I have already made caramel cake, but it was a detailed post with so many elements that the cake recipe was lost in other recipes. So thought I will dedicate a single post for the caramel cake. This eggless version of caramel cake uses curd and milk as the egg substitutes and turns out so soft, moist and absolutely delicious. This is not only my verdict but of so many readers who have tried it from this blog.
This cake uses dark brown sugar and tends to leave some crystals on the top of the cake once baked. I actually don’t have any problem with that because, I always trim the top before using it in the final cake. But if you want a smooth looking cake, then I would suggest, you powder the sugar and use it in the recipe. I have also included the video for making this cake. The procedure is quite easy and even a beginner would find that this recipe yields perfect results. The video below shows you the making of caramel cake. If you like the video, please subscribe to my channel so that you don’t miss any more of my videos and this is completely free. So do not hesitate to subscribe.
Makes 2 – 6″ cakes or 1- 8″ cake
Ingredients:
Butter-1/3 cup
Brown sugar-1/2 cup
Curd/ Yoghurt – 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
Procedure:
Preheat oven to 180°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, lined and dusted 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.
The below video shows how to make the caramel syrup to use it in cake. This is also used in plum cakes. This has a nice flavour which gives the caramel cake its unique flavour and taste.
Once the cake is cooled, wrap it in two or three layers of cling wrap and place it in the same tin which you used to bake the cake. This will help you to maintain the shape of the cake. Refrigerate it until use.
The Best Eggless Caramel Cake
Ingredients
Ingredients
- Butter-1/3 cup
- Brown sugar-1/2 cup
- Curd/ Yoghurt – 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
Instructions
Procedure
- Preheat oven to 180°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, lined and dusted 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.
I m thinking to rent a house near your place, so that you can take me as your assistance.
🙂
Can I use 1 ×9″ pan instead of 2×6″ pan
Can I also use store bought caramel sauce…..if doing so will there b any changes in the amount of sugar
Yes, you can bake it in one 9″ pan. If the consistency of store bought sauce is just like I have shown, use the same amount given in the recipe.
Hello mam…I tried this cake…texture,firmness,look,taste everything great…but my cake is not rise well…its too thin…what’s the reason?
Using a larger pan may be the reason. What size pan did you use?
Hi Gayathri ji, I am a new comer in ur blog.. I am searching for a easy n eggless baking and I found ur blog..I really feel quite easy with ur cake decorations and also u are giving tips n tricks, as a beginner I feel happy…I tried American butter cream a day before and my kids and their frz liked that…I will sure try ur caramel cake recipe..
Excellent cake, Gayathri.
Dear Gayathri,
I tried this cake…and it was such a hit. I was really excited to see how the Caramel Syrup turned out…honey consistency…. Thanks a ton…. You are really a super expert and your instructions and teaching style is most appreciated.
Hi,
Just wanted to thank u for this wonderfull recipe..i tried it..n got over in a minute.:) not sure about how to upload a snap of the cake.. thanks anyways ma’am. N pl can u tell me whether it will stay fresh for two days as i tot i ll make n take along during travel.
That is great Namitha. I usually refrigerate the cake when it has to stay for more than a day. So haven’t tried to keep it for two days in room temp..
Hi
Will this cake stay under fondant? Or it will be too soft to handle cream n fondant?
It stays good under fondant. But don’t use cream as frosting along with fondant.
Mam ,in grams how much 1 cup equals to?
If maida – 115 gm, if sugar – 200 gm
Hi.
How do we double any cake recipe. Also how to replace condense milk in any recipe. Can we use homemade white butter or Desi ghee or Amul yellow butter in place of unsalted butter…please reply
For doubling any cake recipe, just double the ingredients. And for replacing condensed milk, I haven’t done it. I have two recipes one with condensed milk and one with out it. So I just choose that basic recipe and make changes. You can use home made butter in recipes but make sure to remove as much as water possible before using in recipes.
Can we replace butter with oil ?
Yes, you can.
HI, what’s the brad name of brown sugar?
Amrit
What can i use instead of curd. I have tried multiple times with curd but always failed.
This recipe works with curd. So please try with curd only.
Mam,can we use jaggery powder instead of brown sugar?
Yes, you can. Jaggery has a flavour of its own.
Hello, I would like to know if I can use dulce de leche in place of caramel syrup? I tried your caramel Cale and really loved it but it was a tad too sweet overall with all the frosting. So wanted to know if I can use dulce de leche.
The consistency of caramel and duce de leche will be different. But I understand the too sweet part. The caramel syrup used in the cake is not sweet so you can reduce the brown sugar quantity to reduce the overall sweetness.