Servings: 12
Prep Time: 40 minutes
Bake Time: 35 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot coffee

For the Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• 1/2 cup caramel sauce
• Pinch of salt

Instructions

Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure the cakes release easily.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. In another bowl, mix the eggs, milk, oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until combined. Slowly add the hot coffee while mixing. The batter will appear thin, but this creates an exceptionally moist cake.

Divide the batter evenly between the prepared pans and bake for approximately 35 minutes. Insert a toothpick into the center of each cake to ensure they are fully baked.

Allow the cakes to cool in the pans for ten minutes before transferring them to a wire rack. The cakes must cool completely before frosting.

To prepare the frosting, beat the butter until smooth. Gradually add powdered sugar and caramel sauce until light and creamy.

Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting.

Drizzle extra caramel sauce over the top and let it gently drip down the sides. Slice and serve this rich cake as a special Father’s Day dessert.

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