Caramel Devil's Food Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This decadent chocolate cake is my go to when I want something impressive without spending all day in the kitchen. Rich dark cocoa powder gives it that classic devil's food depth while a ribbon of caramel sauce adds sophisticated sweetness that keeps everyone asking for seconds. The best part? The whole thing comes together in under an hour, making it perfect for weeknight dinners or last minute entertaining. Dark chocolate chips boost your antioxidants while keeping things fudgy and indulgent, and honestly, you probably have most of these ingredients on hand already. It's simple enough for beginners but tastes like you hired a pastry chef.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gunsweetened cocoa powder
- 400 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 100 mlcaramel sauce
- 6 gsea salt
- 9 gbaking soda
- 12 gflaky sea salt
- 200 gdark chocolate chips
- 10 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour a 23cm (9-inch) round cake pan.
- 2
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
- 3
In a large bowl, cream together butter and sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
- 5
Gradually mix in the dry ingredients until just combined.
- 6
Melt caramel sauce in a saucepan over low heat. Stir in dark chocolate chips until smooth.
Tip: Use a spatula to scrape the sides of the pan.
- 7
Pour the melted chocolate mixture into the batter and fold until well combined.
Tip: Be gentle to avoid deflating the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to remove any air pockets.
- 9
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 10
Remove from the oven and let cool in the pan for 5 minutes.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Let it cool in the pan for at least 10 minutes before frosting.
- 12
Once the cake is cool, drizzle with remaining caramel sauce and sprinkle with flaky sea salt.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.