Caramel Layer Cake

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 29%
  • Fat: 9.7g
  • Saturated fat: 6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 48.5g
  • Fiber: 0.3g
  • Cholesterol: 28mg
  • Iron: 1.9mg
  • Sodium: 238mg
  • Calcium: 136mg

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

Preparation

  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.
Note:

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.

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