Martha Stewart Caramel Chocolate Cake

This Martha Stewart caramel chocolate cake is a rich and decadent recipe, which is made with dark cocoa and homemade salted caramel. It’s the ultimate comfort food recipe, ready in about 3 hours.

Martha Stewart Caramel Chocolate Cake Ingredients

For the Cake:

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 ½ cups unsweetened Dutch-process cocoa powder
• 1 tablepoon baking soda
• 1 ½ teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 ½ cups low-fat buttermilk
• ½ cup plus 2 tablespoons safflower oil
• 2 teaspoons pure vanilla extract

For the Caramel:

• 4 cups granulated sugar
• ¼ cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the Frosting:

• ¼ cup plus 2 tablespoons Dutch-process cocoa powder
• 2 sticks unsalted butter, room temperature
• ½ cup confectioners’ sugar
• Coarse salt
• 1 pound semisweet chocolate, chopped, melted, and cooled
• Garnish: flaked sea salt, such as Maldon

How To Make Martha Stewart Caramel Chocolate Cake

1. Prep the oven and pans: Preheat the oven to 350°F. Butter three 9-inch cake pans and dust with flour, tapping out the excess.
2. Combine the dry ingredients: Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder, and 1½ teaspoons coarse salt into a mixing bowl. Mix on low until just combined.
3. Add wet ingredients: Increase speed to medium and add the eggs, buttermilk, 1½ cups warm water, oil, and vanilla. Beat until the batter is smooth, about 3 minutes.
4. Bake the cakes: Divide the batter evenly among the pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cakes: Cool in the pans on a wire rack for 15 minutes, then turn out the cakes and allow them to cool completely.
6. Cook the caramel: In a saucepan, combine granulated sugar, corn syrup, and ¼ cup water. Cook over high heat without stirring until dark amber, about 14 minutes.
7. Finish the caramel: Remove from heat and carefully whisk in the cream. Return to heat and cook until a thermometer reaches 238°F, about 2 minutes. Transfer to a bowl, stir in 1 teaspoon coarse salt, and let cool 15 minutes. Add the butter 1 tablespoon at a time, and cool fully.
8. Make the frosting base: Whisk together cocoa powder and ¼ cup plus 2 tablespoons warm water until dissolved.
9. Whip the frosting: Beat butter, confectioners’ sugar, and a pinch of salt until fluffy. Gradually add melted, cooled chocolate, then the cocoa mixture. Let stand 30 minutes before using.
10. Trim and layer the cakes: Level the cake tops with a serrated knife and cut each cake horizontally in half to make 6 layers.
11. Assemble the cake: Place one layer on a serving platter and spread ¾ cup caramel over it. Repeat with remaining layers, leaving the top bare. Refrigerate 1 hour until set.
12. Frost the cake: Spread frosting over the top and sides in loose swirls. Finish with a sprinkle of flaky sea salt.

Recipe Tips

• How to prevent caramel from crystallizing: Avoid stirring while the sugar mixture cooks; agitation encourages crystallization.
• How to know when caramel is ready: Use a candy thermometer and pull it from heat at exactly 238°F for a spreadable texture.
• How to get smooth cake layers: Chill the cakes before slicing horizontally—cold layers cut more cleanly.
• How to keep frosting from melting: Make sure the caramel-filled cake is fully chilled before adding frosting.
• Can I make this cake ahead of time? Yes—bake the layers up to 2 days ahead and refrigerate tightly wrapped.

What To Serve With Caramel Chocolate Cake

For a rich dessert like this, simple pairings work best. Here are a few ideas:

• Fresh berries
• Vanilla or espresso ice cream
• A drizzle of warm caramel or chocolate sauce
• Strong coffee or an espresso shot

How To Store Caramel Chocolate Cake

Refrigerate: Store the fully assembled cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature 20–30 minutes before serving.

Freeze: Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic, then foil. Thaw overnight in the refrigerator before assembling.

Chocolate Cake Nutrition Facts

Per slice, based on 12 servings (estimated):

• Calories: ~720
• Fat: ~38g
• Carbohydrates: ~90g
• Protein: ~7g
• Sugar: ~70g
• Fiber: ~5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought caramel instead of homemade?
Yes, but the texture will be softer. Choose a thick, high-quality caramel.

Why is my caramel too runny?
It likely didn’t reach 238°F. Reheating and cooking slightly longer can help.

How do I keep my cake layers from crumbling?
Chill the cakes before trimming or slicing.

Can I use regular cocoa instead of Dutch-process?
Dutch-process gives a deeper flavor, but natural cocoa can be used with a slightly lighter taste.

How do I fix frosting that’s too soft?
Chill it for 10–15 minutes and beat again until firm.

Try More Recipes:

• Martha Stewart Caramel Cake
• Martha Stewart Caramel Apple Cake
• Martha Stewart Cannoli Cake