Chocolate Caramel Layered Ombre Cake

I am starting to notice a theme in my desserts. The dominant flavours are the chocolate and caramel combination. I knew I wanted to make an Ombre Cake using these flavours.

5 Layer Ombre Cake
5 Layer Ombre Cake

What is ombre? It the effect you get when you create a graduated colour change from light to dark. You often see the effect in women’s hairstyles, they start dark at the root and gradually fade out to a lighter colour.

I mentally played with a few Ombre recipe ideas, but I settled on making an Ombre Cake.

Chocolate Ombre Cake
Chocolate Ombre Cake

Not content with ombre just as a colour sequence I started to explore flavour profiles that would work together. As a child when I would see colour variations in a marble cake. I really wanted each colour to equal a unique flavour. Disappointingly the marble cake would taste the same whether you tried a pink, white or chocolate crumb.

5 Layer Chocolate and Caramel Ombre Cake
5 Layer Chocolate and Caramel Ombre Cake

This five layers cake has a different flavour for each colour but still uses just one batter.

Ombre Birthday Cake
Ombre Birthday Cake

My base batter was a simple melt and mix white chocolate mud cake. The bottom layer remains just white chocolate mud.  The next layer up is flavoured with a small amount of caramel flavouring. The intensity of caramel is increased on the third layer as is the colour with a little extra caramel. The fourth layer is a marbling of chocolate and caramel and the final layer is chocolate.

Layered Birthday Cake
Layered Birthday Cake

Chocolate Caramel Ombre Cake

A spectacular 5 Layer Ombre Cake in flavours of chocolate, caramel and white chocolate.
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Course: Cake, Dessert
Cuisine: Modern Australian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10
Author: Julie


  • 250 gm butter
  • 150 gm white chocolate
  • 2 cups caster sugar
  • 1 cup milk
  • 1 ½ cups plain flour
  • ½ cup SR flour
  • 1 t /s vanilla Essence
  • 2 Eggs
  • 2 TBS Dutch process chocolate
  • 6 drops caramel essence

Caramel Butter Cream Frosting

  • 4 1/2 cups icing sugar
  • 375 gm butter
  • 2 drops caramel essence


  • Oil the [easyazon_link identifier="B00M4JCHRE" locale="US" tag="gourmetgetaways1-20"]Wilton 5 cake tin set[/easyazon_link] well.
  • In a large saucepan combine butter, chocolate and sugar over the heat until melted and combined.
  • Remove the saucepan from the heat.
  • Add the milk, stir and allow to cool for 15mins.
  • Preheat the oven to 155 degrees.
  • Stir through the flours, add the eggs and vanilla essence. Mix until combined.
  • Use 5 small bowls to divided the mixture evenly. 1 cup of batter for each bowl.
  • Allow one container of batter to remain plain white chocolate.
  • Pour this layer into the Wilton tin and bake.
  • Add 2 drops of caramel essence to one bowl of batter. Mix until combined and pour into another Wilton layer tin. Bake
  • Add 4 drops of caramel essence to another bowl of batter. Mix until combined and pour the batter into the third Wilton layer tin.
  • Take 1/2 the batter from the fourth bowl and add it to the 5th bowl.
  • Add 2Tbs of Dutch process cocoa to the bowl with the most batter in it.
  • Pour 2/3 of the chocolate batter into the Wilton tin and bake.
  • The remaining white chocolate and dark chocolate batter gets swirled into the 5th cake tin.
  • Place the tin in the oven.
  • Cakes are cooked when they are springy and a skewer comes out clean.
  • Leave the cakes to cool for 5 minutes before turning out onto a wire rack.

Caramel Butter Cream Frosting

  • Once the cakes have cooled.
  • Beat the butter until light and pale.
  • Add icing sugar and continue to mix until light, fluffy and combined.
  • Add the caramel essence.
  • Smooth the caramel frosting between each of the cake layers starting at the lightest layer and working up to the chocolate layer.
  • Place the cake in the fridge for 30 minutes so the frosting becomes hard and the layers are stable.
  • Continue to frost the sides and top of the cake as desired.
  • I have piped swirls on the top of the cake and added white chocolate Raffaellos to the top.

It was a spectacular birthday cake to present, but very simple to make using the Wilton pans.  The Wilton 5 cake tin set requires just one standard cake batter to make this towering dessert.

5 Layer Birthday Cake
5 Layer Birthday Cake

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