This amazing cake recipe is made with one of my favorite flavors: Caramel. It builds on my tried and tested recipe for the vanilla eggless sponge cake. This cake will turn out soft, moist and super spongy and with the perfect sweetness and flavor.

I have topped it with rich vanilla icing and dripping home made salted caramel sauce. This made-from-scratch cake will be worth the effort.  This cake is sure to be a hit for any occasion, with everyone coming back for seconds and even thirds!

You can customize it with many of the excellent flavor pairings with Caramel like coffee, pumpkin spice and pecans.

 

Notes

 
1. This recipe makes two 6 inch sponge cakes.

2. Refrigerating the cake after crumb coat is very important, so don't skip.

3. Adding caramel essence gives a wonderful flavor and fragrance to the cake.

4. You can also add some caramel sauce into the frosting for extra flavor.

5. If you prefer, use buttercream frosting instead of whipped cream.

6. Ingredients for the frosting should always be cold

Dry Ingredients

• 1 and 1/2 cup Maida ( all purpose flour )
  
  
• 3/4 cup powdered sugar ( increase more if you like )
  
  
• 1 tsp baking powder
  
  
• 1/2 tsp baking soda

Wet Ingredients

• 3/4 cup whole milk + 1 tbsp vinegar ( add vinegar to room temperature milk )
  
  
• 1/2 cup oil
  
  
• 1/2 cup sweetened condensed milk
  
  
• 2 tsp vanilla essence
  
  
• 1/2 tsp caramel essence
  
  

Ingredients for Simple Syrup

• 1/2 cup warm water
  
  
• 1/2 cup regular cane sugar
  
  
• 1 tsp vanilla essence
  

- Mix everything together till sugar is dissolved.


Ingredients for Stabilized Whipped Cream Frosting

• 2 cups heavy whipping cream
  
  
• 1/4 cup cream cheese
  
  
• 1 cup powdered sugar
  
  
• 1 tsp vanilla essence
  

Recipe for caramel sauce ⬇️
       
        <Click HERE> for recipe of caramel sauce
 

Procedure

1. Line a cake pan with parchment paper and butter. I used two 6 inch round pans.