---
title: ":cake: Caramel Layer Cake"
source: Recipe Box
servings: 16
prep time: 25 minutes
cook time: 27 minutes
total time: 1 hour 30 minutes
tags:
  - desserts
  - cake
  - caramel
  - layer-cake
  - recipe-box
  - vegetarian
---

Preheat oven to 350°F. Coat two #8-inch round cake pans{2} with cooking spray; line bottoms with wax paper. Lightly coat wax paper with cooking spray; dust pans with @cake flour{1%Tbsp} and set aside.

In a #large mixing bowl{}, place @packed light brown sugar{1%cup} and softened @butter{7%Tbsp}. Beat with a #mixer{} at medium speed for ~{3%minutes} until well blended.

Add @egg substitute{1/2%cup} to sugar mixture; beat well.

In a #separate bowl{}, combine @cake flour{2%cups}, @baking powder{1%tsp}, @baking soda{1/2%tsp}, and @salt{1/4%tsp}, stirring well with a #whisk{}.

Add flour mixture to sugar mixture alternately with @milk{1%cup}, beginning and ending with flour mixture.

Spoon batter evenly into prepared pans and sharply tap pans on counter to remove air bubbles.

Bake at 350°F for ~{25%minutes} until cake tester comes out clean.

Cool in pans for ~{10%minutes} on a #wire rack{}. Remove from pans; peel off and discard wax paper. Cool cakes completely on wire rack.

For frosting: In a #saucepan{}, combine @dark brown sugar{1/2%cup}, @butter{3%Tbsp}, @vanilla extract{1%tsp}, @salt{1/8%tsp}, and @sweetened condensed milk{14%oz%can} over medium heat; bring to a boil. Cook for ~{2%minutes} or until thickened, stirring constantly.

Place 1 cake layer on a #serving plate{}, spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.