Chocolate caramel cake

Chocolate caramel cake

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(27 ratings)

Prep: 20 mins Cook: 30 mins


Serves 12
This rich cake makes an impressive centrepiece for any summer tea party

Nutrition and extra info

  • Sponge is freezable

Nutrition: per serving

  • kcal597
  • fat43g
  • saturates25g
  • carbs51g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.74g
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  • 300g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g light muscovado sugar
  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g cocoa powder
  • 225g plain flour
  • 225ml soured cream



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 300ml pot double cream
  • 5 tbsp dulce de leche or caramel sauce
  • 25g caramel flavoured chocolate, finely chopped (we used Lindt)


  1. Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.

  2. Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.

  3. When you’re ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

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Comments (37)

midshipman's picture

my 7 and 5 year old boys made it with my gf - not only did they love helping but it tasted absolutely gorgeous. light sponge and delicious filling. im going to make it to accompany a christmas day cup of tea

toxiccharlie's picture

it is so nice

toxiccharlie's picture

it is so nice

saralou75's picture

I made this cake as a special treat for the family and it went down very wel!!!! Really lovely texture sponge, and the caramel and cream really made it, cant wait to make another

emmacohen's picture

Sorry that you are having problems mymeals and pynner. This cake is rather rich and indulgent so it will look quite dense. If both your cakes are 1inch high I would have thought that is about right - piled on top of each other that will look quite impressive.

Pynner's picture

I need help as well, having same problem as mymeals. I baked this cake this morning and I have started again this afternoon.This time have used 2 rounded tsp baking powder and I have put all the cake mix into one cake tin - now have my fingers crossed, It has risen but I can't tell how dense it will be yet. I am wondering if it is because mymeals and I may have both used a bamix/hand blender rather than a food mixer or traditional fork,spoon etc please let me know what you used.

scarleteden's picture

Help please! Not sure what I'm doing wrong, have just made this today for 2nd time as first time the cakes didnt rise. Followed everything to the letter and the same thing has happended again. The cakes are only about 1 inch high and quite a heavy dense texture - should they not be deeper and lighter? Any tips would be greatly appreciated - its not cheap to keep getting it wrong!

jemmab's picture

Made this for a family Sunday tea, everyone loved it. Especially the caramel.

However I found that the lid of the cake kept sliding off the cream, so make sure you really whip the cream and just be careful if transporting!

clairewhite9's picture

Yum! I made this for my lil sis's 11 th birthday it went down a treat even with the older chefs of the family! Unfortuneately i turned the cake out of it's tin to early and it broke but i glued it all together and put it in the fridge over night and you never would have guessed!

fforde's picture

lovely i have made it today for my daughters 7th birthday;only used half the volume of cream (elmlea to further skinnify) and replaced topping with melted chocolate; used reduced fat soured cream and utterly butterly which has lower sat fats and omega fats it wasn't quite a diet breaker!...

viktory's picture

Didn't like this at all - the cake was dry and bitter. I have no luck with chocolate cake

leonieg's picture

Absolutely gorgeous! Made for boyfriends birthday party – went down really well. Used shop bought toffee sauce & used food processor throughout but worked just as well – light fluffy & decadent!

kbywaters's picture

Made this cake, went down a treat! Lovely textured sponge, dense and moist. Mixing the caramel in with the cream is a fantastic idea and I will remember that in future. Am making another tomorrow!

emma_lewis18's picture

Yum chocolate and caramel, my favourite flavours!

luvnosh's picture

made this fab cake for a birtday party. it was absolutely gorgeous
and many remarks were made as to how yummy it was. cant wait for another chance to make it again. luvnosh

amandajanewells's picture

Brilliant recipe, very easy to make and even more enjoyable to eat.... I made it for my friends engagement pary and it went down a real treat!!!!

vivienspiteri's picture

Looks like a lovely diet disaster !


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