One of the best tasting cakes I’ve ever had is a cupcake from Pure Cupcakes in San Diego, CA called the rol-e-ol-e-o. It’s a scrumptious chocolate cake topped with caramel buttercream and a caramel filled chocolate patty. Sounds amazing right? This flavor combination of rich chocolate and creamy caramel is not only one of the best tasting flavor combos I’ve ever eaten, it also is most definitely a crowd pleaser and makes for the perfect dessert for any gathering or celebration!
Using my favorite cupcake as inspiration, I decided to bake my take on this chocolate/caramel flavor duo with a devil’s food cake/vanilla buttercream/caramel drip cake. I made this cake for my boyfriend’s birthday and added some chocolate shards with a little dusting of edible gold powder. The cake made for the perfect birthday dessert as well as a beautiful centerpiece for the party and was super easy to whip up!
Keep reading below for the recipe to this utterly delicious cake!
Chocolate Caramel Drip Cake Recipe
For the Cake:
- 1 box Devil’s food cake mix (I use Pilsbury)
- 3 eggs
- 1 cup water
- 1/2 cup oil
Directions: Follow directions on box to make cake. Once cakes are cooled, trim domes off of top and assemble cake with equal amounts of frosting between each layer. To achieve the “naked cake” look frost sides then smooth as close to cake as possible until the layers start to show through.
Tip: I used 3 6in wide cake tins and divided batter evenly. This will require about 25-30 min in oven. If possible bake all three tins on middle rack of oven.
For the Frosting:
- 1 1/2 cups unsalted butter, softened
- 5 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
- 1 pinch salt
Directions: Whip butter with stand mixer or handheld mixer until light and fluffy. Add sugar in slowly. Then add in vanilla extract. Add in milk until desired consistency is reached.
For Caramel Drip:
- 1 can caramel sauce (I use carnation)
Directions: Once cake is frosted, drip a teaspoon or less of caramel down the sides of the cake until you have enough drips evenly distributed around the cake. Next dip a spoon in the caramel and shake it over the top of cake to achieve a splattered effect.
For Chocolate Shards:
- 2 cups chocolate chips (I use Ghirardelli)
- Edible gold dust (I use Wilton)
Directions: Place chocolate chips in microwave safe bowl. Microwave in 30 second increments, stirring between each, until chips are fully melted. Spread the melted chocolate over wax paper and create curve design with the back of a spoon. Next, blow the gold dust onto the wet chocolate and place in fridge to harden. Once chocolate is set, cut into triangular shards with some being larger and others smaller. Arrange shards on cake.
