Salted Caramel Mile High Cake

a scrumptious looking slice of six-layer chocolate keto protein cake with caramel dripping down from between the layers and frosted on the outside with sugar free chocolate buttercream

Makes one six-layer 8-inch round cake

Cake ingredients:

2 packages Proteinfull Baking Velvety Chocolate Protein Cake Mix
1 1/3 cup water
6 large eggs, beaten
6 tablespoons oil or unsweetened applesauce

Caramel sauce ingredients:

1/2 cup butter
1/3 cup erythritol-based brown sugar replacement

1/3 cup kabocha sweetener
1/2 cup heavy cream
2 tablespoons alcohol-free vanilla extract
pinch of salt

One recipe Chocolate Buttercream

Instructions:

  1. Preheat oven to 325°F (use an oven thermometer for best results). Line the bottom of three 8” round cake pans with parchment paper, then spray with non-stick cooking spray.
  2. Combine cake mix with water, eggs, and oil (or applesauce). Mix just until no lumps remain.
  3. Divide batter into the three pans.
  4. Bake at 325°F for 24-28 minutes, and remove from oven as soon as a toothpick inserted comes out clean.
  5. While the cakes are baking, begin to make the caramel. In a medium saucepan, combine butter, erythritol, and kabocha sweeteners. Bring to a boil over medium heat, and boil for about 4 minutes.
  6. Remove from heat and add the heavy cream, whisking until combined.
  7. Stir in salt to taste, and let the caramel cool completely (it will thicken as it cools).
  8. After removing cakes from oven, let cool 10-15 minutes before removing them from the pans. Let cool completely on a wire cooling rack before building the cake.
  9. While the cakes are cooling, prepare one recipe of Chocolate Buttercream (p.32)
  10. Once cakes are cool, slice them in half horizontally so you’ll have a total of 6 cake layers.
  11. Build the layer cake by placing one cake layer, and piping chocolate buttercream on top, just around the edge in a circle. Spoon some caramel in the middle of the circle, and top with another layer. Repeat for the next 4 layers.
  12. After placing the top layer of cake, frost the top and sides with chocolate buttercream. 
  13. Slice and enjoy! Store refrigerated.

Nutrition (cake prepared with oil)
Serving: 1/12 cake, Calories: 298, Fat: 26g, Chol: 108mg, Sodium: 169mg, Carbohydrates: 30g, Fiber: 7g, Sugar: 2g, Added Sugar: 1g, Erythritol: 20g, Protein: 8g, Net Carbs: 3g.

Nutrition (cake prepared with applesauce)
Serving: 1/12 cake, Calories: 268, Fat: 22g, Chol: 108mg, Sodium: 169mg, Carbohydrates: 31g, Fiber: 7g, Sugar: 2.5g, Added Sugar: 1g, Erythritol: 20g, Protein: 8g, Net Carbs: 4g.

Let's get baking! Buy our Velvety Chocolate Protein Cake Mix to make this Salted Caramel Mile High Cake

front view of Keto-friendly Protein Cake Mix package in Velvety Chocolate flavor. package is blue with a slice of german chocolate cake