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.
📖 Recipe
For making caramel syrup at home, this is my recipe – I used ¼ cup of sugar and ⅛ cup + ¼ cup of water. In a thick bottomed pan, add ¼ cup of sugar along with ⅛ 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.
If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. You can also reach to me at [email protected] for any suggestions or queries 🙂 Taking this to Fiesta Friday #159. The co-hosts this week are Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook 🙂
