Chocolate Caramel Cake
Try this versatile Chocolate Caramel Cake recipe that allows for various sugars and oils. A delicious dessert that everyone will love.
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.