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Chocolate Cake With Caramel Frosting and Gumdrop Roses

Chocolate Cake With Caramel Frosting and Gumdrop Roses
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Serves 12| Hands-On Time: | Total Time:



  1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes for 8-inch pans and 25 to 30 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Top with the gumdrop roses.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 844Calories From Fat 444
  • Fat 50g
  • Sat Fat 31g
  • Cholesterol 182mg
  • Sodium 376mg
  • Protein 7g
  • Carbohydrate 97g
  • Sugar 74g
  • Fiber 2g
  • Iron 2mg
  • Calcium 108mg
What does this mean? See Nutrition 101 .

Quick Tip

How To: Assemble and Frost a Layer Cake Step 1
Dab some frosting on the plate before putting down the first layer of cake. This will prevent the cake from sliding around.

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