Double Caramel Cake
Indulge in a luscious double caramel cake with rich caramel frosting and chocolate curls, perfect for special occasions or when craving a decadent treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour two 8-inch cake pans.
- Cream brown sugar and shortening until light and fluffy.
- Stir in egg yolks, one at a time, beating well after each addition.
- Combine cake flour, baking powder, and baking soda.
- Mix milk and vanilla extract together.
- Add dry ingredients and milk alternately to the creamed mixture, beating gently after each addition.
- Beat egg whites with salt and cream of tartar until stiff, but not dry.
- Fold the beaten egg whites into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 25 minutes or until a cake tester inserted in the centers comes out clean.
- Allow cakes to cool, then frost with caramel frosting.
- Garnish with chocolate curls before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have shortening, unsalted butter can be a good substitute, but it may alter the texture slightly. Ensure your egg whites are at room temperature for better volume when beaten. For added complexity, try adding a teaspoon of espresso powder to the batter.
Serving Suggestions
This cake is perfect for special occasions and pairs beautifully with a scoop of vanilla ice cream. For an extra touch, serve it alongside a refreshing 'Down The Bay' Salad to balance the sweetness. Garnish each slice with additional caramel sauce for an indulgent treat, and consider a cup of coffee or tea as a delightful pairing.
Storage & Reheating
Store any leftover Double Caramel Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Double Caramel Cake contains roughly 551 calories, with 3g protein, 27g carbohydrates, and 45g fat. It is a good source of iron (14% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1101mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store them in the refrigerator. Frost the cake on the day you plan to serve it for the best results.
What type of caramel frosting works best?
A classic buttercream caramel frosting works wonderfully with this cake. You can make it by combining caramel sauce with butter and powdered sugar. For a gourmet touch, try a salted caramel frosting to complement the sweetness of the cake.
How can I make this cake more chocolatey?
To add a chocolate twist to your Double Caramel Cake, incorporate cocoa powder into the dry ingredients. You can substitute up to 1/3 cup of the flour with cocoa powder for a rich chocolate flavor. Consider adding chocolate curls as a garnish for a beautiful presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).