Chocolate cake with Caramel Buttercream and Roast almond Filling

Chocolate Cake Caramel Buttercream

We all get so comfortable with the things we know that we stop trying new stuff and taking risks. Like, I haven’t ventured into any new recipe for so long :(.

But on insistence of a friend, I finally tried my hands at making Caramel. I have read the process several times earlier, but the technicality, the need of a candy thermometer and the bubbling hot cream technique are enough to scare anyone. I also read the condensed milk caramel, also called Dulce de leche. This did interest me but I didn’t have condensed milk at hand. So I started with what I had, and it turned out well. This caramel buttercream was lovely in texture-soft silky smooth and fluffy and tasted yumm 🙂

Chocolate Cake Caramel Buttercream

So basically this post is about the dreaded caramel, which I sandwiched between two regular chocolate sponge cakes. But, the highlight of this chocolate cake with caramel buttercream and roast almond Filling  will be the roasted almonds which complemented the caramel realy well!

Chocolate Cake Caramel Buttercream


Chocolate cake with Caramel Buttercream and Roast almond Filling

Rating: 41

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Chocolate cake with Caramel Buttercream and Roast almond Filling


  • 1 cup brown sugar
  • 4 tbsp unsalted butter
  • 100 gms chopped white chocolate
  • ½ cup cream
  • Pinch of salt
  • 1 tsp vanilla essence


  1. Now take a high sided saucepan and mix in all the above ingredients. Put the pan on medium heat and cook while whisking gently for 5-7 minutes. Keep stirring and heating until thick enough. Although, remember that it thickens more as it cools.


Now for the almonds. I prefer roasting them in the microwave at 100% power for 5-7 minutes. This is quicker than roasting them in the oven.

Chocolate Cake Caramel Buttercream

Lets assemble this now.

You can bake 2 of your favourite sponge cakes- vanilla , chocolate or maybe white chocolate cakes.

Anything you feel like having today!!

I baked 2 chocolate sponge cakes , sandwiched them with lots of caramel buttercream sprinkled with chopped roasted almonds. You can have it as it is or cover the entire thing in chocolate icing, ganache or buttercream. Mine was covered in this silky dark chocolate ganache (you can find the ganache recipe in the chocolate truffle cake post). But I was feeling a little creative that day so I made this pattern with the leftover buttercream and chocolate buttons. Pretty !!

Chocolate Cake Caramel Buttercream

Let it settle in the refrigerator for a few hours before cutting into it. The pictures that show the filling inside are a little messy 😀 because we coudn’t wait to eat!!!

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    1. I love toasted almonds and chocolate together😁 And some caramel is even better😋 Thank you for your sweet words😘😘

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