Chocolate Cake with Milk Chocolate Frosting & Caramel Drizzle
🎂 Moist Chocolate Cake
Ingredients:
1 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot water or hot brewed coffee (brings out the chocolate flavor!)
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together all dry ingredients.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Slowly add hot water or coffee — the batter will be thin, that’s good!
Pour into pans and bake 30–35 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
🍫 Milk Chocolate Frosting
Ingredients:
1 cup (2 sticks) unsalted butter, softened
8 oz milk chocolate, melted and cooled slightly
3 cups powdered sugar
1/4 cup heavy cream or milk (more as needed)
1 tsp vanilla extract
Pinch of salt
Instructions:
Beat the butter until creamy and fluffy.
Add melted milk chocolate and beat until smooth.
Add powdered sugar gradually, alternating with cream.
Mix in vanilla and salt. Beat until light, smooth, and spreadable.
Chill for 10 minutes if it feels too soft.
🍯 Easy Caramel Drizzle
Ingredients:
1/2 cup granulated sugar
3 tbsp unsalted butter
1/4 cup heavy cream
Pinch of salt (optional for salted caramel)
Instructions:
In a saucepan over medium heat, melt sugar, stirring constantly until golden and smooth.
Carefully add butter (it will bubble), stirring until melted.
Slowly pour in cream and stir until smooth.
Let cool to room temp before drizzling (it thickens as it cools!).
Assembly
Level your cake layers if needed.
Spread milk chocolate frosting between layers and over the entire cake.
Chill the cake for 20 minutes for clean drizzle control.
Spoon or pipe caramel over the top, letting it drip down the sides.
Optional: Top with chocolate shavings, toffee bits, or a sprinkle of flaky salt.