Chocolate Caramel Cake with Swiss Meringue Buttercream

rings of ganache, caramel and buttercream take the chocolate caramel cake over the top!

chocolate caramel cake 4Every so often I like to be a little adventurous in the kitchen and try and new and difficult recipe.  I came across a a recipe for a decadent chocolate cake with a caramel and ganache filling and an amazing butter cream icing that I tweaked just a little bit to bring you this amazing Chocolate caramel cake with Swiss Meringue buttercream.

chocolate caramel cake 6I made this as a family treat for Valentine’s day this year and it was a hit.  It was so moist and has so many different flavors that you can’t go wrong.  It takes 3-4 hours total time to make this cake so plan ahead.  It isn’t really that difficult, it just has a lot of steps.  

chocolate caramel cake 8I made the cake the day before to help save time and it worked beautifully.  I have never made a Swiss meringue buttercream icing so I was a little nervous.  It requires you to slowing heat egg whites and sugar over a water bath and then once it reaches 140 degrees to whip that mixture into stiff peaks.  I took my time a really focused on it with no distractions and it did beautifully.  

chocolate caramel cake 5The buttercream icing has an amazing amount of butter in in it, which makes it incredibly rich.  It is so smooth and cream though, it is wonderful to eat.  Such a smooth icing makes it delightful to frost a cake as it just slips so smoothly under the knife.  

chocolate caramel cake 3The original recipe has a chocolate glaze that gracefully dripped over the edge of the cake.  I tried to do it, but it simply piled off the cake and made a glorious mess.  So I began with a stunning white cake that ended up being a little bit of chocolate marble because of the glaze disaster, but it still looks beautiful and tastes incredible.  This cake does take some time to make and has a lot of ingredients but it is a perfect way to celebrate a special occasion.


chocolate caramel cake with swiss meringue buttercream

Total Time 4 hours


Chocolate Cake

  • 2 1/4 cups cake flour
  • 2 cups sugar
  • 1 TBL baking soda
  • 3/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 1/4 canola oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 cup sour cream
  • 1 tsp vanilla
  • 4 eggs

Swiss Meringue Buttercream

  • 7 egg whites room temperature
  • 2 1/4 sugar
  • 5 sticks butter 2 1/2 cups, room temperature
  • 1 tsp vanilla

Dark Chocolate Ganache

  • 2 cups dark chocolate chips
  • 1/2 cup half and half

Caramel Filling

  • 16 oz caramel sauce
  • 8 oz cream cheese room temperature
  • 1/2 tsp salt


  1. Preheat oven to 325 degrees.
  2. Grease 2 9-inch cake pans
  3. In a large bowl, combine the flour, sugar, baking soda, cocoa powder and salt
  4. Stir to combine
  5. In a small bowl mix the oil and buttermilk
  6. add to dry ingredients, stir until incorporated
  7. Add the boiling water and stir
  8. Add the sour cream, vanilla, and eggs
  9. whisk just to combine, do not over mix
  10. Divide the batter equally between the two pans
  11. Bake 40-45 minutes until a toothpick inserted into the center comes out clean
  12. Remove from oven.
  13. Cool completely

Swiss Meringue Buttercream

  1. fill a medium saucepan about 1/3 full of water
  2. Bring to simmer and reduce to a very low heat
  3. Place the egg whites and sugar in clean bowl of a stand mixer
  4. Place the bowl over the hot water bath & whisk constantly until the mixture reaches 140 degrees
  5. Place the bowl on a mixer fitted with a whisk attachment
  6. Whip on high speed until stiff peaks form, about 5 minutes
  7. Reduce speed to medium and whip til mixture has cooled, about 10 minutes
  8. Mix on medium speed and slowly add the butter
  9. Continue to whip until frosting is light in color and very fluffy about 5 minutes
  10. Add the vanilla and mix to combine

Ganache filling

  1. Place ingredients in a microwave safe bowl
  2. Heat at 30 second intervals stirring between each
  3. Until it is nice and smooth.
  4. Place in a zip top bag and cool
  5. Snip a hole in the corner

Caramel Filling

  1. Beat ingredients together until well combined
  2. Place in a zip top bag, snip a small hole in the corner


  1. With a long serrated knife carefully slice each cake to make two layers
  2. (You will have 4 cake layers)
  3. Place 1/2 the buttercream in a ziptop bag.
  4. Snip a hole in the corner
  5. Place the bottom layer of cake on a cake plate
  6. Pipe a ring a of buttercream on the edge of the cake
  7. Pipe a ring of the caramel filling within the buttercream
  8. Pipe a ring of ganache in the middle
  9. Place the next cake layer on pressing lightly
  10. Repeat the piping to fill the layer and repeat until the final layer is place on top
  11. Use the remaining buttercream to frost the cake

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