble the Cake:
Now is when you want to go to the Modern Buttercream class to learn to frost this beauty:
Once your cake is completely cool, slice each layer in the middle to create 4 even layers. Get all the details on how to do this in the free class.
Frost between each layer, stacking one on top of the other as you go. Then frost the top and the sides.
Drizzle in the leftover caramel when serving if desired.
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