Allow yourself some pure indulgence with this delicious Chocolate Caramel Ombre Cake! Layers of chocolate, vanilla, and caramel come together under a fabulous frosting. It’s utterly decadent!
Vanilla Caramel Chocolate Cake
Moist layers of vanilla, caramel, and chocolate cake come together in the most luscious dessert! This triple layer cake is perfect for birthdays and holidays, or as a dinner party showstopper!
Looking for more birthday cake ideas? Why not also try my Funfetti Cake and my Chocolate Chip Cookie Cake.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Make Chocolate Caramel Ombre Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Mix the ingredients for your 3 cake batters (chocolate, vanilla and caramel) and place into 3 cake pans.
- Bake the cake layers for 30 mins.
- In a stand mixer, beat together your frosting ingredients.
- Using a cake stand, place your cake layers on top of one another.
- Using a piping bag with nozzle, frost around the edges of the cake.
- Drizzle with melted chocolate and and caramel sauce.
- Serve and enjoy!
Chocolate caramel ombre cake is a cake with a surprise inside! Chocolate and caramel drizzles hint at the exciting ombre pattern inside, which consists of a layer of chocolate cake, a layer of caramel cake, and a layer of vanilla cake.
Making an ombre cake is easier than it looks. Simply bake off three different colored (and in this case, different flavored, too!) layer cakes, then stack them together in order of darkest to lightest to create an ombre effect.
You can use any type of cocoa powder you prefer, as long as it is unsweetened.
If your chocolate caramel ombre cake is dry, you might have overmixed the batter. It’s important to have a light hand when mixing the batter.
The corn syrup can be omitted from the chocolate ganache if you prefer. However, the texture will not be quite as smooth and the ganache will not be quite as glossy without it.
Stylish and delicious, this layered cake is a next level dessert that comes together easily.
There is nothing more joyfully delicious than taking a forkful of moist caramel, vanilla and chocolate layers – all wrapped up in a gorgeous vanilla frosting.
Storage Instructions
Store leftover 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.
Freezing Instructions
I recommend freezing this cake unfrosted for the best results. Prepare the cake layers, then freeze individually for up to 3 months. The frosting can be frozen in a Ziplock bag for up to 1 month. When ready to assemble the cake, let the layers and frosting thaw on the counter for 2 hours. Rewhip the frosting if needed, and make the chocolate ganache and caramel sauce before assembling.
Decoration
There are so many fun ways to decorate this cake!
- 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.
Cake Troubleshooting Tips
- 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.
This chocolate caramel ombre cake is packed with flavor! Three rich and decadent layers of cake, loaded with ganache and topped with melted caramel – it doesn’t get much better than this!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Caramel Ombre Cake Recipe
Ingredients
For the Chocolate Cake
- 15.25 ounces chocolate cake mix 432 grams (1 box), such as Betty Crocker Super Moist Favorites Milk Chocolate
- 1¼ cups water 284 grams
- ⅓ cup vegetable oil 67 grams
- 3 large eggs 150 grams
- ¼ cup unsweetened cocoa powder 21 grams
For the Caramel Cake
- 15.25 ounces yellow cake mix 432 grams (1 box), such as Betty Crocker Super Moist Favorites Yellow
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
- 3 tablespoons caramel sauce 60 grams, store-bought or homemade
- 1 teaspoon caramel extract 4 grams
For the Vanilla Cake
- 15.25 ounces white cake mix 432 grams (1 box), such as Betty Crocker Super Moist Favorites White
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Vanilla Frosting
- 2 cups unsalted butter 452 grams, room temperature (4 sticks)
- 4½ cups powdered sugar 509 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
For the Chocolate Ganache
- ¼ cup heavy cream 57 grams
- ½ cup chocolate chips 85 grams
- 2 teaspoons corn syrup 13 grams
For the Caramel Layer
- ⅓ cup caramel sauce 107 grams, store-bought or homemade
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
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.15.25 ounces chocolate cake mix, 1¼ cups water, ⅓ cup vegetable oil, 3 large eggs, ¼ cup unsweetened cocoa powder
- 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.15.25 ounces yellow cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs, 3 tablespoons caramel sauce, 1 teaspoon caramel extract
- 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.15.25 ounces white cake mix, ½ cup vegetable oil, 3 large eggs, 1 teaspoon pure vanilla extract, 1 cup water
- 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.2 cups unsalted butter, 4½ cups powdered sugar, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- 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.½ cup chocolate chips, ¼ cup heavy cream, 2 teaspoons corn syrup
- 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.⅓ cup caramel sauce
- 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
- 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.
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