Bobby's Lighter Caramel Cake Recipe by Bobby Deen

Level: Moderate

Time: 50 MINUTES

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  • 1 (8 oz) package reduced-fat cream cheese
  • 1 1/2 cups confectioner's sugar
  • 1/4 cup fat-free caramel sauce
  • 4 tablespoons pecans, chopped and divided
  • 1 cup cake flour, (not self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup packed light brown sugar, divided
  • 1/3 cup canola oil
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 3/4 teaspoon vanilla extract, divided
  • 2/3 cup reduced-fat milk, plus 1/2 cup for filling
  • 2 tablespoons all-purpose flour
  • 2 teaspoons butter


To make the frosting, with an electric mixer on high speed, beat the cream cheese, confectioner's sugar, and caramel sauce until blended. Stir in 2 tablespoons nuts. Cover and refrigerate until ready to use.


Preheat the oven to 350°. Spray a 9-inch round cake pan with nonstick spray.


Line the bottom with wax paper; lightly spray with nonstick spray.


To make the cake, whisk together the cake flour, baking powder, salt, and baking soda in a small bowl. With an electric mixer on medium speed, beat the 1/2 cup brown sugar, oil, and granulated sugar until smooth. Beat in the egg, egg yolk, and 3/4 teaspoon vanilla. Alternately add the flour mixture and 2/3 cup milk, beginning and ending with the flour mixture and beating just until blended.


Pour the batter into the pan. Level batter by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure a more level cake.


Bake until a toothpick inserted in the center comes out clean, 25 – 30 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.


Meanwhile, to make the filling, combine 1/4 cup brown sugar and 2 tablespoons flour in a small saucepan. Whisk in 1/2 cup milk; bring to a boil. Boil until the mixture just begins to thicken, 1–2 minutes whisking constantly. Remove from the heat; stir in the 2 tablespoons nuts, butter, 1 teaspoon vanilla and pinch salt. Let cool completely.


Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread the filling evenly over the layer, leaving a 1/2-inch border. Place the remaining layer on top, rounded side up. Spoon the frosting over the top, allowing it to drizzle down the side of the cake. Refrigerate until set.

Bobby's Lighter Caramel Cake


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