Classic Chocolate Layer Cake with Caramel Drizzle

Name: Classic Chocolate Layer Cake with Caramel Drizzle Recipe | Hersheyland
Prep time: 50 min
Total time: 150 min
Yield: 1 cake
Ingredients: 1/4 cup HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips; 1/3 cup HERSHEY'S Cocoa, plus 2 tablespoons; 1-1/4 cups boiling water; 2-1/3 cups all-purpose flour; 1 tsp baking soda; 3/4 tsp salt; 1/4 tsp baking powder; 1-1/4 cups mayonnaise (full fat); 3/4 cup sugar; 3/4 cup light brown sugar; 2 eggs; 1 egg yolk; 2 tsps vanilla extract; 1/2 cup HERSHEY'S Caramel Topping; 1 cup unsalted butter (2 sticks), softened; 1/4 tsp sea salt, fine; 4 cups powdered sugar, sifted; 1/4 cup milk; 2 tsps vanilla extract

Skill Level: Beginner

Image of Classic Chocolate Layer Cake with Caramel Drizzle

There's bliss in every bite of Classic Chocolate Layer Cake with Caramel Drizzle. The chocolate cake gets its full-flavored taste from HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY'S Cocoa, and believe it or not — mayonnaise — that transforms the texture of the cake, making it luscious and extra moist. Yum! Combined with vanilla frosting and a HERSHEY'S Caramel Topping drizzle, this cake becomes a praiseworthy dessert. This caramel drizzle chocolate layer cake recipe is a surefire crowd-pleaser, and we think cake is delicious anytime, with any flavor! Find inspiration for your next cake recipe with Hershey's Best Cake Recipes & Tortes.

Ingredients & Directions

Yields:: 1 cake

Prep:: 50 Min.
Bake:: 30 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/4 cup

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
1/3 cup

HERSHEY'S Cocoa, plus 2 tablespoons
1-1/4 cups

boiling water
2-1/3 cups

all-purpose flour
1 tsp

baking soda
3/4 tsp

salt
1/4 tsp

baking powder
1-1/4 cups

mayonnaise (full fat)
3/4 cup

sugar
3/4 cup

light brown sugar
2

eggs
1

egg yolk
2 tsps

vanilla extract
1/2 cup

HERSHEY'S Caramel Topping
Vanilla Frosting
1 cup

unsalted butter (2 sticks), softened
1/4 tsp

sea salt, fine
4 cups

powdered sugar, sifted
1/4 cup

milk
2 tsps

vanilla extract

READY TO MAKE THIS?

You'll Need 

oven

8-inch baking pans

parchment paper

heat-proof bowl

bowls

wire rack

serving plate

mixer

Step-By-Step Directions

Heat oven to 350°F. Line bottom of two 8-inch round baking pans with parchment paper. Lightly butter pan sides and dust with cocoa.

Stir together chocolate chips and cocoa in heat-proof bowl. Add boiling water; stir until chips are melted and mixture is smooth. Set aside.

Sift together flour, baking soda, salt and baking powder in large bowl; set aside. Beat mayonnaise, granulated sugar and brown sugar in large bowl until well combined. One at a time, add eggs and egg yolk, beating after each addition. Beat in vanilla. Alternately add flour mixture and chocolate mixture, beating just until blended after each addition. Divide batter evenly into prepared pans.

Bake 25 to 30 minutes or until cake springs back when gently pressed and wooden pick inserted into cake center comes out clean. Cool completely in pans on wire rack.

Evenly divide and pour batter into prepared pan. Bake until the cake springs back when gently pressed and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer to a wire rack to cool completely.

Prepare Vanilla Frosting. Remove cakes from pans. Slice each cake in the middle horizontally. Place one cake layer on serving plate; top with 1/4 inch layer of frosting. Repeat with remaining cake layers and frosting. Drizzle top with caramel topping. Cover; refrigerate leftover cake.

Vanilla Frosting:

Beat butter in large mixer bowl until creamy. Beat in sea salt. Add 1 cup powdered sugar and 1 tablespoon milk, beating on low until combined. Increase mixer speed to high; beat until smooth. Repeat procedure, adding 1 cup powdered sugar and 1 tablespoon milk at a time. Blend in vanilla.

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Classic Chocolate Layer Cake with Caramel Drizzle

Ingredients & Directions

Ingredients

Step-By-Step Directions

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