The best, classic, old fashioned, quick, easy chocolate caramel cake recipe, homemade with simple ingredients from scratch. Soft, moist with caramel icing.
Ingredients:
Caramel Icing or Frosting
1.5 cups Butter Unsalted
2 cans Evaporated Milk 12 oz. each
to cups granulated sugar
to tsp vanilla extract
Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
2 Eggs Large
1 cup buttermilk
1/2 cup Oil
1 tbsp vanilla extract
1 cup Water Boiling hot
Instructions:
- In a large mixing bowl, add eggs, milk, oil, vanilla extract and mix until smooth. Keep aside.
In another mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda. - Dump the dry mixture into the wet mixture, alternating with the hot water and mix until just combined.
Pour batter in a greased/floured round cake pan (Dimensions: 9×3). -
Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
Allow the cake to cool down completely.
Icing
While the cake is baking and cooling, prepare the icing: In a nonstick saucepan, add butter, evaporated milk, and sugar and cook over medium heat until everything is completely melted.
Reduce heat to “Low,” stirring often for the next 1.5-2 hours, ensuring it doesn’t burn and it thickened and darkened to a golden brown color.
It’s ready when it can coat the back of your spoon.
Remove from heat and add in vanilla extract.
Let it cool for 30-40 minutes and allow it to thicken even further.
Pour this on top of the cooled cake and use a spatula to spread it out and make swirls on top.
Sprinkle some chopped nuts around the top and bottom of the cake. Enjoy!