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Caramel Cake Recipes Using Natural Brown Food Dye
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Brown Food Color - Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
This moist and buttery Caramel Cake features layers of tender vanilla sponge infused with caramel flavor and a naturally enhanced golden-brown hue, thanks to the Natural Brown Food Color – Water Soluble Extract. The cake is topped with a luscious caramel frosting that melts in your mouth. This recipe is perfect for birthdays, holidays, or any time you crave a rich caramel dessert. The directions are simple and beginner-friendly, ensuring you’ll bake a beautifully colored caramel cake with a natural, warm tone without artificial dyes.
Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 ½ cups light brown sugar
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3 large eggs, room temperature
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2 tsp pure vanilla extract
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1 cup buttermilk, room temperature
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½ cup caramel sauce (store-bought or homemade)
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½ tsp Natural Brown Food Color – Water Soluble Extract (adjust for desired depth of color)
For the Caramel Frosting:
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1 cup unsalted butter
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1 cup packed brown sugar
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½ cup heavy cream
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½ tsp Natural Brown Food Color – Water Soluble Extract
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4 cups powdered sugar, sifted
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1 tsp vanilla extract
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Pinch of salt
Directions
Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.Cream Butter and Sugar:
In a large mixing bowl, beat the butter and brown sugar until light and fluffy (about 3–4 minutes).Add Eggs and Flavor:
Beat in the eggs one at a time, followed by vanilla extract. Stir in the Natural Brown Food Color – Water Soluble Extract until evenly distributed.Combine Wet and Dry Mixtures:
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined, then fold in caramel sauce.Bake the Cake:
Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.Prepare Caramel Frosting:
In a saucepan, melt butter over medium heat. Add brown sugar and cook for 2 minutes, stirring constantly. Stir in cream and bring to a gentle boil. Remove from heat and let cool slightly.Finish Frosting:
Beat in powdered sugar, Natural Brown Food Color – Water Soluble Extract, vanilla extract, and salt until smooth and spreadable.Assemble the Cake:
Place one cake layer on a plate, spread frosting on top, then add the second layer and cover the entire cake with remaining frosting.Serve and Enjoy:
Slice and serve your rich, golden-brown caramel cake with a warm cup of coffee or tea.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use Natural Brown Food Color in both the cake and frosting?
Yes, using it in both adds a uniform, rich caramel shade and enhances visual appeal.
2. How much Natural Brown Food Color should I add?
Start with ½ teaspoon and adjust based on your desired color intensity.
3. Is this cake suitable for vegetarians?
Yes, this caramel cake is 100% vegetarian-friendly.
4. Can I make the cake ahead of time?
Absolutely! You can bake the cake layers a day ahead and frost them before serving.
5. How long does this caramel cake last?
Stored in an airtight container, it stays moist for up to 4 days at room temperature or a week when refrigerated.
6. Can I use homemade caramel sauce?
Yes, homemade caramel enhances the flavor even more.
7. What’s the difference between natural and artificial brown coloring?
Natural Brown Food Color – Water Soluble Extract is derived from plants, offering a safe and dye-free alternative to synthetic coloring.
8. Can I make cupcakes instead of a full cake?
Yes! This recipe yields about 24 cupcakes; reduce baking time to 18–20 minutes.
9. What’s the best way to achieve even coloring?
Mix the Natural Brown Food Color thoroughly into wet ingredients before combining with dry ingredients.
10. Can I freeze this caramel cake?
Yes, the frosted cake can be frozen for up to 2 months. Thaw overnight in the fridge before serving.