Chocolate Caramel Ombre Cake Recipe
User Reviews
4.5
6 reviews
Excellent
Chocolate Caramel Ombre Cake Recipe
Report
Allow yourself some pure indulgence with this delicious Chocolate Caramel Ombre Cake! Layers of chocolate, vanilla and caramel come together under a finger licking frosting - utterly decadent!
Share:
Ingredients
For the Chocolate Cake
- 15.25 ounces chocolate cake mix (1 box), such as Betty Crocker Super Moist Favorites Milk Chocolate
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 large eggs
- ¼ cup unsweetened cocoa powder
For the Caramel Cake
- 15.25 ounces yellow cake mix (1 box), such as Betty Crocker Super Moist Favorites Yellow
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 3 tablespoons Caramel sauce store-bought or homemade
- 1 teaspoon caramel extract
For the Vanilla Cake
- 15.25 ounces white cake mix (1 box), such as Betty Crocker Super Moist Favorites White
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
For the Vanilla Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 4½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For the Chocolate Ganache
- ¼ cup heavy cream
- ½ cup chocolate chips
- 2 teaspoons corn syrup
For the Caramel Layer
- ⅓ cup Caramel sauce store-bought or homemade
Instructions
- Preheat oven to 350°F. Line 3 9-inch round cake pans with parchment paper and spray the sides with baking spray. Set aside.
- Add all of the ingredients for the chocolate cake mix batter indicated on the back of the box as well as the additional cocoa to a large mixing bowl. Whisk together until fully combined. Pour the cake batter into one of the prepared cake pans just until ¾ full. You will not use all of the cake batter. Set aside.
- To make a caramel cake layer, add all of the ingredients indicated on the back of the box plus the caramel sauce and caramel extract to a large mixing bowl. Whisk together until fully combined. Pour the cake batter into a prepared cake pan just until ¾ full. You will not use all of this cake batter. Set aside.
- To make the vanilla cake layer, add all of the ingredients indicated on the back of the box plus the vanilla bean paste to a large mixing bowl. Whisk together until fully combined. Pour the cake batter into the prepared cake pan until ¾ full. You will not use all of this cake batter either.
- Place all of the cakes into the oven to bake for 30 minutes or until a toothpick inserted into the center of each of them comes out clean or with moist crumbs. Once baked, remove from the oven and place them onto a cooling rack to cool completely to room temperature.
- To make the vanilla frosting, add all of the frosting ingredients to the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat together on high-speed for 1-2 minutes or until a fluffy and smooth frosting has formed. Fill a piping bag fitted with a round tip ¾ full with frosting. If you want a naked cake look, simply halve the frosting recipe.
- To make the chocolate ganache, heat the heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute. Mix the chocolate chips and heavy cream together until smooth and chocolate ganache has formed. Add in the corn syrup and mix until well combined.
- Place the cooled chocolate cake layer onto a cake stand or serving platter. Pipe a border of frosting around the top edge of the cake. Spoon the chocolate ganache into the center of the frosting wall and spread to the inside edges.
- Place the caramel cake layer on top of the chocolate cake layer ensuring that the edges line up. Pipe a border of frosting around the top edge of the caramel cake. Pour the caramel sauce into the center of the frosting wall spread to the edges.
- Place the vanilla cake layer on top of the caramel cake layer ensuring that the edges line up. Use an offset spatula or rubber spatula to frost the top and sides of the cake with the remaining frosting. If you so desire, pipe a decorative edge all around the bottom of the cake. You can also drizzle chocolate and caramel sauce over the top of the cake for a decorative touch.
Notes
- Storage: Store chocolate caramel ombre cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- As with other cakes, do not over mix the cake batter as this will cause the gluten to over develop resulting in crumbly cakes.
- If the frosting is too thick, add in 1-2 teaspoons of milk and mix well. If it becomes too thin, mix in 1-2 tablespoons of powdered sugar.
- When making the chocolate ganache layer, I find using an immersion blender does a quicker and better job than whisking does.
- I drizzled chocolate ganache and caramel sauce on top of the cake in a lattice pattern.
- You can flavor the frosting with either chocolate ganache or caramel sauce! Simply add the remaining ganache or caramel sauce to the frosting and mix until combined.
- You could also divide the frosting into 3 bowls and add a bit of ganache to one bowl and a bit of caramel sauce to another bowl. You could then pipe the frosting in an ombre pattern, starting with the chocolate on the bottom, then the caramel, then the plain vanilla. Use an offset spatula to gently blend the ombre pattern.
Nutrition Information
Show Details
Serving
1slice
Calories
1027kcal
(51%)
Carbohydrates
118g
(39%)
Protein
6g
(12%)
Fat
62g
(95%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
11g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
180mg
(60%)
Sodium
679mg
(28%)
Potassium
164mg
(5%)
Fiber
1g
(4%)
Sugar
91g
(182%)
Vitamin A
1339IU
(27%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 1027 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1027kcal | 51% |
| Carbohydrates | 118g | 39% |
| Protein | 6g | 12% |
| Fat | 62g | 95% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 180mg | 60% |
| Sodium | 679mg | 28% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 91g | 182% |
| Vitamin A | 1339IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
Caramel Apple Pie Filling (Caramel Apple Compote)
North American, American, Canadian
5.0
(9 reviews)
