Chocolate Layer Cake With Caramel Frosting

Name: Chocolate Layer Cake With Caramel Frosting
Yield: Makes one 8-inch (20 cm), 3-layer cake | Serves 12 to 14
Ingredients: ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt; 1½ cups (375 mL) buttermilk, at room temperature; 1 recipe Caramel Frosting; 2 tsp (10 mL) vanilla extract; 2 ⅓ cups (580 mL) all-purpose flour; 1 cup (250 mL) regular cocoa powder (not Dutch process); 1½ tsp (7.5 mL) baking powder; 4 eggs, at room temperature; 2 cups (500 mL) packed light brown sugar; ¾ cup (185 mL) unsalted butter, at room temperature

Preparation info

Makes one 8 inch 20 cm ), 3-layer cake | Serves
12 to 14

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This chocolate cake is dark, rich, and moist—everything a chocolate cake for a crowd should be.

Ingredients

¾ cup (185 mL) unsalted butter, at room temperature
2 cups (500

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans and dust them with flour, tapping out the excess. Line the bottom of each pan with parchment paper.
Using electric beaters or a mixer fitted with the paddle attachment, beat