Chocolate caramel cake

Chocolate caramel cake

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(29 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 a dairy product made from separating whole milk or cream into fat and…

  • 300g light muscovado sugar
  • 3 large eggs



    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)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  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, questions and tips

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13th Mar, 2017
Made this as a birthday cake and the texture is much more like a brownie then a sponge cake, also not much cream to frost the cakes with following these measurements, I would double up personally... or maybe bake in a smaller tin to give a deeper sponge.
6th Sep, 2015
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.
16th Sep, 2014
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
Kerry Vidler
27th May, 2014
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.
10th Jun, 2013
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...
3rd Feb, 2013
Can you bake this cake the day before and store it in the fridge, wrapped up?
11th Jun, 2012
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 :)
10th Jun, 2012
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.
15th Apr, 2012
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
16th Aug, 2013
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!


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