Caramel Layer Cake (Light) Recipe

Name: Caramel Layer Cake (Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 tablespoon cake flour; 1 cup packed light brown sugar; 7 tablespoons butter, softened; ½ cup egg substitute; 2 cups cake flour (about 8 ounces); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup nonfat milk; ½ cup packed dark brown sugar; 3 tablespoons butter; 1 teaspoon vanilla extract; ⅛ teaspoon salt; 1 (14 ounce) can sweetened condensed milk

Servings: persons

cooking spray
1 tablespoon cake flour
1 cup packed light brown sugar
7 tablespoons butter, softened
½ cup egg substitute
2 cups cake flour (about 8 ounces)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup nonfat milk
½ cup packed dark brown sugar
3 tablespoons butter
1 teaspoon vanilla extract
⅛ teaspoon salt
1 (14 ounce) can sweetened condensed milk

1
Preheat oven to 350.
2
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
3
Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
4
Set aside.
5
Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended.
6
Add egg substitute to sugar mixture; beat well.
7
Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
8
Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk.
9
Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
10
Spoon batter into prepared pans.
11
Sharply tap pans once on counter to remove air bubbles.
12
Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.
13
Cool in pans 10 minutes on a wire rack; remove from pans.
14
Remove wax paper; discard.
15
Cool cakes completely on wire rack.
16
To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil.
17
Cook 2 minutes or until mixture is thick, stirring constantly.
18
Place 1 cake layer on a plate; spread with 1/3 cup frosting.
19
Top with remaining cake layer.
20
Spread remaining frosting over top and sides of cake.

897

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cooking spray, 1 tablespoon cake flour, 1 cup packed light brown sugar, 7 tablespoons butter, softened, and more.

Yes, Caramel Layer Cake (Light) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Layer Cake (Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions