Learn how to make Eggless Caramel Cake with Salted Caramel Frosting + video recipe!
Today is special. It is our wedding anniversary! 🙂 February is a month of celebration for us, what with engagement anniversary, my birthday and our wedding anniversary falling in the same week. We had absolute fun celebrating the first two occasions and this one today is the biggest! What’s better than a perfect cake recipe to share today?!
The husband and I love caramel cake a lot, thanks to the addiction of hot caramel pudding from Corner House. Although I had made a butterscotch cake at home few years back, I never got to post it. Ever since I had not attempted to make it again, that is until recently. Making of the delicious salted caramel sauce was the reason behind this cake. When I made the caramel sauce, I had no plans except to use it as a topping but then soon had a brain wave to use it for a cake and other goodies (recipes will be coming up soon)
I was looking for a fail proof eggless recipe for caramel cake and landed on this one. I didn’t make many changes to the cake recipe and it worked like a charm. We are not big on butter cream so I used non-diary whipping cream powder to make whipped cream that is slightly flavored with salted caramel sauce. It was simply out of the world, even if I say so myself.
I know I am decent at baking cakes but have a lot to improve on cake decorations. I am infact a little scared that I would mess it up and in all that anxiousness I end up messing some part 😀 I think I need to practice a lot but I don’t often bake celebration cakes, so that’s a catch 22. Nevertheless, I tried my best decorating this eggless caramel sauce. And by the end of it, loved how pretty it looked (at the risk of blowing my own horns) I think it is just the magic of colors!
I made a detailed recipe video for making and decorating eggless caramel cake! Check out the video below and do subscribe to my YouTube channel for more recipes.
Eggless Caramel Cake with Salted Caramel Frosting
Measurements1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For The Eggless Caramel Cake:
- 1 1/4 cups All Purpose Flour
- 1/3 cup Butter at room temperature
- 1/2 cup Brown Sugar
- 1/4 cup Thick Curd/ Yogurt
- 1/4 cup Caramel Syrup check notes for the recipe
- 1/2 cup Milk
- 1/2 tsp Vanilla Essence
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
For the Frosting:
- 2.5 tsp Salted Caramel Sauce 1 tsp + 1 ½ tsp
- 1/2 cup Whipping Cream or 1/4 cup Whipping Cream Powder
- Silver Balls as needed optional
Prep Work –
- Grease and line a baking tray with parchment paper.
- Preheat oven at 170°C for 10-15 mins.
To make the cake:
- In a bowl, add dry ingredients – all-purpose flour, baking powder, baking soda, salt and mix well. Alternatively, sieve it well so that everything is mixed well. Set aside.
- In another bowl, add butter (at room temperature) followed by caramel syrup (check notes for the recipe) & brown sugar and whisk well until both are combined. Add milk and thick curd followed by vanilla essence and whisk well again until everything is mixed well. It is okay if the mixture looks curdled.
- Add the dry ingredient mixture to this wet mixture and fold the flour in. If it looks lumpy, that is okay. Whisk on high speed for 3-4 mins until the mixture looks lights and airy.
- Pour the batter into the lined baking tray and bake in a preheated oven at 170°C for 35-40mins or until a tester comes out clean. Let the cake completely cool down before inverting into a plate.
To make the frosting:
- If using whipping cream, whip it on high for 4-5 mins or until there are stiff peaks. If using non-diary whipping cream powder, follow the instructions on the package (check notes below for tips) and whip on high for 3-4 mins until there are stiff peaks. Add 1 tsp of salted caramel sauce and whisk again.
- Spread a layer of cream evenly on top of the cream, working your way through a palate knife. Apply the cream on the sides of the cakes too. Add 1.5 tsp of salted caramel sauce on top and spread it evenly.
- Decorate the rest of the cream around the cake as desired. Sprinkle some silver balls on top.
- Cake is ready to be served. Store in an airtight container in refrigerator for a shelf life of upto a week.
- For making caramel syrup at home, this is my recipe –
- I used ¼ cup of sugar and 1/8 cup + ¼ cup of water.
- In a thick bottomed pan, add ¼ cup of sugar along with 1/8 cup of water and bring it to a boil on low heat.
- As the sugar syrup starts boiling, stir it occasionally. Soon it will begin to change color. As it turns golden, add water little by little from the edges until all water is used up.
- Bring it to boil once again and remove it from heat.
- This can be used as a topping too.
- For working with the non-diary whipping cream powder, I added equal amount of ice cold water (even though the packaging says add double the amount) and mixed it well. Also, kept the bowl with cream on top a bowl loaded with ice cubes. That helped attain stiff peaks easily.
- Add more salted caramel sauce on top of the cake as desired.
- Frosting can be completed skipped and the cake can be served warm by reheating in microwave just before serving.