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.
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
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
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.
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.
I decided to try this recipe for caramel frosting since it didn't require a candy thermometer. I have made it twice now and it came out really well. The key is to stir constantly once it approaches the boiling point. I did boil for closer to three minutes the second time and the color seemed a little richer. It does set fairly quickly, so have your cake layers ready to go when you are done with the frosting.
Searched for a Caramel Cake that wasn't just a yellow cake with Caramel Frosting and found this. Cake was moist and Frosting was outstanding. So easy to make. Frosting took me almost 4 minutes to get the consistency that I wanted for frosting. I now want this to be my birthday cake from now on.
Yum! My family loved this cake. The frosting took me more like 4 min boiling to look right. The cake was nice and moist. Would definitely make this again. The caramel also will make a good caramel apple recipe.
I didn't make the cake, I used a funfetti box, my daughter's birthday request, but she wanted caramel frosting, so after searching for one I had all the ingredients for this was the one I tried... and I have to agree, this frosting IS absolutely outstanding! I doubled the recipe and used left over for ice cream topping... I'll never buy a jar again!
Boo hoo! What happened to my frosting?!? It did not come out as great as I'd hoped. Wonder if the recipe really calls for 1 cup of sugar vs 1/2 cup... Also think it should be modified a bit. Perhaps blend all ingredients together first then put them in the pot and bring to a boil. After that perhaps remove and mix with a mixer. Anyone else not have it come out looking exactly like it does in the picture? Hum... Willing to try it again.
This is fantastic! I have made this at least four times. My husband, who is not a cake guy, loves this recipe and even requested it for his birthday. I could eat the frosting straight from the pan (and have)!
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