Chocolate Cake with Caramel Butter Frosting


Prep Time: 25 minutes
Bake Time: 55–65 minutes
Cooling Time: 4 hours
Total Time: About 5½ hours
Servings: 12–16
Category: Dessert

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Notes After Making

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Chocolate Bundt Cake

  • 1¾ cups (219g) all-purpose flour
  • ¾ cup (62g) unsweetened natural cocoa powder
  • 1¾ cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder, optional
  • ½ cup (120mL) canola or vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream, room temperature
  • ¼ cup (60mL) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • ⅓ cup (80mL) hot coffee or hot water

Mary’s Caramel Butter Frosting

  • ¾ cup (170g) butter
  • 1½ cups (300g) brown sugar
  • 6 tablespoons whole milk or half-and-half
  • 1½ teaspoons vanilla extract
  • 4½ cups (540g) confectioners’ sugar, sifted
  • Pinch of salt

Optional Garnish

  • Chopped toasted pecans or walnuts
  • Flaky sea salt
  • Chocolate curls or shaved chocolate

Instructions

Prepare the Cake

  1. Preheat the oven to 350°F. Thoroughly grease and flour a 12-cup Bundt pan.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder, if using.
  3. In another bowl, whisk together the oil, eggs, sour cream, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Add the hot coffee or hot water and whisk until the batter is smooth and fully combined.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached.
  7. Cool the cake in the pan for 2 hours.
  8. Carefully invert the cake onto a wire rack or serving plate. Cool completely, then refrigerate for 2 hours before frosting.

Prepare the Caramel Butter Frosting

  1. Melt the butter in a saucepan over medium heat.
  2. Add the brown sugar and milk, bring the mixture to a gentle boil. Stir constantly for about 1 minute, or until slightly thickened.
  3. Remove from the heat and pour the mixture into the bowl of a stand mixer. Allow it to cool slightly.
  4. Using the mixer on low speed, gradually beat in the confectioners’ sugar.
  5. Increase the speed to medium and beat until the frosting is smooth, scraping down the sides of the bowl as necessary.
  6. Spread the frosting over the cake while it is still warm, allowing it to drip naturally down the sides.
  7. If desired, sprinkle with toasted pecans, walnuts, flaky sea salt, or chocolate curls before the frosting sets.
  8. Allow the frosting to cool completely before slicing.

Jessica’s Notes

Best Served With

  • Serve at room temperature for the best cake texture and a softer caramel frosting.
  • Vanilla ice cream makes a particularly good accompaniment to the rich chocolate and caramel flavors.
  • Fresh berries provide a bright contrast to the richness of the cake.

Prep Ahead

  • Bake the cake one day ahead and refrigerate before frosting.
  • The caramel frosting is best made just before pouring over the cake.
  • The unfrosted cake can be wrapped tightly and kept at room temperature overnight.

Storage

  • Cover tightly and refrigerate for up to 5 days.
  • Bring slices to room temperature for 20–30 minutes before serving for the best texture.

Freezer-Friendly

  • Freeze the unfrosted cake, tightly wrapped, for up to 3 months.
  • Thaw overnight in the refrigerator and frost before serving.
  • Leftover caramel frosting freezes well for up to 3 months. Cool completely and store in an airtight container.
  • Thaw the frosting overnight in the refrigerator, then rewarm gently over low heat or in the microwave, stirring frequently.
  • If needed, whisk in 1–2 teaspoons of evaporated milk or whole milk to restore a smooth, pourable consistency.
  • Extra caramel frosting is delicious drizzled over brownies, cinnamon rolls, pound cake, apple cake, or banana bread, spooned over vanilla ice cream, or served as a dip for graham crackers and fresh apple slices.

Variations

  • Sprinkle toasted pecans or walnuts over the caramel frosting.
  • Use dark brown sugar instead of light brown sugar for a richer caramel flavor.
  • Finish with a light sprinkle of flaky sea salt for a salted caramel twist.
  • Add 1 teaspoon cinnamon to the batter for a subtle warm spice.
  • Add mini chocolate chips to the batter for extra chocolate flavor.

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