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
Brown sugar-1/2 cup
Curd/ Yoghurt – 1/4 cup
Caramel Syrup – 1/4 cup
Vanilla Essence-1/2 tsp
Flour/ Maida-1 1/4 cups
Baking Powder-1 tsp
Baking Soda-1/2 tsp
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.
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.