A super soft, moist chocolate cake is always a welcome treat. Topped with a rich caramel and dark chocolate frosting, it becomes something unforgettable. Every person who has tried this cake has raved about it, and it’s perfect for celebrations or large gatherings where the frosting can really shine.
This cake is a version of the Wellesley Fudge Cake, inspired by a recipe from America’s Test Kitchen that I first found on Hummingbird High. I baked it for my birthday a few years back and recently decided to update the recipe and reshoot the photos.
I prefer baking this as a round cake rather than the original square shape because I don’t have two square pans and my oven only fits one at a time. Baking it round still yields a generous two-layer cake. I reduced the baking soda slightly to prevent the center from sinking, which can happen with larger batters. The most significant change I made was cutting back the sugar in the frosting and using regular cream instead of evaporated milk—cream is easier to find and gives a lovely texture. The frosting ends up slightly darker in color but maintains a balanced dark-sweet flavor.
The cake itself is sweet enough, so I didn’t want the frosting to overwhelm it. This caramel chocolate frosting is pleasantly sticky and thicker than a standard buttercream, with a pronounced caramel note that complements the chocolate cake beautifully.
Serve the cake at room temperature: the caramel frosting firms up as it cools, so slices taste best after sitting out for a while. If you live in a humid climate, refrigerate the cake for storage, but allow slices to come to room temperature before serving. I also enjoy the cake right after frosting, though waiting makes for neater slices. And honestly, a bit of mess is part of the charm of a great chocolate cake.
This is one of my favorite chocolate cakes—rich, moist, and balanced by a deep caramel-chocolate frosting. I hope you love it as much as I do.
Please read the recipe notes before beginning.
Chocolate Cake with Caramel Chocolate Frosting
Pin Recipe
Ingredients
For the cake
- 1 cup milk (250 ml) + 2 tsps lemon juice (or 1 cup store-bought buttermilk)
- 3/4 cup freshly boiled water (190 ml)
- 1/2 cup cocoa powder (40 g)
- 2 and 1/2 cups all-purpose flour (300 g)
- 1 and 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt (if using unsalted butter)
- 1 cup butter, room temperature (230 g)
- 1 and 1/2 cups caster sugar (285 g)
- 2 eggs, room temperature (see notes)
- 2 tsps vanilla extract
For the frosting
- 1 and 1/2 cups soft brown sugar, light or dark (320 g)
- 1 cup cream at room temperature (250 ml; regular cream works, whipping cream preferred)
- 1/2 cup unsalted butter, room temperature (115 g)
- 1/4 tsp salt, plus more if needed
- 225 g dark chocolate (90% cocoa), finely chopped (see notes)
- 1 tsp vanilla extract
- 1/2 cup icing sugar, sifted very well (60 g)
Instructions
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Preheat the oven to 175°C. Grease a 9-inch round (preferably springform) cake tin well and set aside.
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Combine the milk and lemon juice in a small bowl, stir, and set aside to sour slightly.
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Whisk the hot water and cocoa powder together until dissolved, then set aside to cool slightly.
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Sift the flour, baking soda, baking powder, and salt together and set aside.
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In a mixing bowl, beat the butter and sugar on medium speed until pale and fluffy (2–3 minutes). Add the eggs and vanilla and beat to combine.
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Fold the flour mixture and soured milk into the butter mixture in three additions, starting and ending with the flour. Use a silicone spatula and be gentle; if needed, use a hand mixer on low to smooth lumps. A stand mixer with a paddle attachment can make this easier.
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Pour in the cooled cocoa mixture and mix gently to combine.
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Transfer the batter to the prepared pan, smooth the top, and bake for 1 hour to 1 hour 10 minutes, or until a toothpick shows a few crumbs but no wet batter. Avoid overbaking to keep the cake moist.
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Cool completely before frosting. Chilling for 30 minutes makes the cake easier to slice in half cleanly.
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To make the frosting: In a saucepan, combine the brown sugar, half the cream, half the butter, and the salt. Heat on low, stirring until the mixture darkens, thickens slightly, and small bubbles form. Continue until larger bubbles appear and the mixture is darker and syrupy.
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Remove from heat and stir in the remaining cream and butter to cool it down. Let the mixture rest until warm but not hot. Melt the chopped chocolate separately, ensuring it is also warm but not hot.
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Stir the melted chocolate and vanilla into the caramel, then sift and gently fold in the icing sugar. The frosting has a high fat content and can look slightly oily if overworked, so mix gently.
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Let the frosting rest at room temperature for about 20 minutes to thicken. Refrigerate, stirring occasionally, for another 20–30 minutes until thick but still spreadable. Adding more icing sugar will thicken it faster but will increase the sweetness.
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Slice the cake horizontally into two layers with a long serrated knife. Spread half the frosting on the bottom layer, place the top layer back on, then frost the top and sides with the remaining frosting. Chill for 20 minutes for neater slices, or serve immediately.
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Store the cake in the fridge for up to a week or freeze for longer. Serve slices at room temperature, as chilling firms both the butter cake and the caramel frosting.
Notes
*This frosting pairs well with a very dark chocolate because the caramel adds sweetness. If you use a less-bitter chocolate, the frosting will taste sweeter—75%–90% cocoa is a good range.
*If you need an eggless cake, the same frosting works well with an eggless chocolate layer cake.
*Recipe adapted from The Perfect Cake via Hummingbird High.
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