Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar 3/4 cup (120 ml) vegetable oil, divided 2 large eggs, beaten 1 cup (240 ml) milk 1 teaspoon vanilla extract 8 ounces (225 g) bittersweet chocolate, chopped Directions: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder and salt. In another bowl, whisk together sugar and 3/4 cup oil. Add eggs and milk; mix well. Stir in vanilla extract. Mix in chocolate until well blended. Pour batter into prepared pan; bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Vanilla Caramel Chocolate Cake
Moist layers of vanilla, caramel, and chocolate cake come together in the most luscious dessert! This triple layer cake is perfect for birthdays and holidays, or as a dinner party showstopper! Looking for more birthday cake ideas? Why not also try my Funfetti Cake and my Chocolate Chip Cookie Cake.
How to Make Chocolate Caramel Ombre Cake
Mix the ingredients for your 3 cake batters (chocolate, vanilla and caramel) and place into 3 cake pans. Bake the cake layers for 30 mins. In a stand mixer, beat together your frosting ingredients. Using a cake stand, place your cake layers on top of one another. Using a piping bag with nozzle, frost around the edges of the cake. Drizzle with melted chocolate and and caramel sauce. Serve and enjoy!
Stylish and delicious, this layered cake is a next level dessert that comes together easily. There is nothing more joyfully delicious than taking a forkful of moist caramel, vanilla and chocolate layers – all wrapped up in a gorgeous vanilla frosting. This chocolate caramel ombre cake is packed with flavor! Three rich and decadent layers of cake, loaded with ganache and topped with melted caramel – it doesn’t get much better than this!
I drizzled chocolate ganache and caramel sauce on top of the cake in a lattice pattern. You can flavor the frosting with either chocolate ganache or caramel sauce! Simply add the remaining ganache or caramel sauce to the frosting and mix until combined. You could also divide the frosting into 3 bowls and add a bit of ganache to one bowl and a bit of caramel sauce to another bowl. You could then pipe the frosting in an ombre pattern, starting with the chocolate on the bottom, then the caramel, then the plain vanilla. Use an offset spatula to gently blend the ombre pattern.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
