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

    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)

ecollins's picture

Nice cake flavour wise and easy to make. I found the cake itself a bit on the heavy side though. There is a similar sponge for a birthday cake on BBC Good Food too which is make with Natural Yoghurt and for some reason it makes a much nicer lighter sponge.

codeswitcher18's picture

I made this for a colleague's 30th birthday and it disappeared within one cake session! The sponges are a little denser than I am used to making for normal chocolate cake, but that makes it more like chocolate fudge cake consistency - and it's delicious!!!
Make sure you don't do what I first did, and grease 20cm cake tins - I had wondered why I had so much mixture, when I noticed it's 23cm instead...d'oh!
And I crumbled a Ripple bar all over the top, too - heavenly.

Kerry Vidler's picture

I made this cake for our "Afternoon Tea" themed meeting at the Clandestine Cake Club... Once I had finished making it, it looked delicious and on route in the car it toppled over and the cream on top got stuck to the top of my lid etc and when I got it out it was broken and didn't look appetising at all... It was a real hit and everyone loved it, at the end of the meeting I went to save a piece for my husband and it had all gone!
It was a really nice, rich cake and it was a shame that I had the accident with it.

Carolbunn's picture

Choclate carimal cake is one of my favorite and I tried this similar recipe that is mentioned above, for my family they were quite impressive.

ceciliafranlund's picture

uugh! I did not like this recipe! I was supposed to bake this cake for my mother-in-law's birthday, Beeing a perfectionist I followed the recipe and measured everything accordingly to the recipe. I baked it for 30 minutes at set temperature and it was no where near done! It took 60 minutes for it to set and it was horribly dry and crumbly.
Me thinking it beeing something wrong with my oven threw away the cake and tried again. Same thing happened and instead of almost burning it I cooked for 38 minutes. It came out incredibly sticky and underdone, flat and sour tasting. I served it anyway. Looked like a five year old baked it and tasted really weird...

joyviles's picture

Can you bake this cake the day before and store it in the fridge, wrapped up?

miriams132's picture

This cake was a hit with all my uni buddies. The cake was rich and moist, simply AMAZING! It is an expensive recipe but perfect for special occasions. Thanks heaps, will be making this again :)

antoniacarroll's picture

Amazing cake - light and fluffy but also really chocolatey. I didn't have sour cream, so I substitute it with yoghurt with a teaspoon of bicarb mixed into it - felt a bit like a science experiment, as the yoghurt all frothed up, but perhaps that's what helped the cake rise and make it less rich? Will definitely make again with yoghurt. I also ran out of cocoa and had to use half cocoa half hot chocolate powder (about 50% cocoa content), but I don't think this added/detracted too much difference to the overall outcome. Oh and I also used half white sugar, half dark brown muscovado.

mscupcake's picture

Kyra - did you not think the cake was rich enough?? I don't follow your topping - you added double cream AND some other cream? AND additional chocolate? As well as extra chocolate in the cake? Blimey! lol

kyrawippich's picture

Hahaha, yeah, it was crazily rich! I served it with insulin-injections ;) next time (tonight), i will use only 100ml of double cream and 200ml of normal cream. I'll still add the chocolate chunks, though... My guests loved it!

kyrawippich's picture

The flavour of the cake is awesome! But bloody hell!! It's rich as...!! The second time I made it, I used only 2/3 of the recipe (200g butter, 200g sugar, 2 eggs,...) and used a 26cm wide round tin.
I added 100g of chocolate chunks to the batter and baked it for 35min.
For the topping I used 250g double cream, 200ml cream and 120g of different chocolates (caramel-chocolate, white chocolate, black chocolate) and chopped and added it with 2 spoons of caramel sauce.
All this, I put on top of the cake... I decorated it as above with some more chocolate and added some more caramel sauce.
I called my cake "Choco-Caramel-Cream-Bomb"! :)

eleanormayo's picture

This is a great cake, always goes down a storm.....

mscupcake's picture

Ohh this is gorgeous! My tins are a bit small so the cakes are very thick - I cooked some separately (shame ... was my taster ;) ) but it has risen nicely and is lighter than I expected following some of the comments here. I had to translate to oz so maybe I used a bit less cocoa than some cooks.

Anyway, it's on my list of favs now!

lisahudson's picture

I made this cake for a bbq, everyone loved it, I was also asked to forward the recipie on, it went down really well! I also found that the sponge needed much longer in the oven than the time stated. Will definately make this one again!

brummykp's picture

I cooked this as an Easter treat for my other half who'd given up chocolate - he loved it, and my mom helped herself to two slices despite claiming she doesn't like chocolate cake! The sponge is very easy to make, but I did have to cook it for much longer than stated. Will definitely make again!

bluemuma1's picture

this cake is amazing!! very dense but moist definately a treat and looks fab xx

sheepmugs's picture

This is a nice cake but the sponge is very dense, almost like a brownie consistency and not exactly what I was expecting. Very big and filling too!!

staceydelahaye's picture

Made this for my friends baby shower. It was a massive hit, abasolutely gorgeous although quite filling, so you don't need much!

samjlynch's picture

Went down amazingly well with my guests last night... So much so I had to put a couple of slices aside so that i could get a taste before it all went! I agree... Diet disaster... But you've got to let yourself have some luxuries on a diet or else you'll never stick to it :-)

bananaman17's picture

Can't deny it, this was a massive success for a summer evening dinner party. However, I had a bit of trouble getting the "sponge" cakes right. I had to put them back in the oven for a bit more than recommended.

I didn't have any shop-bought caramel, so I mad my own butterscotch (by heating a cup of sugar with half a cup of water and adding cream when caramel turns amber).

And I used cream cheese mixed with icing sugar for the cream filling.

It went down a treat.


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