I love a good birthday cake that looks fancy, but it’s easy to make and has less sugar so everyone can enjoy it. This year we made a special cake that was topped with caramel corn and drizzled with caramel sauce. Served with additional caramel for those who wanted more. The whole cake plus frosting only has about a cup of sugar for about 16-20 servings.
Caramel Corn Cake
Ingredients
Basic Cake
Whip Cream Cream Cheese Frosting
Caramel Sauce
Decoration
Instructions
Cake
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Whip egg whites until soft peaks and set aside. Cream sugar and butter until light and fluffy, then add vanilla and whole eggs one at a time and continue beating until light and smooth. Fold in dry ingredients to combine and then fold in egg whites. Line three cake rounds with parchment and lightly spray with oil. Divide batter between the three pans and bake at 350° for 25 minutes or until toothpick comes out clean.
Whip Cream Cream Cheese Frosting
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Beat softened cream cheese until very light and fluffy. Don't skip this step before adding the cream. Add Vanilla. Drizzle the heavy cream in a small stream while beaters are going until frosting is light and airy. Can keep in the fridge until cake is cool.
Caramel Sauce
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Combine all of the ingredients in a sauce pan and heat over medium low heat stirring constantly until melted and combined. Let simmer on low for about five minutes. Sauce will thicken in fridge but still be pourable to decorate the cake.
Assembly
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Place a cool cake layer down and drizzle lightly with caramel sauce (if desired). Then top with a quarter inch layer of frosting and repeat with remaining layers. For extra security, place a boba straw directly in the center of the cake and trim to level with the top. Frost sides of cake and top, then mound some extra frosting on the top to make a dollop. Press caramel corn on the mound and top of cake and drizzle sides with caramel sauce. Serve with remaining caramel, if desired.
