Belizean milk cake/caramel cake

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk

Coconut cream adds richness while reducing sugar content.

unsweetened shredded coconut

🥗Healthier: oats

💰Cheaper: desiccated coconut

Oats provide texture and are often more affordable.

Start by discussing the options for making caramel for the cake.

Choose to bake the milk for caramel by placing two cans of milk in a smaller pan covered with foil, then placing that pan in a larger pan filled with water.

Bake the milk for 3-4 hours at 400°F, checking the water level and color of the milk after 2 hours.

Sift 3 cups of all-purpose flour to avoid lumps.

Add 3 teaspoons of baking powder to the flour.

Add 1 and 3/4 cups of sugar to a mixing bowl with 1 stick of butter at room temperature.

Cream the butter and sugar together until light and fluffy, about 3-5 minutes on medium-high speed.

Scrape down the sides of the bowl halfway through creaming.

Add 3 whole eggs and 4 egg yolks one at a time, mixing well after each addition.

Scrape down the bowl again to ensure everything is mixed well.

Begin adding the sifted flour mixture to the bowl, starting with half.

Pour in half of the milk, then add the remaining flour, followed by the rest of the milk.

Mix on low speed until just combined, about 30 seconds.

Prepare two 8-inch baking pans by greasing and flouring them with oil and lining the bottoms with wax paper.

Divide the batter evenly between the two pans.

Bake the cakes for 35 minutes at 350°F or until a toothpick comes out clean.

Let the cakes cool completely before frosting.

Trim the domes off the top of the cakes for even layers.

Frost the cake with the warm caramel, spreading it evenly over the top and sides.

Use a piping bag to pipe decorative stars on the cake, if desired.

Add sprinkles or other decorations as desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens