This stunning chocolate caramel Mars Bar cake is an easy showstopper dessert fit for any special occasion! A rich chocolate sponge cake filled with gooey caramel and a chocolate buttercream frosting.
Chocolate and caramel is quite the heavenly combination. This chocolate Mars Bar cake is absolutely divine – soft chocolate sponge sandwiched together with gooey caramel, chocolate buttercream frosting and topped with more caramel and decorated with chopped Mars Bars.
It looks impressive but it’s actually very simple to make – I use Carnation tinned caramel for ease, although you can use homemade caramel sauce if you like.
ingredients you will need to make this chocolate caramel cake
(Scroll to the bottom of the post to find printable recipe card and detailed instructions)
- Caster Sugar
- Vanilla Extract
- Plain Flour
- Baking Powder
- Bicarbonate of Soda
- Cocoa Powder
- A tin of Carnation (or or shop bought) Caramel
for the chocolate buttercream
- unsalted butter
- Icing Sugar
- Dark Chocolate
- Vanilla Extract
- 2-3 Mars Bars, chopped
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- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp fine salt
- 40g cocoa powder, sifted
- 225g soft butter or baking margarine
- 225g caster sugar
- 2 large eggs, beaten
- 2 tsp vanilla extract
- 150ml buttermilk
- 1x397g can of carnation caramel
For the chocolate buttercream:
- 500g icing sugar, sifted
- 250g very soft unsalted butter
- 1 tsp vanilla extract
- 180g dark chocolate, melted and cooled
- 2-3 Full size Mars Bars, chopped
- Preheat the oven to 180C/160Fan/350F. Grease and line twox20cm round cake tins. Combine the plain flour, baking powder, bicarbonate of soda, salt and cocoa powder in a medium bowl.
- Cream the butter and caster sugar together until very light and fluffy. Slowly add the beaten eggs, mixing thoroughly after each addition. Beat in the vanilla extract.
- Fold half of the dry ingredients into the mixture, followed by half the buttermilk. Fold in the remaining flour mixture and buttermilk until you have a smooth batter.
- Pour the batter into the prepared cake tins. Bake for 20-25 minutes or until the cakes are risen and a cake tester or skewer inserted in the middle of the sponges come out clean.
- Leave the cakes to cool in the tins for 10 minutes before carefully turning out onto a wire rack. Leave to cool completely.
- Make the chocolate buttercream by melting the chocolate in a bowl set over a pan of simmering water. Don't allow the water to touch the base of the bowl or the chocolate could seize and turn grainy. When most of the chocolate has melted, remove from the heat and stir until smooth. Set aside to cool.
- Cream together the soft butter and icing sugar together until the mixture is very light and fluffy. Beat in the vanilla extract. Stir in the cooled melted chocolate, mixing until all the chocolate is incorporated.
- To decorate the cake, spread just under half of the tin of caramel all over one sponge. Using a piping bag fitted with a star nozzle, pipe chocolate buttercream on top of the caramel.
- Top with the second sponge then carefully pour the rest of the caramel on top of the sponge, using a small palette knife to stop if running all over the edges (but if this happens it's no big deal) Pipe chocolate buttercream all over the edge of the cake and top with chopped Mars Bar pieces.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 585Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 88mgSodium 213mgCarbohydrates 74gFiber 2gSugar 58gProtein 4g