ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramel Layer Cake

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 16 servings (serving size: 1 slice)
This lightened version of an old-fashioned caramel cake has less than 10 grams of fat per serving because it calls for a reduced amount of butter, fat-free milk and egg substitute.  The thick caramel frosting will not disappoint caramel cake fans.

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon cake flour
  • 1 cup packed light brown sugar
  • 7 tablespoons butter, softened
  • 1/2 cup egg substitute
  • 2 cups cake flour (about 8 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • Frosting:
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 (14-ounce) can sweetened condensed milk

Nutrition Information

  • calories 298
  • caloriesfromfat 29 %
  • fat 9.7 g
  • satfat 6 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 48.5 g
  • fiber 0.3 g
  • cholesterol 28 mg
  • iron 1.9 mg
  • sodium 238 mg
  • calcium 136 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.

  3. Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.

  4. Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.

  5. To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.

  6. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Cook's Notes

Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.