Double-Layer Chocolate Caramel Tray Cake Recipe

Double-Layer Chocolate Caramel Tray Cake is a rich, decadent dessert that brings together moist chocolate sponge and a thick, buttery caramel filling in perfect harmony. Baked in a tray for easy slicing and sharing, this cake is ideal for family gatherings, festive occasions, or cozy tea-time indulgence. The chocolate layers are soft and airy, made with cocoa and yogurt for depth and moisture, while the caramel filling is smooth, creamy, and slightly salted to balance the sweetness. Finished with a dusting of powdered sugar or a drizzle of ganache, each square is a bite of comfort and elegance. With options for gluten-free flour, plant-based swaps, and anti-inflammatory spice additions, this recipe can be tailored to suit wellness goals while preserving its luxurious charm.

🧰 KITCHEN ITEM:

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9×13-inch baking tray
  • Saucepan (for caramel)
  • Rubber spatula
  • Knife for slicing
  • Sifter (for powdered sugar)
  • Oven

🧺 INGREDIENTS:

For the chocolate sponge:

  • 2 cups all-purpose flour (or gluten-free blend)
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil or melted butter
  • 1 cup plain yogurt or buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup hot water or brewed coffee (for depth)

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For the caramel filling:

  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • ¼ tsp salt
  • Optional: ½ tsp vanilla or a pinch of cinnamon

For garnish:

  • Powdered sugar
  • Optional: chocolate ganache or chopped nuts

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🍽️ INSTRUCTIONS:

Step 1: Prepare the tray and oven

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×13-inch baking tray with parchment paper.

Step 2: Make the chocolate sponge

  1. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, whisk sugars, oil, yogurt, eggs, and vanilla until smooth.
  3. Gradually add dry ingredients to wet mixture, stirring gently.
  4. Add hot water or coffee and mix until batter is smooth and pourable.
  5. Pour into prepared tray and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Cool completely before slicing horizontally.

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Step 3: Prepare the caramel filling

  1. In a saucepan over medium heat, melt sugar until it turns amber.
  2. Add butter and stir until melted.
  3. Slowly pour in cream while stirring—mixture will bubble.
  4. Add salt and optional vanilla or cinnamon.
  5. Simmer for 2–3 minutes until thickened.
  6. Let cool slightly before spreading.

Step 4: Assemble the cake

  1. Slice the cooled cake horizontally into two even layers.
  2. Spread caramel filling evenly over the bottom layer.
  3. Place the top layer gently over the caramel.
  4. Optional: drizzle with ganache or dust with powdered sugar.

Step 5: Slice and serve

  1. Cut into squares or rectangles.
  2. Serve chilled or at room temperature.
  3. Store in an airtight container for up to 3 days.