Velvet Cocoa Caramel Cake Squares

Introduction

If you’re searching for the ultimate dessert to wow a crowd, look no further than these Velvet Cocoa Caramel Cake Squares. They’re everything you want in a treat — soft, moist cake with a deep cocoa flavor, layered with gooey caramel, and finished with a glossy chocolate glaze or drizzle of salted caramel.

These squares are elegant enough for a party, easy enough for potlucks, and sinfully rich for any chocoholic. Whether you’re baking for a holiday table, a dinner party, or just craving something extra indulgent, this recipe will earn you rave reviews and repeat requests.

 Recipe Overview

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Cooling Time: 1 hour

• Total Time: 1 hour 50 minutes

• Yield: 16 squares

• Difficulty: Moderate

• Course: Dessert

• Cuisine: American

• Method: Baked

 Ingredients

For the Velvet Cocoa Cake Base:

• 1½ cups all-purpose flour

• ½ cup unsweetened cocoa powder (Dutch-process recommended)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup unsalted butter, softened

• 1¼ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

• ½ cup whole milk

• 1 tablespoon white vinegar (or lemon juice)

For the Caramel Layer:

• 1 cup soft caramels, unwrapped (like Werther’s or Kraft)

• 2 tablespoons heavy cream

• Pinch of sea salt (optional, for salted caramel version)

For the Optional Chocolate Glaze:

• ¾ cup semi-sweet chocolate chips

• ¼ cup heavy cream

• 1 teaspoon butter (for shine)

 Equipment Needed

• 8×8 or 9×9-inch square baking pan

• Mixing bowls

• Hand or stand mixer

• Rubber spatula

• Small saucepan or microwave-safe bowl (for melting caramel/chocolate)

• Parchment paper (for easy removal)

• Wire rack (for cooling)

 Step-by-Step Instructions

 Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line your baking pan with parchment paper, leaving overhang for easy removal. Lightly grease.

 Step 2: Mix the Cake Batter

1. In a medium bowl, whisk together:

   • Flour

   • Cocoa powder

   • Baking powder

   • Baking soda

   • Salt

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).

3. Add eggs one at a time, beating well after each. Stir in the vanilla.

4. In a separate cup, combine milk and vinegar. Let sit for 2–3 minutes to sour.

5. Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with dry. Mix until just combined.

6. Fold in the sour cream to create a velvety, thick batter.

 Step 3: Bake the Cake

• Spread the batter evenly into your prepared baking pan.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Let cool completely on a wire rack.

Don’t overbake — the moist velvet texture is key!

 Step 4: Prepare the Caramel Layer

1. In a small saucepan (or microwave-safe bowl), melt together:

   • 1 cup caramels

   • 2 tbsp heavy cream

2. Stir frequently until smooth and glossy.

3. Let cool for 5–10 minutes, then pour over the cooled cake in an even layer.

4. Optional: Sprinkle with flaky sea salt for a salted caramel kick.

 Step 5: Add the Chocolate Glaze (Optional)

1. In a heatproof bowl, microwave:

   • ¾ cup chocolate chips

   • ¼ cup heavy cream

   • 1 tsp butter
     in 20-second bursts, stirring until smooth.

2. Drizzle or spread gently over the caramel layer.

3. Chill for 30–45 minutes to set.

 Step 6: Slice into Squares

• Lift the cake out of the pan using parchment paper.

• Use a hot knife (run under hot water and dried) to slice into 16 even squares.

• Wipe the blade clean between cuts for neat edges.

 Serving Ideas

Serve these decadent squares:

• On a holiday dessert platter

• As a potluck showstopper

• With a scoop of vanilla ice cream

• Drizzled with extra caramel or chocolate sauce

• With a glass of red wine or strong espresso

 Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 1 week. Bring to room temperature before serving for best texture.

• Freezer: Freeze individually wrapped squares in an airtight container for up to 2 months. Thaw in the fridge overnight.

 Nutrition Information (Per Square – Approximate)

Values may vary based on ingredients and glaze usage.

 Variations & Add-Ins

 Mocha Cocoa Caramel

Add 1 tablespoon instant espresso powder to the dry ingredients for a coffee kick.

 Peanut Butter Swirl

Add a few tablespoons of melted peanut butter over the caramel before the glaze.

 Black Forest Style

Top the caramel with a thin layer of cherry preserves before adding chocolate glaze.

 Salted Pretzel Crunch

Sprinkle crushed salted pretzels over the caramel for a sweet-salty texture bomb.

 Frequently Asked Questions

Can I use boxed cake mix instead of making it from scratch?

Yes! Use a high-quality chocolate or devil’s food cake mix, bake as directed in an 8×8 or 9×9-inch pan, and continue with the caramel and glaze layers.

How do I keep the caramel from hardening?

Adding heavy cream keeps the caramel soft and chewy. Let it cool slightly before pouring over the cake, and avoid overcooking it.

Can I make this gluten-free?

Yes — substitute a 1:1 gluten-free flour blend. Ensure other ingredients (like caramels and chocolate) are certified gluten-free.

Is the chocolate glaze necessary?

Not at all. The caramel layer alone is rich and satisfying — the glaze just adds an extra level of indulgence.

 Why You’ll Love These Velvet Cocoa Caramel Cake Squares

•  Fudgy, moist, and rich — the perfect texture

•  Gooey caramel adds luxurious sweetness

• Beautiful layers that look as good as they taste

•  Easy to slice and serve

•  Great make-ahead dessert for parties and potlucks

 Final Thoughts

Velvet Cocoa Caramel Cake Squares are pure dessert bliss. With the texture of a tender velvet cake, the richness of deep cocoa, and the gooey decadence of caramel, these treats are impossible to resist. They’re elegant enough to impress at a dinner party, but easy enough to whip up for a weeknight treat.

Once you try these, they’ll become a new staple in your dessert rotation — and everyone will be asking for the recipe.