Chocolate Cake with Carmel Icing Recipe: Moist Fudgy Cake with Homemade Frosting

The first time my Aunt Irene served this chocolate caramel cake at a family gathering, the entire room fell silent except for the gentle scraping of forks against plates. That’s the power of perfectly moist chocolate cake crowned with silky, buttery caramel frosting. What started as her internet discovery has become our family’s most requested dessert for every birthday, holiday, and celebration that needs a touch of pure indulgence.

This isn’t just any chocolate cake—it’s the kind that stays incredibly moist for days while the homemade caramel frosting provides that perfect balance of sweet and salty that makes each bite irresistible. The combination creates dessert magic that transforms ordinary moments into memorable ones.

Chocolate caramel cake slices on plates.

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What Makes This Chocolate and Caramel Cake So Good?

The secret to this cake’s incredible moisture lies in the combination of shortening and milk, which creates a tender crumb that stays soft for days. The addition of cream of tartar provides subtle acidity that enhances the chocolate flavor while helping create the perfect texture. The homemade caramel frosting uses the traditional brown sugar and butter method, creating a rich, creamy topping that hardens slightly as it cools for easy slicing.

Why You Should Try This Caramel and Chocolate Cake Recipe

This is a tried-and-true family chocolate cake recipe, so you can’t go wrong. It’s a ridiculously fudgy, super moist chocolate cake that’s decadent! Once you make this moist chocolate cake with creamy caramel frosting, it will surely become your family’s favorite dessert.

This caramel chocolate cake recipe is handy for birthdays, holidays, and the odd middle-of-the-week pick-me-up.

Ingredients List

Chocolate Cake Ingredients

  • All-purpose flour – Provides structure and tender crumb without making the cake heavy or dense
  • Granulated sugar – Sweetens the cake and helps create a moist texture through moisture retention
  • Cocoa powder – Delivers rich chocolate flavor and deep color throughout the cake
  • Baking soda – Creates lift and light texture while enhancing chocolate flavor
  • Cream of tartar – Adds subtle acidity that brightens chocolate and improves cake texture
  • Vegetable shortening – Creates incredibly moist texture that stays fresh for days
  • Whole milk – Adds richness and helps create smooth batter consistency
  • Large eggs – Provide structure richness, and help bind all ingredients together
  • Vanilla extract – Enhances chocolate flavor and adds aromatic sweetness
  • Salt – Balances sweetness and intensifies chocolate flavor naturally

Caramel Frosting Ingredients

  • Butter – Creates rich, creamy base for traditional caramel frosting
  • Brown sugar – Provides caramel flavor and sweetness with molasses depth
  • Salt – Enhances caramel flavor and balances sweetness perfectly
  • Powdered sugar – Thickens frosting to proper spreading consistency
  • Whole Milk – Helps achieve smooth, creamy texture for easy spreading
Chocolate caramel cake ingredients.

How to Make Chocolate Cake With Caramel Frosting

This chocolate and caramel cake could not be simpler to put together. Here’s how to go about it:

To bake the chocolate cake:

  1. Place the flour, sugar, cocoa, baking soda, cream of tartar, and salt in a large mixing bowl.
  2. Use a whisk to combine the dry ingredients.
  3. Add the shortening and whole milk.
  4. Use an electric mixer to beat the cake batter until smooth.
Collage of steps for making a chocolate cake from scratch.
  1. Add the eggs, milk, and vanilla.
  2. Beat to combine until you have a smooth batter.
  3. Pour the batter into a 13 x 9-inch baking dish.
  4. Bake at 350°F for 30 to 40 minutes.
Collage of final steps for making and baking a chocolate cake.

To make the frosting:

  1. Stir the brown sugar and salt into the melted butter. 
  2. Bring to a boil for 2 minutes, stirring constantly. 
  3. Remove from the heat and add the milk.
  4. Stir the milk into the butter-brown sugar mixture.
Collage of steps for making caramel frosting.
  1. Bring to a full boil again. Set aside and cool. 
  2. Add the powdered sugar to the pan.
  3. Stir until smooth enough to spread.
  4. Use an offset spatula to spread the frosting over the top of the cake.
Collage of final steps for making caramel frosting and putting it on a chocolate cake.

Recipe Tips

  • For best results, ensure your ingredients are at room temperature before you begin.
  • When measuring your flour, do not pack it in the measuring cup. Packed flour will give you a denser and dryer cake. Fluff a little of the flour in the bag and then spoon it into the measuring cup. Level it off with a straight edge.
  • Use parchment paper to line the pan, making an overhang on the two long sides so you can easily lift the whole cake out. This makes for a much prettier presentation than serving the cake from the pan. It also ensures that the cake does not stick to the pan’s bottom.
  • If you want a layer cake or round cakes, you can bake this cake in two 9-inch round cake pans. Baking time may vary so check the cake after 25 minutes.

Recipe Variations

This salted caramel chocolate cake recipe can be varied. Here are some ideas:

  • Add coffee: Replace the 1/3 cup milk with 1/3 cup coffee. You won’t taste the coffee, but the chocolate flavor will deepen even more. This also works with a stout beer like Guinness.
  • Add toffee bits: Sprinkle on top to provide a little crunch – it will also make your chocolate cake look prettier.
  • Add chocolate chips: Sprinkle mini chocolate chips on top to add another source of chocolate – after all, you can never overdo chocolate, right?
  • Add nuts to the cake or frosting: Pecans or walnuts work really well.
  • Add coconut to the cake: Gives you a chocolate coconut cake.
  • Add more caramel: After sling your chocolate cake with caramel frosting, drizzle on some extra caramel sauce.
  • Add more salt: Sprinkly flaky sea salt on top.
A slice of chocolate caramel cake on a white plate.

How to Serve Your Chocolate and Caramel Cake

A slice of this chocolate cake is perfect to enjoy with your coffee or tea. Here are a couple of other good ideas:

Storage & Reheating Instructions

  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator before serving.
  • Room Temperature Storage: Store covered at room temperature for 4-5 days. The cake will remain moist, and the frosting will stay perfectly textured.
  • Serving Method: Serve at room temperature for the best flavor and texture. Never refrigerate as this hardens the caramel frosting.
Chocolate caramel cake slice held over the cake.

More Chocolate Cake Recipes

Favorite Chocolate Desserts

Check out my easy cake recipes and the best dessert recipes on CopyKat!

The recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family 🙂

Chocolate caramel cake slices on plates.

Homemade Chocolate Cake with Caramel Frosting

Rich, moist chocolate cake topped with creamy homemade caramel frosting. This family favorite dessert is perfect for birthdays and special occasions.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cakes, Chocolate cake, Scratch baking
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 24
Calories: 272kcal

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1 cup whole milk divided use
  • 2 eggs
  • 1 teaspoon vanilla extract

Caramel Frosting

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 3 cups powdered sugar

Instructions

Cake

  • Preheat the oven to 350°F.
  • Sift the flour, sugar, cocoa, baking soda, cream of tartar, and salt into a mixing bowl.
  • Add the shortening and 2/3 cup whole milk to the sifted mixture and beat until smooth.
  • Add the eggs, 1/3 cup whole milk, and vanilla and beat until mixed.
  • Pour the batter into a 9×13-inch baking dish and bake for 30 to 40 minutes.

Caramel Frosting

  • Combine the butter, brown sugar, and salt in a small saucepan over medium heat and stir until the butter has melted. Raise the heat and bring the mixture to a hard boil for 2 minutes, stirring constantly.
  • Remove the saucepan from the heat and add the milk, stirring vigorously.
  • Return the saucepan to the heat and bring to a full boil again. Set aside to cool until lukewarm.
  • Add the powdered sugar and stir until smooth.
  • When the cake has cooled, frost it with the caramel frosting.

Notes

 This recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She found this site on the internet! And yes, she is family, she is a family member of mine. 

Nutrition

Calories: 272kcal | Carbohydrates: 44g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 238mg | Potassium: 76mg | Fiber: 0g | Sugar: 36g | Vitamin A: 160IU | Calcium: 30mg | Iron: 0.8mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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