Low Sodium Caramel Cake
Indulge in the rich, buttery flavors of this Low Sodium Caramel Cake, a delightful twist on a classic dessert that's perfect for those watching their sodium intake. This recipe combines tender, moist cake layers infused with sweetened condensed milk and topped with a luscious homemade caramel sauce for a melt-in-your-mouth experience. With unsalted ingredients, no added salt, and a balance of rich brown sugar and creamy vanilla, this dessert is proof that you don't need to compromise on flavor for a lower sodium option. Ideal for gatherings or special occasions, this decadent cake is as stunning to the eye as it is satisfying to the palate. Serve it with a dollop of whipped cream or a warm cup of coffee for the ultimate treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 14 oz can Sweetened condensed milk
- 1 cup Brown sugar
- 4 tablespoons Unsalted butter for caramel sauce
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract for caramel sauce
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
While the cake cools, make the caramel sauce: in a saucepan over medium heat, melt the four tablespoons of unsalted butter.
Add the brown sugar and stir constantly until the sugar is dissolved and the mixture is bubbly, about 2 minutes.
Slowly whisk in the heavy cream and bring to a gentle boil. Cook for about 1 minute, then remove from heat.
Stir in the vanilla extract and allow the caramel sauce to cool slightly.
To assemble the cake, place one layer on a serving plate and poke holes with a skewer or fork all over the cake surface.
Pour half of the sweetened condensed milk over the cake, allowing it to soak in.
Spread some of the caramel sauce over the condensed milk-soaked cake layer.
Place the second cake layer on top and repeat the process with the remaining sweetened condensed milk and a layer of caramel sauce.
Finish the cake by drizzling the remaining caramel sauce over the top and letting it drip down the sides.
Allow the cake to set for at least 30 minutes before serving to let the flavors meld together.
Nutrition Facts
Calories |
6985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.2 g | 435% | |
| Saturated Fat | 206.5 g | 1032% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1482 mg | 494% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 910.0 g | 331% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 670.9 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1717 mg | 132% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2604 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
