If you’re a chocolate lover, you need to try making a Chocolate Caramel Cheesecake Cake. This dessert is a delightful mix of creamy cheesecake, rich chocolate cake, and sweet caramel. It’s perfect for family gatherings, birthdays, or just because you want something sweet!
Why Make This Recipe
This Chocolate Caramel Cheesecake Cake is not just any dessert—it’s a showstopper! It looks beautiful, tastes amazing, and is sure to wow your guests. Plus, it combines the best flavors: chocolate, caramel, and cheesecake. Every bite is a celebration!
How to Make Chocolate Caramel Cheesecake Cake
Making this cake involves several steps, but don’t worry! It’s easier than it sounds, and the result is worth every minute.
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 8 ounces sour cream, room temperature
- 1 cup (200 g) granulated sugar, superfine
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature, lightly beaten
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- ½ cup (112 g) vegetable oil
- 1 cup (240 g) buttermilk, room temperature
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup (90 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 cup (237 g) freshly brewed hot coffee (or hot water)
- 1 ½ cups (3 sticks / 340 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners’ sugar
- ¾ cup (94 g) cocoa powder
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 pinch kosher salt
- 1 jar salted caramel sauce
- 1 bag mini chocolate chips
Directions
Cheesecake:
- Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray and line it with parchment paper.
- In a large bowl, beat the cream cheese, sour cream, sugar, flour, and vanilla until smooth. Stir in the beaten eggs.
- Pour the cheesecake filling into the prepared springform pan.
- Place the springform pan inside a larger pan and fill the outer pan with about 1 inch of hot water for a water bath.
- Bake for 40-50 minutes until the cheesecake is dark brown and doesn’t jiggle in the center. Cool it in the pan for 15 minutes.
- Cover and refrigerate the cheesecake for at least 2 hours before you assemble the cake.
Chocolate Cake:
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with cooking spray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl and mix until well combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low, slowly add the wet ingredients to the dry ingredients. Then add the coffee and stir to combine.
- Pour the batter into the two cake pans. Bake for 30-40 minutes or until a toothpick comes out mostly clean.
- Let the cakes cool in the pans for 30 minutes, then turn them onto a cooling rack.
Chocolate Buttercream:
- In a stand mixer, whisk butter and sugar on medium-high for about five minutes until pale and fluffy. Don’t forget to scrape the sides.
- With the mixer off, add cocoa powder, vanilla, and salt.
- Turn the mixer to low and mix for about 30 seconds.
- Add heavy cream one tablespoon at a time.
- Once combined, scrape down the sides again, then whisk on medium-high for another 3-5 minutes until light and fluffy.
Assembling the Cake:
- Place one chocolate cake layer on a cake stand.
- Carefully place the cheesecake on top and trim it to fit the cake layer.
- Drizzle some salted caramel sauce over the cheesecake.
- Add the second layer of chocolate cake on top.
- Cover the cake with a crumb coat of chocolate buttercream.
- Press mini chocolate chips into the sides of the cake.
- Pipe buttercream on top of the cake and drizzle with more caramel sauce. Chill until ready to serve.
How to Serve Chocolate Caramel Cheesecake Cake
Slice the cake and serve it on plates. You can add a drizzle of extra caramel sauce or some chocolate chips on top for an extra touch of sweetness!
How to Store Chocolate Caramel Cheesecake Cake
Keep any leftovers in the refrigerator for up to 5 days. Make sure to cover it well so it stays fresh. You can also freeze it for up to three months; just wrap it tightly!
Tips to Make Chocolate Caramel Cheesecake Cake
- Use room temperature ingredients for better mixing.
- Don’t skip the water bath for the cheesecake; it helps keep it moist.
- If you’re short on time, use a store-bought cheesecake and focus on making the chocolate layers!
Variation
You can try adding different flavors to the cheesecake, like berries or nuts. You could also swap the chocolate cake with vanilla cake for a lighter option!
FAQs
1. Can I make this cake ahead of time?
Yes! You can prepare the cheesecake and chocolate cake a day before and assemble them when you’re ready to serve.
2. What if I don’t have buttermilk?
You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes.
3. How do I know when the cheesecakes are done baking?
The cheesecake should be firm around the edges but slightly jiggly in the center. It will set as it cools.
