This Amarula Chocolate and Caramel Cake is a luxurious dessert layered with deep chocolate flavor, rich caramel, and the velvety smoothness of Amarula cream liqueur. With tender, moist layers and a frosting that’s light, boozy, and silky, this cake is finished with swirls of caramel and chocolate curls — perfect for celebrations or when you want a dessert that truly impresses.
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling + Assembly: 1 hour
Servings: 10–12
📝 Ingredients
For the Cake:
- 2 cups (250 g) all-purpose flour
- ¾ cup (75 g) cocoa powder
- 1½ cups (300 g) granulated sugar
- 1 cup (220 g) brown sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 3 large eggs
- ¾ cup (180 ml) Amarula cream liqueur
- ¾ cup (180 ml) hot coffee or boiling water
- 2 tsp vanilla extract
For the Caramel Sauce:
- 1 cup (200 g) sugar
- 6 tbsp (85 g) butter
- ½ cup (120 ml) heavy cream
- Pinch of salt
For the Frosting:
- 1 cup (230 g) butter, softened
- 3 cups (360 g) powdered sugar
- 2 tbsp cocoa powder
- 3 tbsp (45 ml) Amarula liqueur
- 2 tbsp cooled caramel sauce
To Decorate:
- Caramel drizzle (swirled)
- Chocolate curls or shavings
- Optional: few drops of Amarula brushed onto cake layers
