One-Bowl Milk Chocolate Cake with Chocolate-Caramel Frosting

A rich and decadent milk chocolate cake made in one bowl, topped with a luxurious chocolate-caramel frosting. This moist cake features a perfect blend of cocoa and milk chocolate, finished with a smooth frosting enhanced with dulce de leche.

15 servings

2 hr 40 min

Published October 4, 2025

Ingredients

•1 cup unsalted butter
•½ cup unsweetened cocoa powder
•6 ounces milk chocolate
•3 large eggs
•2 teaspoons vanilla extract
•1¾ cups sugar
•1¼ cups buttermilk
•2 cups all-purpose flour
•1½ teaspoons baking powder
•½ teaspoon baking soda
•½ teaspoon kosher salt
•9 ounces milk chocolate
•1 teaspoon vanilla extract
•¼ teaspoon kosher salt
•¾ cup heavy cream
•½ cup dulce de leche

Cooking Instructions

1.
Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
5 min
2.
Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
10 min
3.
Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
5 min
4.
Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
5 min
5.
Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
40 min
6.
Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
10 min
7.
Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
70 min
8.
Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
15 min
9.
Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.

Ingredients

•1 cup unsalted butter

•½ cup unsweetened cocoa powder

•6 ounces milk chocolate

•3 large eggs

•2 teaspoons vanilla extract

•1¾ cups sugar

•1¼ cups buttermilk

•2 cups all-purpose flour

•1½ teaspoons baking powder

•½ teaspoon baking soda

•½ teaspoon kosher salt

•9 ounces milk chocolate

•1 teaspoon vanilla extract

•¼ teaspoon kosher salt

•¾ cup heavy cream

•½ cup dulce de leche

Cooking Instructions

Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.

5 min

Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.

10 min

Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.

5 min

Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.

5 min

Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.

40 min

Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.

10 min

Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.

70 min

Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).

15 min

Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.