Caramel Layer Cake¶
 Serves |  Total Time |
|---|---|
| 16 | 40 minutes |
Ingredients¶
1 Tbsp (8 g) cake flour
1 cup (227 g) packed light brown sugar- 7 Tbsp butter
0.5 cup egg substitute- 2 cups (240 g) cake flour
- 1 tsp baking powder
0.5 tsp baking soda- 0.25 tsp salt
1 cup (227 g) milk- 0.5 cup (106 g) dark brown sugar
- 3 Tbsp butter
- 1 tsp vanilla extract
- 0.12 tsp salt
- 14 oz%can sweetened condensed milk
Cookware¶
- 2 8-inch round cake pans
- 1 large mixing bowl
- 1 mixer
- 1 separate bowl
- 1 whisk
- 1 wire rack
- 1 saucepan
- 1 serving plate
Instructions¶
Step 1¶
Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray; line bottoms with wax paper. Lightly coat wax paper with cooking spray; dust pans with cake flour and set aside.
Step 2¶
In a large mixing bowl, place packed light brown sugar and softened butter. Beat with a mixer at medium speed for 3 minutes until well blended.
Step 3¶
Add egg substitute to sugar mixture; beat well.
Step 4¶
In a separate bowl, combine cake flour, baking powder, baking soda, and salt, stirring well with a whisk.
Step 5¶
Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
Step 6¶
Spoon batter evenly into prepared pans and sharply tap pans on counter to remove air bubbles.
Step 7¶
Bake at 350 °F for 25 minutes until cake tester comes out clean.
Step 8¶
Cool in pans for 10 minutes on a wire rack. Remove from pans; peel off and discard wax paper. Cool cakes completely on wire rack.
Step 9¶
For frosting: In a saucepan, combine dark brown sugar, butter, vanilla extract, salt, and sweetened condensed milk over medium heat; bring to a boil. Cook for 2 minutes or until thickened, stirring constantly.
Step 10¶
Place 1 cake layer on a serving plate, spread with ⅓ cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Source¶
- Recipe Box