Chocolate Caramel Cake (Sweetened Condensed Milk Frosting)

The best chocolate caramel cake made with my favorite chocolate cake recipe, homemade salted caramel sauce and a chocolate sweetened condensed milk frosting!

chocolate caramel cake

Ok, serious question here: have you ever dreamed of a chocolate cake with seeping salted caramel sauce?! I have…and I wish I could say I was joking, lol. I’ve been wanting to make a cake like this for quite some time and I finally did it. This chocolate caramel cake has made all my dreams come true! 

What’s in the chocolate caramel cake?

For the crumb, I used my favorite chocolate cake recipe which I shared with you last week. I partnered with Eagle Brand to make the BEST chocolate frosting using their sweetened condensed milk and I used my basic homemade salted caramel sauce recipe for the filling. 

chocolate caramel cake

How to make the best chocolate cake

This is my absolute favorite chocolate cake recipe. It makes the perfect three layer 6 inch chocolate cake and is so simple to make! Make sure to check out the post for detailed shots of every step and what other size cake pans you can make the cake in. 

This cake uses the basic creaming method, where butter and sugar get whipped, then oil gets added followed by eggs and sour cream. Dry ingredients and milk alternate getting added at the end and voila! 

How to make homemade salted caramel sauce

Caramel sauce can be intimidating to make but not to worry at all, because I have detailed shots of every step for that too in my homemade salted caramel sauce post as well. Make sure to follow the steps precisely and it’ll turn out perfect! 

Can I use store bought caramel sauce?

The short answer is yes…however, I cannot vouch for any store bought caramel sauce, lol. Homemade caramel sauce is just something I would never compromise on and I haven’t tried any that are anything close to homemade caramel. 

If you’re feeling adventurous, you can also give dulce de leche a try. In my chocolate chip dulce de leche sticky buns, you can see how I poured the Eagle Brand Sweetened Condensed Milk into a 9 inch pan and baked it into a creamy dulce de leche filling! 

How to make chocolate sweetened condensed milk frosting

Finally onto the best part! Like I mentioned before, I partnered with Eagle Brand to make this frosting using their Sweetened Condensed Milk and it really makes for an AMAZING frosting. It’s super silky and the perfect balance of chocolate flavor and creamy sweetness! 

(I also make a similar frosting using their sweetened condensed milk in my new cookbook, Frosted because it’s that good!!) The key to the frosting is to make sure to whip the butter sufficiently before adding in the sweetened condensed milk. Then when you add it in, add it in SLOWLY, scraping the bottom and sides of the bowl as needed. 

Assembling the chocolate caramel cake

I think we can all agree that we eat with our eyes first and you’re probably dying over that dripping caramel sauce. Amiright?! Here are the basic steps to follow to make sure your cake looks this good! 

I make the salted caramel sauce first because it takes the longest to cool. Make sure to allow it to cool completely to room temperature. You can also refrigerate it for a little if you’re worried it’s too thin. 

Then allow the cakes to cool in the cake pans for just a few minutes before inverting them onto a tea towel or cooling rack to cool completely. 

Once the cake and the caramel are no longer warm, make the frosting. Use a piping bag to create a border onto the cake, this will act as a barrier to prevent the caramel from oozing out. Then fill the center with a generous layer of caramel sauce and use the piping bag to pipe another layer of frosting on top of the caramel. With an offset spatula, smooth out the ridges in the frosting and then refrigerate the cake for 15-20 minutes before setting the next cake layer on top. 

If you skip the refrigeration time you risk the frosting and caramel squishing out between the cake and the cake may tip over once it’s finished. Repeat that for the second layer and then refrigerate the cake for another 30 minutes once it’s all assembled. 

After the cake has set in the fridge, finish frosting the outside and then drizzle some extra caramel sauce on top of the cake. 

chocolate caramel cake

How to get the oozing caramel sauce

If you refrigerate it longer than I did, the cake, caramel and frosting will become more firm the colder they get. I chose to photograph it fresh before they got any colder and as I was photographing, the caramel was warming up and began to ooze out where I cut the slices. 

My room temperature was about 70F so I worked very quickly to get these shots before the cake risked toppling over. I would say it was starting to become unstable at room temperature after about 20-30 minutes. If you refrigerate it beforehand and don’t slice it fresh, the cake should be fine for much longer than that! 

chocolate caramel cake

How to store chocolate caramel cake

What can be made advance

If this is too much to make in one day, you can make the caramel sauce in advance (2-3 weeks) and refrigerate it in an airtight container. Allow it to warm up at room temperature for at least an hour before assembling the cake.

You can also make the cake ahead of time. I prefer not to do more than one day in advance but if you need to, you can make it even a week early, wrap them each in plastic wrap individually and then place them into a freezer bag and freeze them. 

I would not suggest making the frosting in advance because it’s quick to make and would require the same amount of time to re-whip before using anyway.

How to store the assembled cake

If the cake is not sliced yet, store it in the refrigerator as it is. If it’s sliced, cover any open areas with plastic wrap and place any cut slices in an airtight container. Store in the refrigerator for up to a week.

To freeze, slice the cake and either wrap each slice in plastic wrap or place them really tightly next to each other in an airtight container and then in a freezer bag to prevent freezer burn. Make sure to let all the air out of the freezer bag before closing it. 

chocolate caramel cake

Well, if you made it this far, thanks so much for reading and I really hope you guys enjoy this chocolate caramel cake as much as I did! Also make sure to share it with me @baranbakery and @eaglebrandmilk on instagram if you make it. If you have any questions leave them down below and as always, have a blessed day and happy baking!

Love, B

Yield: 6 inch cake

Chocolate Caramel Cake

chocolate caramel cake

The best chocolate cake frosted with chocolate frosting and filled with a salted caramel sauce!

Prep Time 45 minutes
Cook Time 40 minutes
Additional Time 3 hours
Total Time 4 hours 25 minutes

Ingredients

Chocolate cake

  • 1 3/4 cups (210g) all-purpose flour, spooned and leveled
  • 3/4 cup (60g) cocoa powder, spooned and leveled
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (118mL) canola oil
  • 1 1/2 cup (300g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (170g) sour cream
  • 3/4 cup (180mL) milk, room temperature

Salted Caramel Sauce

  • 1 cup (200g) granulated sugar
  • 1/4 cup (59mL) water
  • 1/2 cup (118mL) heavy cream
  • 1/4 cup (56g) unsalted butter softened
  • 1/2 tsp salt

Chocolate Sweetened Condensed Milk Frosting

  • 1 1/2 cup butter
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract

Instructions

Begin by making the Salted Caramel Sauce and set it aside to cool.

Make the 6 inch chocolate cake recipe and allow them to cool completely before frosting.

To make the frosting, use the stand mixer and whisk attachment at full speed to whip the butter for 10 minutes, until pale and fluffy. Scrape the bottom and sides of the bowl every few minutes.

Lower the speed to medium and slowly pour in the Eagle Brand Sweetened Condensed Milk, scraping the bottom and sides of the bowl as needed. Add the cocoa powder and vanilla and beat until they're well combined.

Place the frosting in a piping bag fit with a round tip. Pipe a boarder of icing on the edge of the first layer of cake, fill the border in with a layer of cooled caramel sauce and then pipe another layer of frosting on top of the caramel.

Refrigerate the cake for 15 minutes and repeat with the second layer. Then refrigerate the cake for another 15 minutes, place the last layer of cake on top and refrigerate the cake for 30 minutes.

Use the rest of the frosting to frost the outside of the cake. Drizzle extra caramel on top.

Serve immediately or store in the refrigerator.

Nutrition Information:

Yield:

10 Slices

Serving Size:

1

Amount Per Serving: Calories: 406Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 136mgSodium: 484mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 6g

Nutrition information may not be fully accurate.

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This post was sponsored by Eagle Brand, all thoughts and opinions are 100% my own. Thank you so supporting the brands that support Baran Bakery!

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2 Comments

  1. Can i use 2-9inch cake pans? Looks wonderful, and I can tolerate cocoa powder as opposed to other forms of chocolate that other recipes have

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