Caramel Deluxe Cake

One Layer of Rich Chocolate Cake Over a Layer of Fluffy Vanilla Cake All Frosted over with Caramel Frosting

Ingredients

Chocolate Cake

1 cup plain unsweetened soy milk

1 teaspoon apple cider vinegar

¾ cup granulated sugar

⅓ cup canola oil

1 teaspoon vanilla extract

1 ⅔ cup all-purpose flour

⅓ cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Vanilla Cake

1 cup plain unsweetened soy milk

1 teaspoon apple cider vinegar

¾ cup granulated sugar

⅓ cup canola oil

1 teaspoon vanilla extract

2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Caramel Frosting

Caramel

1 cup Sugar

¼ cup brown sugar

¼ cup Water

¼ tsp salt

¼ cup Soy Milk

1 tablespoon Butter (Miyoko's)

Frosting

5 cup powdered sugar

7 Tbsp butter (Miyoko's)

4 Tbsp unsweetened soy milk

4 Tbsp caramel

1 tsp vanilla extract

Procedures

Preheat the oven to 350 degrees. Line the bottom of two cake pans with parchment paper and set aside.

Start by making the vanilla cake. In a medium bowl sift the flour, baking soda, salt and baking powder into a medium bowl. In a large bowl, whisk together the canola oil, sugar, vanilla, apple cider vinegar, and soy milk. Add one third of the flour mixture at a time mixing to combine before ever addition until a smooth batter is acquired. Pour the batter into one of the baking pans and gently tap the cake tin on the counter to remove any air bubbles from the batter. Set aside and make the chocolate cake.

Sift together the flour baking powder, baking soda, salt and cocoa powder in a medium bowl. In a large bowl, whisk together the canola oil, sugar, vanilla, apple cider vinegar, and soy milk. Add one third of the flour mixture at a time mixing to combine before ever addition until a smooth batter is acquired. Pour the batter into one of the baking pans and gently tap the cake tin on the counter to remove any air bubbles from the batter.

Place in the oven and bake for 30 minutes or until full cooked and a cake tester comes out clean. Remove the cakes from the oven and let cool on a cooling rack for about an hour and a half or until completely cooled.

While the cakes are cooling, make the caramel frosting.

Place the sugar, brown sugar, water, and salt into a medium saucepan. Do not stir! Heat on the stove over medium heat. The mixture should slowly come to boil. Using a damp pastry brush or paper towel, carefully remove any sugar crystals that may form on the side of the pan. Reduce the heat to medium, if needed. Keep cooking until the large bubble subside and sugar smells fragrant of caramel.

Turn off the heat and pour the soy milk into the pot While stirring. Keep stirring until the mixture stops bubbling then add the butter. Bring to low heat and let simmer gently for about 5 minutes. Turn off the heat and set the pot aside to cool completely. The caramel may look thin, but it will thicken once it cools.

Once the caramel is completely cooled to room temperature, it's time to make the frosting. Sift all of the powdered sugar into a bowl and set aside. In a stand mixer or with a large bowl and a whisk, cream the butter. One cup at a time add the powdered sugar to the butter. If the mixture becomes too tough to mix, add one tablespoon at a time of almond milk. Add the vanilla and caramel and whisk together until a thick but spreadable frosting forms. Once the cakes are completely cooled, assemble and frost the cakes with the frosting.