This post may contain affiliate links. See my disclosure policy.
This moist and tender chocolate caramel cake is layered with smooth salted caramel! It’s made in just one bowl, and has no eggs, butter, or milk.
This caramel chocolate cake is the show-stopping dessert I keep in my back pocket for special occasions…or when I want to show off a little.
Starting with chocolate cake, it’s taken over the top (literally) with a gooey caramel topping and a sprinkle of sea salt. The results speak for themselves: a simple yet elegant, deeply flavorful cake that’s deceptively easy to make.
Table of Contents
Why I love this recipe
- Pantry staples only. With no eggs, butter, or milk needed, you’d never be able to tell by how moist and fluffy it is!
- Perfect texture. The chocolate cake is tender with the perfect crumb, and the smooth caramel on top ties the whole thing together.
- The easiest dessert. No complicated kitchen gear or skills are needed to get this showstopper on the table.
- Made in one bowl. So clean-up is kept to a minimum. Just how I like it!
If you are after more chocolate cake recipes, try my chocolate peanut butter cake, chocolate raspberry cake, and Death by Chocolate cake!
★★★★★ REVIEW
“I made this cake for my wife a couple of years ago on her birthday, and she still talks about it. I’ll be making another one this Sunday for her birthday. Great recipe!” – Micah
Key Ingredients
- All-purpose flour. Sift your flour first to ensure that there are no clumps in the batter. If you need this to be a gluten-free cake, use gluten-free all-purpose flour (I had success with Bob’s Red Mill).
- Cocoa powder. Dutch processed cocoa powder or dark cocoa powder. The dark cocoa powder gives the cake a richer flavor.
- Sugar of choice. Any sugar can be used. White sugar, brown sugar, or even coconut sugar can be used.
- Baking soda. Works with vinegar to give the cake some rise and fluffiness without needing any eggs whatsoever.
- Salt. Brings out the sweetness of the cake.
- Vinegar. Either white vinegar or apple cider vinegar can be used. If you don’t have vinegar, you can also use lemon juice, but it doesn’t achieve the same fluffiness.
- Vanilla Extract. A must for any good cake recipe!
- Oil of choice. Use a neutral flavored oil, like canola, vegetable, or safflower oil.
- Water.To mix everything together. I also tried this with unsweetened almond milk and noticed no difference.
- Caramel sauce. To layer the cake and spread it all over and around. I used my vegan caramel, but you can use any caramel sauce of choice!
How to make a chocolate caramel cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the cake batter. In a large bowl, mix dry ingredients, then whisk in wet ingredients until a thick batter forms.
Step 2- Bake. Spoon batter into the greased pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool completely in the pan.
Step 3 – Top with caramel. Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it.
Arman’s recipe tips
- Be patient! I know it’s tempting, but you must let the cake cool completely before frosting it. The frosting will seep off the cake if its still warm.
- Avoid overmixing, as the more you mix, the more gluten develops and the denser the cake will be. Mix only until you have a smooth, cohesive batter.
- Don’t overbake. Remember, the cake will continue to bake as it cools down. Remove the cake from the oven once a toothpick comes out mostly clean.
- Adjust the caramel. My homemade caramel sauce is thick, like dulce de leche. For a smoother and thinner caramel sauce, consider using store-bought or a homemade version made with brown sugar and butter.
Frequently asked questions
Yes, you can (and I’ve made it as pictured!). If you’d like to make a layer cake or triple-layer cake, simply grease two or three 8-inch cake pans and bake them at the same time as a single-layer cake.
Yes, absolutely. I know it can be intimidating to make your caramel, so use a good quality store-bought caramel sauce.
More easy cakes to try
If you tried this Chocolate Caramel Cake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chocolate Caramel Cake
Ingredients
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 cup sugar white, brown, coconut
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vinegar white or apple cider vinegar
- 1 teaspoon vanilla extract
- 6 tablespoons oil canola, vegetable, safflower, or any neutral oil
- 1 cup water
- 1 cup caramel sauce * See notes
- 1/2 cup chocolate frosting Optional
Instructions
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl,combine the flour, sugar, cocoa powder, baking soda, and salt, and mix well. Add the vinegar, vanilla, oil, and water, and mix until a thick cake batter remains.
- Transfer your cake batter into the greased pan. Bake for 25-27 minutes or until a toothpick comes out clean. Allow the cake to cool completely in the pan.
- Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.
Fantastic easy to make cake! Tastes really great and with a caramel sauce it adds an extra layer of the richness you would expect. Made for my daughter’s birthday x2 as we had a house full and everyone absolutely loved it.
I made this cake for my wife a couple years ago on her birthday and she still talks about it. I’ll be making another one this Sunday for her birthday. Great recipe!
What consistency did you use for the caramel in the picture, meaning how did you achieve that and stillbe able to layer your cake layers without having the caramel gush out during icing?
How many times do you do the recipe to achieve the beautiful cake shown?
It’s 3 cakes 🙂
Delicious
Can you make it with almond flour?
You’d be better off making my keto chocolate cake and layering it with caramel. 🙂
Is there anything I can use to replace the oil in this recipe? Thanks
Not that I’ve tried!