Rich. Decadent. Unforgettable. This show-stopping Chocolate Almond Caramel Layer Cake features tender layers of chocolate cake filled with gooey dulce de leche, draped in silky ganache, and crowned with crunchy almonds and coconut. Every slice delivers a perfect balance of texture and flavor—ideal for birthdays, holidays, or any time you crave a next-level dessert.
✨ Why You’ll Love This Cake
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Moist chocolate cake layers thanks to buttermilk and cocoa
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Luscious caramel filling using thick dulce de leche
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Glossy ganache topping made with just 2 ingredients
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Crunchy almond & coconut finish for the perfect bite
📝 Ingredients
For the Cake:
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2 cups all-purpose flour 🍞
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3/4 cup unsweetened cocoa powder 🍫
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt 🧂
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1 cup granulated sugar 🍬
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1 cup brown sugar (light or dark)
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2 large eggs 🥚
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1 cup buttermilk 🥛
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1/2 cup vegetable oil 🛢️
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2 teaspoons vanilla extract 🍦
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1 cup hot water 💧
For the Caramel Filling:
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1 cup dulce de leche or thick caramel sauce 🥄
For the Ganache:
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1 cup semi-sweet chocolate chips 🍫
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1/2 cup heavy cream 🥛
For the Topping:
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1/2 cup chopped almonds 🥜
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2 tablespoons shredded coconut 🥥
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Extra ganache for swirls or drips (optional) 🍫
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
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Flour
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Cocoa powder
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Baking powder
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Baking soda
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Salt
3. Combine the Wet Ingredients
In another bowl, beat together:
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Granulated sugar
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Brown sugar
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Eggs
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Buttermilk
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Oil
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Vanilla extract
Mix until smooth and creamy.
4. Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Then slowly mix in the hot water—the batter will be thin but smooth.
5. Bake the Cakes
Divide the batter between pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Ganache
Heat the heavy cream in a small saucepan over medium heat until just simmering.
Remove from heat, pour over chocolate chips, and let sit for 2 minutes. Stir until smooth and glossy. Let cool slightly before pouring.
7. Assemble the Cake
Place one cake layer on a serving plate.
Spread a thick layer of caramel over the top.
Add the second cake layer, then pour ganache over the top, letting it drip down the sides naturally.
8. Add Toppings
Sprinkle the top with chopped almonds and shredded coconut.
Add extra ganache swirls if desired for decoration.
9. Serve & Enjoy
Slice and serve this stunning dessert. It’s a guaranteed crowd-pleaser!
🧁 Tips for Success
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Room temperature ingredients ensure smoother batter and even baking.
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Use hot water to bloom cocoa powder and intensify chocolate flavor.
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Let the cake cool completely before adding caramel and ganache.
🍽️ Serving & Storage
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Serving: Best enjoyed at room temperature.
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Storage: Refrigerate leftovers in an airtight container for up to 4 days. Let slices come to room temp before serving for optimal texture.
🧾 Nutrition Info (Per Slice – Approximate)
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Calories: 450
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Protein: 6g
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Fat: 22g
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Carbohydrates: 60g
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Serving Size: 1 of 12 slices
💡 Variation Ideas
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Add a layer of toasted coconut between cake layers for extra texture
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Use chopped toffee bits in place of almonds for added crunch
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Swap dulce de leche with peanut butter caramel or Nutella for a twist
