Double Caramel Cake

Double Caramel Cake

The chocolate curls certainly dress up this already delicious cake.


8-inch, 2-layer cake



  • 1 cup packed Domino® Light Brown Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 eggs, separated
  • 1 1/2 cups cake flour
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup milk
  • 1 pinch salt
  • 1 pinch cream of tartar


  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup Domino® Dark Brown Sugar packed
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 3 cups Domino® Confectioners Sugar
  • chocolate curls or shavings (optional)



Preheat oven to 350°F. Grease two 8-inch round cake pans.

With electric mixer, beat sugar, butter and vanilla. Beat in egg yolks, one at a time.

Combine flour, baking powder and baking soda; beat into sugar mixture, alternately with milk, beginning and ending with dry ingredients.

In separate bowl, beat egg whites with salt and cream of tartar until stiff but not dry. Stir 1/3 of whites into batter to lighten it; gently fold in remaining whites. Spread batter evenly in pans.

Bake 20 to 25 minutes, or until pick inserted in center comes out clean. Cool in pans on rack 10 minutes. Turn out onto rack to cool completely.


Melt butter in saucepan; stir in brown sugar and salt. Bring to a rolling boil; boil rapidly 2 minutes, stirring constantly. Remove from heat, carefully stir in milk, then return to a rolling boil.

Remove from heat; cool 20 minutes, or until lukewarm. Beat in confectioners' sugar until smooth. Add more milk, if needed, to reach desired spreading consistency.

Using a vegetable parer, create chocolate curls by making long, thin slices along the length of a sweet chocolate bar.

Fill layers and frost top of cake with caramel frosting. Decorate with chocolate shavings or curls, if desired.