Chocolate Penuche Single Layer Cake
My penuche frosting video was the tutorial that started it all for me and helped my Instagram take off in 2023. But probably not for the reason you think.
Don't get me wrong this recipe is incredible. The rich chocolate, the sweet Penuche frosting, and the flaky sea salt balances it all out. It's truly incredible! Having a video go viral is really fun but there is a side that people don't talk about and that's the really ugly side. You get so many negative comments, and the biggest one in this video was that I was saying the word Penuche incorrectly. I grew up with my family pronouncing it pen-oo-sh but everyone in the comments said it should be pen-oo-che.
Regardless of how you pronounce Penuche, this frosting is a crowd-pleaser! Not only was this recipe the catalyst to popping off on Instagram but more special to me is that it's actually from my Grandma Wilken’s recipe box. The recipe was from my great aunt Janet and a while back my family was eating at Culver's with Janet and I told her that her recipe had gone viral. She agreed that this frosting recipe pairs so well with a rich chocolate cake.
Often when I share this chocolate cake recipe, people comment asking, “Where's the eggs?” and there are no eggs in this cake. If you haven't seen a recipe like this before, it is a Depression-era cake often called “Crazy Cake.” One notable thing about this cake is that it does not include eggs. It is still rich and delicious, and you're going to love it!
While you could double this recipe and make a layered cake, I really love the single-layer cake because you don't have to have any special frosting or decorating skills. Just plop the frosting on top, swirl it around a bit, and you’re good. I also love the fact that you don’t wind up with a bunch of leftovers because this is definitely a dessert I could snack on all day long if I had any sitting around!
Frequently Asked Questions
Does the caramel have to be cooled off before adding the powdered sugar?
Yes! if you add the powdered sugar in while the caramel mixture is still warm the sugar will melt and the frosting will be very thin. If this happens, put the frosting in the refrigerator until it is chilled, and then whisk it again once it has thickened up.
How long will this cake last?
Store in the refrigerator for up to 4 days.
Can this cake be frozen?
Yes, double wrap in plastic wrap and freeze for up to 2 months.
What if I don't have any flaky sea salt?
You can omit the flaky sea salt. I would be wary of using table salt as it is much saltier.
Chocolate Penuche Single Layer Cake
Serves 8
Chocolate Cake
1 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup cold water
1 teaspoon distilled white vinegar
1/3 cup vegetable oil
1. In a medium-sized mixing bowl whisk flour, sugar, cocoa, salt, and baking soda.
2. Add vanilla, water, vinegar, and oil. Whisk until smooth. The batter will be very thin.
3. Pour batter into a greased and parchment-lined 8-inch pan.
4. Bake at 350 for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
Penuche Frosting
1/4 cup salted butter, melted
1/2 cup dark brown sugar
3 tablespoons heavy whipping cream, divided
3/4 cup powdered sugar
Flakey sea salt
1. In a medium saucepan over low heat cook butter and brown sugar for 2 minutes, stirring constantly.
2. Add two tablespoons of heavy whipping cream. Bring to a boil and remove from the heat. Cool to room temperature.
3. Add powdered sugar to caramel and whisk until smooth. Add one tablespoon of cream and whisk until completely combined and thick. Spread over the chocolate cake and sprinkle with flakey sea salt.