Wishing all my readers a Very Happy New Year 2015
Let us begin this new year with a sweet note. Last year for me was a ride on roller coaster. There were so many ups and downs. The two main incidents were loosing my father and taking my blogspot to domain. When coming to my blog I am so happy that so many readers are actually trying my dishes and am getting so many positive feed backs. This year I am planning to post more video recipes in my you tube channel and hope by the next year it becomes a success too. To celebrate and welcome this new year, I made an eggless caramel cake with salted caramel butter cream and salted caramel glaze. We shared it with our friends.
Last time I tried caramel cake with flax gel and I got some mixed reviews. Some asked for a recipe with easy to get ingredients. So I tried it again with some modifications and used curd this time. I was so happy with the results. The cake was so spongy and it was so light. The flavour of the caramel syrup was so lovely. When paired with the fluffy caramel butter cream and gooey caramel syrup it was divine. You need to taste this to realise it.
I have already posted the preparation of caramel syrup and caramel sauce in my blog. Please take a look. I have even done a video for caramel syrup. Don’t miss it. IF you don’t know the difference between a syrup and sauce, then here it is. For the syrup, we caramelize the sugar to dark brown and add water to bring it to honey consistency whereas the sauce is very rich. Heavy cream and butter are added to the caramelized sugar to bring it to sauce consistency. Sauce can be used for topping desserts whereas the syrup is used in cakes to give the caramel flavour. To my regular caramel sauce I added 1/2 tsp of salt and made salted caramel sauce. The saltiness gave a nice twist to the usually sweet sauce. The caramel syrup is bitter as the caramel is the process of burning the sugar. But the bitterness will not affect the final taste of the cake. Only the flavour will come through. So no worries. Now let us move on to the recipe.
Ingredients:
Makes 2 – 6″ cakes or 1- 8″ cake
For The Cake:
Butter-1/3 cup
Brown sugar-1/2 cup
Curd/ Yogurt – 1/4 cup
Caramel Syrup – 1/4 cup
Milk-1/2 cup
Vanilla Essence-1/2 tsp
Flour/ Maida-1 1/4 cups
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Salt-1/2 tsp
For The Butter Cream:
Butter-1/3 cup
Caramel Sauce – 1/3 cup
Vanilla-1 tsp
Icing Sugar-2 cups
Milk-1-2 tsp
For The Glaze:
Caramel Sauce – 1/3 cup
Procedure:
For The Cake:
Preheat oven to 175°C.
In a bowl cream together butter and brown sugar.
Add caramel syrup and curd and beat until incorporated.
The batter may look curdled, but it is fine.
Add milk.
Mix together flour, baking soda, baking powder and salt in a bowl.
Add it to the butter mixture and beat until all the ingredients are incorporated.
Pour the batter in two 6″ greased and dusted pans ( you can also use goop to grease the pans).
Bake it for 30-40 minutes or until a skewer inserted comes out clean.
Remove the pans from oven and let them rest on wire rack for 5 minutes.
Flip the cakes on the wire rack and allow them to cool completely.
Salted Caramel Butter Cream:
In a bowl beat together butter and salted caramel sauce until fluffy.
Add sifter icing sugar in batches and beat until combined.
Add little milk to bring the butter cream to desired consistency.
Cover with cling film and set aside.
Assembling The Cake:
Trim off any irregularities in the cake with a serrated knife.
Apply a blob of butter cream on the serving plate and place a cake on it.
Apply a layer of butter cream on top with a spatula.
Now place the other cake on top.
With the help of a spatula, cover the whole cake with the butter cream.
Using a bench scraper, smooth the sides of the cake.
Now pour the sauce on top and let it fill the top and drizzle on the sides.
Decorate the cake with the remaining butter cream.
Eggless Caramel Cake with Salted Caramel Buttercream
Ingredients
For The Cake
- Butter-1/3 cup
- Brown sugar-1/2 cup
- Curd/ Yogurt - 1/4 cup
- Caramel Syrup - 1/4 cup
- Milk-1/2 cup
- Vanilla Essence-1/2 tsp
- Flour/ Maida-1 1/4 cups
- Baking Powder-1 tsp
- Baking Soda-1/2 tsp
- Salt-1/2 tsp
For The Butter Cream
- Butter-1/3 cup
- Caramel Sauce - 1/3 cup
- Vanilla-1 tsp
- Icing Sugar-2 cups
- Milk-1-2 tsp
For The Glaze
- Caramel Sauce - 1/3 cup
Instructions
For The Cake
- Preheat oven to 175°C.
- In a bowl cream together butter and brown sugar.
- Add caramel syrup and curd and beat until incorporated.
- The batter may look curdled, but it is fine.
- Add milk.
- Mix together flour, baking soda, baking powder and salt in a bowl.
- Add it to the butter mixture and beat until all the ingredients are incorporated.
- Pour the batter in two 6" greased and dusted pans ( you can also use goop to grease the pans).
- Bake it for 30-40 minutes or until a skewer inserted comes out clean.
- Remove the pans from oven and let them rest on wire rack for 5 minutes.
- Flip the cakes on the wire rack and allow them to cool completely.
Salted Caramel Butter Cream
- In a bowl beat together butter and salted caramel sauce until fluffy.
- Add sifter icing sugar in batches and beat until combined.
- Add little milk to bring the butter cream to desired consistency.
- Cover with cling film and set aside.
Assembling The Cake
- Trim off any irregularities in the cake with a serrated knife.
- Apply a blob of butter cream on the serving plate and place a cake on it.
- Apply a layer of butter cream on top with a spatula.
- Now place the other cake on top.
- With the help of a spatula, cover the whole cake with the butter cream.
- Using a bench scraper, smooth the sides of the cake.
- Now pour the sauce on top and let it fill the top and drizzle on the sides.
- Decorate the cake with the remaining butter cream.
Hi
Can you tell me how many days will cake be fresh for?
2 day max Aparnaa. As this is eggless, you can’t keep it for more than that. But you can always slice it and keep it in an airtight box in fridge and it will last for a week. Before serving, bring it back to room temp.
Hi Gayathri… Can I use this cake as a base for fondant cake..
Thanks Anchal
Yes Anchal, you can use it.
Hi Gayathri,
Came across this recipe while I was searching for something else this morning… since the recipe looked interesting I thought of giving it a shot.. I must admit I was a lil hesitant even when I put the batter for baking because I haven’t had very good experiences with eggless cakes before.. they somehow dun get very good structure or dun taste very nice the next day…
anyways, I kept my fingers crossed n waited impatiently for the next 40 mins n 15 mins till the cake cooled down… when I cut the cake, it was superrrrrrrrrrrr soft n delish… I am soooooo happy with the end result that I doubt it will stay until tomorrow (to check how it tastes the next day) … I guess I will simply keep a piece aside right now since caramel cakes taste better when stale..
A big thank you to google for showing me the eggless caramel cake option in the search tab n ofcourse to you for the wonderful recipe.. i look forward to trying more of your recipes… 🙂 🙂
I wish I could upload a pic…
I am so happy to hear such a good feed back Meghana. So glad you liked my version..
You are always my saviour..when it comes to eggless cakes nothing works better for me than your recipes…thanks for the lovely recipe..
Hi, I made the cake ,it tasted good n soft..but one thing the cake rose well during baking but after taking out of the oven it started sinking… don’t know what is the reason..n I used white sugar instead of brown
The sugar is not the problem here. There has been some problem with the measuring of ingredients. Please check it.
Thanks..I think I added heaped 1/4 cup of yoghurt.. that might be the reason..anyway thanks
Hi, can i use ghee instead of butter while making cake, will it effect the texture,
Ghee and butter are different. So the final result will be different.
Interesting cake, want to try this one .what is your cup measure 200 ml or 240 ml? Thanks in advance.
Mine is a 200 ml cup.
Hi Gayathri i have a big doubt what exactly is the weight of flour / butter when it’s written as 1 cup
1 cup of flour weighs 115 gm and 1 cup of butter weighs 210 gm in all my recipes.
Hi, Did you use 240 ml measuring cup or 250 ml? Can you please specify. Thanks, smitha
I have used a 200 ml cup.
Hi, , can we use regular homemade yoghurt or should we use hung curds/set curd.
Regular homemade yogurt is fine. No need to use hung curd.
For the decoration,can you please tell me what nozzle u used for piping? nozzle number,if any!
I used a star tip. You can use Wilton 1M.
Very impressed with this recipe . I was hesitant to do the eggless version of caramel cake but this turned out super soft and perfect in texture and sweetness. Thanks a lot for the wonderful recipe.
Hi dear
Made this cake for my father in law today. It was very soft after bringing out of d oven. However it turned hard after refrigerating with icing. Was it a mistake to refrigerate it ?
This is a butter based cake. So you need to serve it at room temp. Else it will go hard. For chilled cakes try oil based cakes.
Since I am a vegetarian, really find your recipes very useful. They are simple yet awesome! Can you add Pinterest to your blog? Saving and retrieving recipes is easier.
It is there Pavani. Each image can be pinned to pinterest.
Hi, i made it but didnt come well, the batter while pouring was that of thick idli batter consistency and it didnt cook at all except edges, i kept for 40mnts but didnt cook, pls tell me what cud be wrong,
Check your oven temperature. See whether it is heating properly. This could be because of uneven heating.
Hi,
Can I melt caramel chips and add instead of caramel syrup?
Yes, you can do that.
Hi Gayathri,
Thank you so much for this wonderful recipe! My cake was the perfect texture and had an amazing taste.
I’m new to your receipts and I’ve tried vanilla cake and it turned out really beautiful. I’m interested in trying this caramel cake, but I don’t get caramel syrup, so can you tell me how to make caramel syrup. Or what other substitute can I use
Please click on the caramel syrup and it will take you to the recipe
Hi lovely cake recipe… i just have a query …should i refrigerate this cake before applying buttercream to this cake??? kindly let me know pls
Thank you. It is better to refrigerate any cake before frosting. And wrap it in two or three layers of cling fim. Otherwise the cake would dry in the fridge.
Hi Gayathri mam
My 1cup measures for 240ml
In your recipes you use 200ml
Will there be a problem if I use my 240ml cup set for your given cup measurements in the outcome of cake ? TIA
Yes, it might give some issues.Better to use some online converter to convert it accurately.
Tried your as always awesome recipe. The outcome was good. Though made a few blunders over all result was satisfactory.
This was my first ever attempt at icing a cake.
That is so good to hear. Thanks for trying and sharing!
Which butter to be used for buttercream
Any unsalted butter. I go for Amul or Aavin or Hatsun.
The recipe looks great and I plan to try it out soon. However, I do have a question. Since this is butter based and to be served at room temperature, how long do you recommend to keep the cake outside before serving? Also, what is the texture of the cake – soft like oil based cakes that is covered with a bit of sugar syrup?
The texture is a bit different than oil based cake. You need to let the cake come to room temperature before serving. It would take two to three hours.
Thank you for the lovely recipe again. I have tried your oil based cakes and blackforest cake too. They turned out very well.
Have a quick question on this one. Can I used half oil and half butter in this recipe? Also can I add a litlle sugar water after the cake is baked to keep it moist and soft. The oil based cakes are softer and so like the texture.
I will be frosting the cake to decorate it, so I am not planning to use the caramel sauce buttercream part. Just the regular whipcream frosting as I want the white color. Is that okay?
Thank you so much for the appreciation and sharing! Yes, you can use half oil and butter and yes, you can use sugar syrup to moisten the cake. You can also pair it with whipped cream, but if doing so, please use only oil instead of butter because butter in cakes will make them hard and firm while refrigerated.
Can I use half butter and half oil for the recipe?
Yes, you can.
Hi Gayathri, is there a video of this recipe?
No, I haven’t done it.
Hi, is it possible to use normal/whole wheat flour for this recipe?
Yes, you can. Reduce 2 tbs of flour is using wheat flour. All other ingredients remain the same.