Ingredients for Caramel Layer Cake Light
- Cooking Spray
- Cake Flour
- 1 1/4 cups light brown sugar (packed)
- 7 tablespoons (1.75 sticks) unsalted butter, softened
- 1/2 cup egg substitute
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Nonfat Milk
- 1/2 cup dark brown sugar (packed)
- Vanilla Extract
- Sweetened Condensed Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caramel Layer Cake Light? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Caramel Layer Cake Light
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, cream together the light brown sugar and softened butter until light and fluffy.
- Beat in the egg substitute until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the caramel frosting:
- In a medium saucepan over medium heat, combine the dark brown sugar and remaining frosting ingredients.
- Bring to a boil, then reduce heat and simmer for 2 minutes, or until the mixture thickens, stirring constantly. Let it cool slightly.
- Once the cakes are completely cool, frost one layer with 1/3 of the caramel frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
138g
Fat
29g
Carbs
16g
