Salted Caramel Spiked Chocolate Cake

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This cake recipe is one of those oldies but a goody. 
So easy to make and so much to love about it.

First off, it is so chocolaty and super moist.

It doesn't use eggs, milk or butter, just a little bit of oil.

You don't need a mixer, you just stir it together in one bowl.'s the perfect size when you don't want sweets hanging around for long.

See how the caramel soaks down in the cake. 


Linked with Weekend Potluck and Foodie Friday.

Salted Caramel Spiked Chocolate Cake

1 1/2 cups flour
4 tbsp cocoa (unsweetened)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure vanilla extract
5 tbsp vegetable oil 
1 cup water
1/2 cup salted caramel topping (I used Smuckers)
Chocolate Buttercream Frosting 

Preheat oven to 350 degrees F.

Grease 8" square baking pan.  

Mix together first 5 ingredients. Add vinegar, vanilla, oil and water; stir together until smooth.

Bake on middle rack of oven for 30 minutes.  Check with a toothpick or knife to make sure it comes out clean.

While cake is still hot, use a knife or fork to poke holes all over top of the cake. Heat caramel slightly for easy pouring and drizzle over the cake, spreading out to cover the entire top. Let cool completely. Frost with your favorite buttercream frosting.

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