There’s nothing quite like the allure of a homemade chocolate caramel cake. It’s the kind of treat that brings back memories of family gatherings and special occasions. For me, it’s reminiscent of Sunday afternoons at my grandmother’s house, where dessert was always a highlight. Her version was a labor of love, and each bite felt like a warm hug. This recipe captures that same essence but simplifies the process, making it accessible even on a busy weekday.
What I love most about this recipe is its flexibility. You can use any sugar you prefer, whether it’s white, brown, coconut, or a sugar-free substitute, making it easy to adapt to different dietary needs. The oil choice is also versatile, so you can use what you have on hand, be it canola, vegetable, safflower, or any neutral oil.
One tweak I find particularly delightful is adding a pinch of sea salt to the caramel sauce for a salted caramel twist. It elevates the flavors and adds a sophisticated touch to the cake. If you’re feeling indulgent, a layer of chocolate frosting can turn this single-layer cake into a decadent two-layer masterpiece, perfect for celebrations.
This recipe is not only delicious but also straightforward, making it a great option for novice bakers or anyone short on time. With a preparation time of just five minutes and a cooking time of 25 minutes, you can whip up this delightful cake in no time. So, whether you’re baking for a family gathering, a potluck, or just to satisfy your sweet tooth, this chocolate caramel cake is sure to be a hit.
How to Make Chocolate Caramel Cake
Ingredients
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (gluten-free, if needed)
- 1 cup caramel sauce (*See notes)
- 6 tablespoons oil of choice (canola, vegetable, safflower, or any neutral oil)
- 1 teaspoon baking soda
- 1 cup water
- 1/4 cup cocoa powder
- 1 tablespoon vinegar (white or apple cider vinegar)
- 1/2 cup chocolate frosting (Optional)
- 1 cup sugar (white, brown, coconut, or sugar-free subs)
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F and grease an 8-inch cake pan. Set it aside.
- In a large bowl, mix together the dry ingredients thoroughly. Add the wet ingredients and stir until you get a thick batter.
- Pour the batter into the greased pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Once the cake has cooled, spread the caramel sauce over the top. For a salted caramel twist, sprinkle some salt over the caramel. If making a layer cake, you can add chocolate frosting as an additional layer.
FAQs:
Can I use a different type of flour for this chocolate caramel cake?
Yes, you can use gluten-free all-purpose flour if needed. Just ensure it is a 1:1 substitute for regular flour to maintain the texture and consistency of the cake.
What type of oil works best in this recipe?
You can use any neutral oil such as canola, vegetable, or safflower oil. These oils won’t affect the flavor of the cake. However, you can also use coconut oil if you prefer a slight coconut flavor.
How do I make homemade caramel sauce for this cake?
To make homemade caramel sauce, combine 1 cup of sugar with 6 tablespoons of butter in a saucepan over medium heat. Stir continuously until the mixture turns amber. Slowly add 1/2 cup of heavy cream and stir until smooth. Let it cool before spreading on the cake.
Is it necessary to use vinegar in the cake batter?
Yes, vinegar is essential in this recipe as it reacts with the baking soda to help the cake rise and become fluffy. You can use either white vinegar or apple cider vinegar.
How should I store the chocolate caramel cake?
You can store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. Ensure it is well wrapped to prevent it from drying out.
Can I add other toppings to this cake?
Absolutely! Besides caramel sauce and chocolate frosting, you can add whipped cream, nuts, or fresh berries for extra flavor and texture. Personalize it to suit your taste preferences.
Chocolate Caramel Cake
Ingredients
- 1 cup sugar white, brown, coconut, or sugar-free subs
- 1/4 cup cocoa powder
- 1 cup water
- 6 tablespoons oil of choice canola, vegetable, safflower, or any neutral oil
- 1 teaspoon baking soda
- 1 tablespoon vinegar white or apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour gluten-free, if needed
- 1 cup caramel sauce *See notes
- 1/2 teaspoon salt
- 1/2 cup chocolate frosting Optional
Instructions
- Preheat your oven to 350F. Grease an 8-inch cake pan and set it aside.
- In a large bowl, combine the dry ingredients and mix well. Add the wet ingredients and stir until you have a thick cake batter.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan.
- After the cake is cool, spread the caramel sauce on top. For a salted caramel version, sprinkle some salt over the caramel. If you're making a layer cake, you can also add chocolate frosting on top.
