Caramel Layer Cake

Sharing is caring!

There’s nothing quite like a slice of homemade Caramel Layer Cake to brighten your day. This decadent dessert features layers of fluffy cake drenched in a rich caramel frosting, making it the ultimate treat for birthdays, celebrations, or just because. Whether you’re an experienced baker or a beginner, this recipe will guide you through creating a stunning cake that will impress your friends and family. So, roll up your sleeves and let’s get baking!

Why You’ll Love This Recipe

This Caramel Layer Cake is a celebration of flavors and textures. With its moist, buttery layers and luscious caramel frosting, every bite is a heavenly experience. You’ll love how simple it is to prepare, and the presentation is sure to wow your guests. Plus, the recipe makes enough to share, so everyone can indulge in this delightful dessert.

Gather These Ingredients

To get started on your Caramel Layer Cake, make sure you have the following ingredients on hand:

• Cooking spray: For greasing the pans.
• All-purpose flour: For dusting the pans.
• 1 cup unsalted butter (room temperature, 2 sticks): The base for your cake and frosting.
• 2 cups sugar: For sweetness and structure.
• 4 large eggs (preferably room temperature): Helps with emulsifying the batter.
• 3 cups self-rising flour: Provides lift and lightness.
• 1 cup buttermilk: Adds moisture and richness.
• 2 teaspoons vanilla extract: For flavor enhancement.
• Caramel frosting: Recipe below.
• 1 cup caramel sauce: Reserved for garnishing.
• 1 cup pecans: For a crunchy topping.
• 2 cups sugar: For the caramel sauce.
• 1/2 cup water: To dissolve the sugar.
• 2 tablespoons light corn syrup: Helps prevent crystallization.
• 1/2 cup unsalted butter (cubed and chilled, 1 stick): To finish the caramel sauce.
• 1 cup heavy cream (heated, divided): Adds creaminess to the caramel frosting.
• 1 cup unsalted butter (room temperature, 2 sticks): For the frosting.
• 5 cups confectioners’ sugar: For sweetness in the frosting.

Tools of the Trade

Before you begin, gather the following tools to make your baking process smoother:

• Mixing bowls: For combining your ingredients.
• Electric mixer: To beat the batter and frosting until fluffy.
• Measuring cups and spoons: For accurate ingredient measurements.
• 9-inch round cake pans: To bake your cake layers.
• Cooling rack: To cool the cake layers completely.
• Offset spatula: For spreading frosting evenly.

Caramel Layer Cake: From Prep to Plate

Creating your Caramel Layer Cake involves several steps, but each one is simple and rewarding. Follow these instructions for a perfect cake.

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pans with cooking spray, then dust them with all-purpose flour to prevent sticking. Set them aside.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the room temperature unsalted butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk and vanilla extract until fully combined.

In another bowl, whisk together the self-rising flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Step 3: Bake the Cake Layers

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack.

Step 4: Prepare the Caramel Frosting

While the cakes are cooling, it’s time to make the caramel frosting. In a saucepan, combine 2 cups of sugar, 1/2 cup of water, and 2 tablespoons of light corn syrup. Cook over medium heat, stirring until the sugar dissolves. Allow the mixture to boil without stirring until it reaches a deep amber color.

Remove from heat and carefully whisk in the cubed chilled unsalted butter and 1/2 cup of heated heavy cream. Let the caramel cool to room temperature.

In a separate bowl, beat the room temperature unsalted butter with the confectioners’ sugar until fluffy. Gradually add the cooled caramel, mixing until smooth and creamy. If the frosting is too thick, you can add a little more heated cream to reach your desired consistency.

Step 5: Assemble the Cake

Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous layer of caramel frosting on top. Add the second layer and frost the top and sides of the cake with the remaining caramel frosting.

Drizzle the reserved caramel sauce over the top and sprinkle with chopped pecans for a delightful crunch.

Ingredient Flex Options

Feel free to customize your Caramel Layer Cake with these ingredient flex options:

• For a richer flavor, substitute brown sugar for part of the granulated sugar.
• Use almond or coconut milk in place of buttermilk for a dairy-free version.
• Add chocolate chips to the batter for a chocolate caramel layer cake.
• Swap pecans for walnuts or leave out the nuts entirely if preferred.

Steer Clear of These

When preparing your Caramel Layer Cake, ensure the following:

• Do not overmix the batter, as it can result in a dense cake.
• Avoid opening the oven door too early, which can cause the cake to sink.
• Be cautious when making caramel, as it reaches high temperatures and can burn easily.

Refrigerate, Freeze, Reheat

Your Caramel Layer Cake can be stored and enjoyed later:

Refrigerate any leftovers in an airtight container for up to 5 days. If you’d like to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. To reheat, let it sit at room temperature for a few hours or warm individual slices in the microwave for 10-15 seconds.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can substitute cake flour for a lighter texture or use a gluten-free flour blend, but the results may vary.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make this cake in advance?

Absolutely! You can bake the layers a day ahead and frost them the next day. Just store the layers wrapped in plastic wrap at room temperature.

What if my caramel frosting is too runny?

If your frosting is too runny, chill it in the refrigerator for a bit to thicken, or add more confectioners’ sugar until you reach the desired consistency.

Don’t Miss These

If you love this Caramel Layer Cake, you might also enjoy:

• Caramel Filled Carrot Cake With Cream Cheese Frosting
• Chocolate Butter Cake
• Cream Cheese Carrot Cake Bars

Time to Try It

Now that you have all the details and tips, it’s time to get into the kitchen and create your own Caramel Layer Cake. With each layer and each creamy bite, you’ll see why this dessert is a favorite among family and friends. Happy baking!

Share on Pinterest