Caramel Cake with Chocolate and Salted Caramel Sauce

Caramel Cake with Chocolate and Salted Caramel Sauce


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If you want to go the extra mile for a special dessert, bake this caramel cake. We even included a delicious creamy topping - chocolate and salted caramel sauce. Yum!

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Serving Size / Yield

8 servings


  • Caramel Cake:
  • 2 C. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 3/4 C. vegetable oil
  • 3 large eggs
  • 1 1/2 C. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • Chocolate and Salted Caramel Sauce:
  • Salted caramel sauce:
  • 1/4 C. corn syrup
  • 1/2 C. white sugar
  • 1/2 C. heavy cream
  • 2 Tbs. butter, salted
  • 1/2 tsp. vanilla
  • 1/2 C. semi-sweet chocolate chips

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Preheat your oven to 350 degrees F. Sift flour, baking soda, cinnamon and salt in a small bowl. Set aside. In a large bowl, use an electric mixer at medium speed to beat oil, eggs, sugar and vanilla. Stir in flour mixture. Pour batter on greased 13-by-9-inch baking pan. Bake for 50 to 55 minutes. Remove from oven and let it cool on wire rack.

For caramel sauce, in large saucepan, mix sugar and corn syrup. Wait until it turns a yellow-brown while shaking pan gently. Remove sugar mixture from heat and whisk microwaved in cream while stirring. Return to heat. Add butter, vanilla and chocolate chips. Bring to a boil and heat to 250 degrees F. Let it sit for 5 minutes and then spread over cake. 

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