Velvet Cocoa Caramel Cake Squares Recipe | Decadent & Irresistible Dessert

If you’re looking for a dessert that’s rich, indulgent, and guaranteed to impress, these Velvet Cocoa Caramel Cake Squares are the perfect choice. With their moist chocolate base, gooey caramel layer, and a hint of velvety smoothness, they strike the perfect balance between chewy and fudgy. Ideal for parties, bake sales, or simply treating yourself at home, these cake squares are a bite-sized version of chocolate-caramel heaven.

Why You’ll Love This Recipe

• Decadent flavor: A mix of cocoa-rich cake and buttery caramel.

• Perfect portions: Easy-to-cut squares make serving simple.

• Crowd-pleaser: Loved by kids and adults alike.

• Make-ahead dessert: Stores well for several days, making it great for gatherings.

Ingredients You’ll Need

For the cake layer:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1/2 cup milk

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/4 tsp salt

For the caramel layer:

• 1 cup soft caramel candies (or homemade caramel sauce)

• 2 tbsp heavy cream

For topping:

• 1/2 cup semi-sweet chocolate chips (optional)

• Flaky sea salt (optional, for garnish)

Step-by-Step Instructions

1. Prepare the oven – Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

2. Make the cake batter – In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, combine melted butter, sugar, eggs, milk, and vanilla. Mix wet and dry ingredients until smooth.

3. Bake the base – Pour half of the batter into the prepared pan and bake for 10 minutes to set slightly.

4. Add the caramel layer – Melt caramel candies with heavy cream over low heat until smooth. Pour over the partially baked cake layer.

5. Top with remaining batter – Spread the rest of the chocolate batter evenly over the caramel layer.

6. Finish baking – Bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs.

7. Optional topping – Sprinkle with chocolate chips or flaky sea salt while still warm.

8. Cool & cut – Allow the cake to cool completely before cutting into squares.

Tips & Variations

• Nutty twist: Add chopped pecans or walnuts between the caramel and cake layers.

• Double caramel: Drizzle extra caramel sauce on top before serving.

• Make it fudgier: Replace half the flour with almond flour for a denser texture.

• Holiday version: Sprinkle with crushed peppermint or festive sprinkles.

• Serving idea: Pair with vanilla ice cream for a restaurant-style dessert.