Tuesday, August 7, 2012

Caramel cake with caramel/chocolate frosting

This cake is really light. I made enough batter for one cake pan. Used a deep 8 inch pan which  I got from Hobby Lobby. I started baking a few years ago after we found out my son had a severe milk allergy. So all my baked goods are milk protein free . I use a lot of soy margarine, almond milk and coconut butter { Olivio brand} in my baked goods.


1/2 cup unsalted butter { I used soy margarine} 
1/2 cup sugar                                                         
2 eggs slightly beaten                                          
3/4 cup self-rising flour                                       
1tbsp milk { used almond milk}                              
1 tbsp caramel syrup                                           


1/4 cup unsalted butter, softened                     
2 tsp caramel syrup                    
2 tbsp milk                                  
2 1/2 cup confectioners' sugar    

Preheat oven to 350F.
Place butter and sugar in a bowl and beat till light and fluffy.
Gradually beat in eggs. Sift in flour and fold gently using a metal spoon.
Fold in milk and syrup.
Pour into greased and floured  8 inch cake pan.
Bake in oven for 20-25 minutes, till firm to the touch.

For frosting, put butter, caramel syrup and milk in a large bowl.
Beat with a mixer till smooth.
Gradually beat in confectioners' sugar, 1/4 cup at a time, till frosting light and creamy.

Once cake is cooled, cut in two with long serrated knife, spread a thick layer of frosting on cut surface and replace top half of cake.
Continue to cover cake till all covered with frosting. Keep in refrigerator for 15 minutes.
Once frosting is firm, you may sprinkle with some powdered chocolate. I used a Martha Stewart cake stencil for this design effect.

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