Chocolate Caramel Layer Cake Recipes

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CHOCOLATE CARAMEL CAKE RECIPE | KING ARTHUR BAKING

Turn the cakes out of the pans onto a rack to cool completely while you continue with the recipe. To make the syrup: Combine the sugar and water in a …
From kingarthurbaking.com
4.7/5 (11)
Calories 625 per serving
Total Time 4 hrs

To make the cake: Preheat the oven to 350°F. Lightly grease two 8” round pans; make sure they’re at least 2” deep. Divide the batter evenly between the two pans and bake the cakes for 35 to 38 minutes, until they test done.
Turn the cakes out of the pans onto a rack to cool completely while you continue with the recipe.
To make the syrup: Combine the sugar and water in a microwave-safe measuring cup and heat for 90 seconds at high power; or heat the mixture in a small saucepan set over medium heat. Stir until the sugar dissolves, then add the rum. Set aside to cool.
To prepare the cake: Cut a small vertical notch in the sides of the two cake layers. (Since you’ll be cutting each layer in half to make a total of four layers, the notches will help you line them back up when it's time to assemble the cake.)

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