Caramel Chocolate Layer Cake
This decadent caramel chocolate layer cake combines rich brownie layers, creamy cheesecake, gooey caramel, and smooth chocolate ganache, making it the perfect centerpiece for any occasion.
Servings 12 servings
Calories 450kcal
Ingredients
Brownie Layer
- 1 cup Unsalted butter, room temperature Quality butter = richer flavor.
- 1.5 cups Granulated sugar Gives you that perfect crumb in the brownie layer.
- 4 large Eggs Fresh eggs really make a difference in texture.
- 1 tsp Vanilla extract Go for pure vanilla if you can.
- 1 cup All-purpose flour Standard flour for structure.
- 0.75 cup Cocoa powder Dutch-process adds a deep chocolatey flavor.
- 0.5 tsp Baking powder For just the right lift.
- 0.25 tsp Salt Balances sweetness.
Cheesecake Layer
- 16 oz Cream cheese, softened Leave it on the counter before you start.
- 0.5 cup Granulated sugar Adds subtle tang to the cheesecake layer.
- 2 large Eggs For the creamy cheesecake layer.
- 1 tsp Vanilla extract Enhances flavors.
Caramel Layer
- 1 cup Granulated sugar For the caramel.
- 6 tbsp Unsalted butter, room temperature Melt-in-your-mouth caramel needs this.
- 0.5 cup Heavy cream, room temperature Helps prevent caramel from seizing.
- 1 pinch Salt Turns caramel into salted caramel.
Chocolate Ganache
- 8 oz Semi-sweet chocolate, chopped Go for bars over chips for the smoothest ganache.
- 1 cup Heavy cream For that dreamy ganache.
For Decoration
- to taste Caramel drizzle, chocolate chunks, whipped cream, or buttercream swirls For decorating!
Instructions
Brownie Layer
- Preheat your oven to 350°F (175°C). Grease and line a square baking pan.
- Melt butter and mix with 1½ cups sugar until creamy. Add 4 eggs and vanilla—mix until glossy.
- Sift in flour, cocoa, baking powder, and salt. Mix just until combined.
- Spread in the pan and bake for 20–25 minutes. Let it cool while preparing the next layer.
Cheesecake Layer
- Beat softened cream cheese and ½ cup sugar until super smooth—no lumps!
- Add eggs one at a time, then vanilla. Pour gently over the cooled brownie base.
- Bake another 30–35 minutes, until set. Let cool completely.
Caramel Layer
- In a saucepan, slowly melt 1 cup sugar over medium heat until golden amber.
- Stir in butter until melted. Carefully add ½ cup heavy cream, then a pinch of salt.
- Mix until glossy. Pour over the cheesecake layer and refrigerate to set.
Chocolate Ganache
- Heat 1 cup heavy cream until just simmering, then pour over the chopped chocolate.
- Wait a minute, then stir until silky. Spread over the caramel and chill until firm.
Decorating
- Once set, slice into squares. Pipe swirls of buttercream or whipped cream, drizzle with extra caramel, and add chocolate chunks.
Notes
Chill Between Layers: Each layer needs real time to set to avoid smooshing together. Use a sharp knife dipped in warm water for clean slices.
