Chocolate Caramel Cake

This chocolate caramel cake is a moist and tender chocolate cake layered with smooth salted caramel! Made in just one bowl, I love how there are no eggs, butter, or milk.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 189kcal

Author Arman Liew

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.

Notes

For a double layer cake, double the ingredients. For a triple layer cake, triple the ingredients.

* I used homemade vegan caramel, but any caramel works.

TO STORE: Cake can be stored in the refrigerator, in a sealed container, or covered in plastic. The cake will keep fresh for up to 2 weeks. Let sit at room temperature for 30 minutes, before enjoying.

TO FREEZE: Slices of cake can be stored in the freezer for up to 6 months. Be sure that the slices are completely sealed, either in a container or covered in plastic wrap.

Skip the salt: If you'd like this to be a plain caramel cake instead of a salted caramel cake, omit the salt sprinkling between each layer.

Be creative: I’m lazy and prefer the “low-effort” look of fully coating the cake in caramel. But if you want to go the extra mile, carefully pour the caramel directly on top of the cake until it begins to drip down the edges. Don’t worry if it looks uneven–it’s supposed to!

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