Caramel Cake Recipes Using Natural Brown Food Dye

Caramel Cake Recipes Using Natural Brown Food Dye

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

Category

Natural Brown Food Color - Water Soluble

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:

    • 2 ½ cups all-purpose flour
    • 2 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ¾ cup unsalted butter, softened
    • 1 ½ cups light brown sugar
    • 3 large eggs, room temperature
    • 2 tsp pure vanilla extract
    • 1 cup buttermilk, room temperature
    • ½ cup caramel sauce (store-bought or homemade)
    • ½ tsp Natural Brown Food Color – Water Soluble Extract (adjust for desired depth of color)

    For the Caramel Frosting:

    • 1 cup unsalted butter
    • 1 cup packed brown sugar
    • ½ cup heavy cream
    • ½ tsp Natural Brown Food Color – Water Soluble Extract
    • 4 cups powdered sugar, sifted
    • 1 tsp vanilla extract
    • Pinch of salt

    Directions

    1. Preheat and Prepare Pans:
      Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

    2. Mix Dry Ingredients:
      In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    3. Cream Butter and Sugar:
      In a large mixing bowl, beat the butter and brown sugar until light and fluffy (about 3–4 minutes).

    4. 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.

    5. 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.

    6. 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.

    7. 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.

    8. Finish Frosting:
      Beat in powdered sugar, Natural Brown Food Color – Water Soluble Extract, vanilla extract, and salt until smooth and spreadable.

    9. 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.

    10. Serve and Enjoy:
      Slice and serve your rich, golden-brown caramel cake with a warm cup of coffee or tea.