These Chocolate Caramel Layer Cake Squares are a decadent treat that blend the richness of moist chocolate sponge with the creamy indulgence of a caramel or butterscotch filling. Each bite offers a harmonious contrast—soft, airy cake meets velvety, sweet filling, all topped with a glossy chocolate glaze and a dusting of powdered sugar. The cake is baked in a rectangular pan and sliced into neat squares, making it perfect for sharing at gatherings, gifting, or simply savoring with a cup of tea. This dessert is a nostalgic nod to classic bakery-style cakes, yet refined enough to feel special and homemade. Whether you’re reviving a family favorite or creating a new tradition, these squares are sure to become a beloved staple in your recipe collection.
INGREDIENTS:
For the Chocolate Sponge:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- ½ cup hot water
For the Caramel Filling:
- 1 cup sweetened condensed milk
- ½ cup brown sugar
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Glaze:
- ½ cup dark chocolate chips or chopped chocolate
- ¼ cup heavy cream
- 1 tsp butter (optional, for shine)
For Garnish:
- Powdered sugar, for dusting
- Optional: sea salt flakes or chopped nuts
INSTRUCTIONS:
- Prepare the Chocolate Sponge: Preheat your oven to 175°C (350°F). Grease and line a rectangular baking pan (9×13 inches works well). In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugars, eggs, oil, buttermilk, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Pour in the hot water and mix until the batter is smooth and slightly runny. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
- Make the Caramel Filling: In a saucepan over medium heat, combine condensed milk, brown sugar, and butter. Stir constantly until the mixture thickens and turns a golden caramel color—about 8–10 minutes. Remove from heat and stir in vanilla and a pinch of salt. Let it cool slightly until spreadable but not runny.
- Assemble the Cake: Once the cake is cool, carefully slice it horizontally into two even layers. Spread the caramel filling evenly over the bottom layer, then gently place the top layer back on. Press lightly to secure, then chill for 30 minutes to set.
- Prepare the Chocolate Glaze: Heat the cream until just simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth. Add butter for extra shine if desired. Pour the glaze over the top of the cake and spread evenly. Chill again until set.
- Slice and Serve: Once the glaze is firm, slice the cake into neat squares. Dust with powdered sugar and garnish with sea salt flakes or chopped nuts if desired. Serve chilled or at room temperature.
Tips & Variations:
- For a deeper flavor, add a splash of espresso to the chocolate batter.
- Swap the caramel filling for peanut butter mousse or dulce de leche for a twist.
- These squares freeze beautifully—wrap individually for a ready-to-go indulgence.
- To make it keto-friendly, use almond flour, erythritol, and sugar-free condensed milk.