Delicious Belizean Caramel Cake: A Step-By-Step Guide

Belizean Caramel Cake, also known as 'Milk Cake' or 'Boil Milk Cake', is a light and moist cake that's perfect for any celebration. The cake is made with a traditional white cake as the base, and each layer is made richer by the addition of sweet and sticky caramel, or 'boil milk'. The process of making the cake involves baking a standard white cake, preparing the 'boil milk' caramel, and then assembling the cake by spreading the caramel between the layers and on the top and sides.

How to make the cake batter

Ingredients

• 16 tbsp. unsalted butter, softened
• 3¼ cups cake flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 6¼ cups sugar
• 2 tsp. vanilla extract
• 4 eggs
• 1¼ cups milk

Method

• Preheat the oven to 350°F. Grease two 9" round cake pans with 1 tbsp. of unsalted butter each. Dust with 1½ tbsp. flour, tapping out any excess, and set aside.
• Sift the flour, baking powder, and salt together and set aside.
• Beat the remaining unsalted butter and 2½ cups of sugar in a bowl with an electric mixer until fluffy.
• Add the vanilla and eggs one at a time, beating after each addition.
• Add the flour mixture and milk alternately in 3 batches, beating smooth after each addition.
• Divide the batter evenly between the two pans.
• Bake for 30–35 minutes, or until golden.
• Let the cakes cool on a rack for 10 minutes, then remove them from the pans and let them cool completely.

How to make the caramel

Belizean Caramel Cake, also known as 'Milk Cake' or 'Boil Milk Cake', is a light and moist white cake with a sweet and sticky caramel that makes each layer richer than the last. The caramel, or 'Boil Milk', is a popular confection in Latin America and can be made at home or bought in stores.

To make the caramel from scratch, you will need a can of condensed milk. There are several methods you can use to make the caramel, including using an oven, stovetop, pressure cooker, or slow cooker. Here is a step-by-step guide to making the caramel for your Belizean Caramel Cake:

Oven Method:

• Preheat your oven to 350°F.
• Pour the condensed milk into an oven-proof pan and cover with foil.
• Place the pan in a water bath and bake for 2-3 hours.
• Stir the mixture occasionally.
• After baking, remove from the oven and let the mixture cool down completely before handling it.

Stovetop Method:

• Use a sealed can of condensed milk and a pressure cooker or a regular pot.
• If using a pressure cooker, fill the pot with water, ensuring the can is covered by at least 2 inches of water.
• Cook under pressure for 30 minutes.
• Let the pressure release naturally, then allow the can and water to cool down completely before opening the can.
• If using a regular pot, use a large pot and ensure the can is fully submerged in water at all times.
• Boil the sealed can for about 2 and a half hours.
• As with the pressure cooker method, allow everything to cool down before opening the can.

Slow Cooker Method:

• Start with an unopened can of sweetened condensed milk.
• Remove the label from the can.
• Place the can on its side in a slow cooker and cover with water by at least 2 inches.
• Cook on low for 7 hours.
• As with the other methods, allow the mixture to cool down before handling.

Once you have your caramel ready, you can begin assembling your cake. The traditional Belizean Caramel Cake uses a basic white cake as its base. You can either bake your own cake from scratch or use a store-bought white cake.

To assemble the cake, place one cake layer on a serving platter and cover it with a generous amount of caramel. Place the second cake layer on top and spread the caramel on the top and sides of the cake.

Your Belizean Caramel Cake is now ready to be served! This delicious treat is perfect for any occasion and is sure to impress your family and friends.

How to assemble the cake

To assemble the Belizean caramel cake, also known as 'milk cake', you will need to follow these steps:

Firstly, ensure all your ingredients are at room temperature. Grease two 9" round cake pans with 1 tablespoon of unsalted butter each. Dust the pans with 1-1.5 tablespoons of flour, tapping out any excess, and set them aside.

Next, prepare the cake batter by beating the remaining unsalted butter and 2.5 cups of sugar in a bowl with an electric mixer until fluffy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Then, slowly add the sifted flour mixture and milk alternately in three batches to the butter mixture, beating smoothly after each addition.

Divide the batter evenly between the two pans. Bake the cakes in the preheated oven at 350°F until they are golden, which should take around 30-35 minutes. Allow the cakes to cool on a rack for about 10 minutes, then remove them from the pans and let them cool completely. To ensure the layers are level, you can slice the tops off the cakes.

Now, it's time to make the icing. Cook the remaining sugar and salted butter in a pot over high heat, stirring constantly, until it turns light brown, which should take about 7-8 minutes. Carefully stir in the evaporated milk, then reduce the heat to medium-low. Continue cooking and stirring the mixture until it becomes smooth, which will take about 8-10 minutes. Keep cooking and stirring occasionally until the icing reaches 240°F on a candy thermometer, which should take around 1.5 hours. Remove the icing from the heat and beat it with a wooden spoon until it becomes thick, glossy, and spreadable—this should take about 20-25 minutes. To test if it's ready, drop a dollop on a plate; if it oozes only slightly, it's good to go.

To assemble the cake, ice the bottom layer using your prepared icing. Place the second cake layer on top and ice the outside of the entire cake. Chill the assembled cake until the icing is set.

How to make the icing

To make the icing for a Belizean caramel cake, you will need the following ingredients:

• Sugar
• Salted butter
• Evaporated milk

Start by cooking the sugar and salted butter in a pot over high heat, stirring constantly, until light brown. This should take around 7 to 8 minutes. Next, carefully stir in the evaporated milk, then reduce the heat to medium-low. Continue cooking and stirring until the mixture is smooth, which should take around 8 to 10 minutes.

Keep cooking and stirring occasionally until the icing registers 240°F on a candy thermometer, which will take about 1 and a half hours. Remove the icing from the heat and beat it with a wooden spoon until it becomes thick, glossy, and spreadable. This will take around 20 to 25 minutes. You'll know it's ready when a dollop dropped on a plate oozes only slightly.

Now you can start icing the cake! Ice the bottom layer of the cake, then place the second layer on top and ice the outside. Finally, chill the cake until it's set.

How to store the cake

Storing your Belizean caramel cake correctly will ensure that it stays fresh and tasty. Here is a detailed guide on how to do this:

Storing Unfrosted Cake Layers:

If you have baked your cake and it has cooled, but you are not yet ready to assemble and frost it, you have a few options. If it will be longer than three days before you use the cake layers, it is best to freeze them. Wrap the layers tightly in plastic wrap, ensuring the plastic touches the sides of the cake, then add another layer of foil. Place them in the freezer, where they will stay fresh for up to three months.

If you plan to use the cake layers within three days, you can simply wrap them in plastic wrap and store them at room temperature. If your kitchen is particularly warm, or you want to keep the cake fresh for longer, you can also place the wrapped cake layers in the refrigerator.

Storing a Frosted Cake:

If your cake has been frosted with buttercream, it can be stored at room temperature for up to four days. Simply cover it with a cake keeper or an overturned bowl to protect it from dust and pet hair. If your cake has been frosted with cream cheese or ganache, it should be stored in the refrigerator, as these are perishable ingredients. Cover the cake and keep it in an airtight container in the fridge, where it will stay fresh for up to six days.

Storing Cut Cake:

As soon as a cake is cut, it will start to stale more quickly. To prevent this, cover the sliced edges with more frosting or press a piece of plastic wrap directly onto the sliced side. Then, cover the entire cake with a cake keeper or an overturned bowl and store it at room temperature for three to four days.

General Cake Storage Tips:

• If you need to store a cake without a container, you can wrap it in foil and keep it at room temperature for up to three days, or in the refrigerator for up to one week.
• Cakes with fresh fruit or perishable fillings should be stored in the refrigerator.
• If you are storing a chilled cake at room temperature, allow it to sit for around 20 minutes before serving to bring it closer to room temperature, as this is when cakes tend to taste their best.
• If you are travelling with a cake, it is a good idea to chill it first to firm it up and make transport easier.

Frequently asked questions