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Homemade Caramel Layer Cake photo

Caramel Layer Cake

This Caramel Layer Cake is a must-try! Fluffy layers with rich caramel frosting make it the ultimate dessert for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup unsalted butter (room temperature, 2 sticks)
  • 2 cups sugar
  • 4 large eggs (preferably room temperature)
  • 3 cups self-rising flour
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
For the Caramel Frosting:
  • 1 cup caramel sauce (reserved for garnishing)
  • 1 cup pecans (for topping)
  • 2 cups sugar (for caramel sauce)
  • 1/2 cup water (to dissolve the sugar)
  • 2 tablespoons light corn syrup (to prevent crystallization)
  • 1/2 cup unsalted butter (cubed and chilled, 1 stick)
  • 1 cup heavy cream (heated, divided)
  • 1 cup unsalted butter (room temperature, 2 sticks, for frosting)
  • 5 cups confectioners' sugar (for frosting)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Offset spatula

Method
 

Instructions:
  1. Step 1: 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.
  2. Step 2: In a large mixing bowl, cream together the room temperature unsalted butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. 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.
  3. Step 3: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack.
  4. Step 4: To make the caramel frosting, combine 2 cups of sugar, 1/2 cup of water, and 2 tablespoons of light corn syrup in a saucepan. Cook over medium heat until the sugar dissolves, then boil without stirring until it reaches a deep amber color. Remove from heat and whisk in the cubed chilled unsalted butter and 1/2 cup of heated heavy cream. Let the caramel cool to room temperature.
  5. Step 5: 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, add more heated cream to reach the desired consistency.
  6. Step 6: 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.

Notes

  • For a richer flavor, substitute brown sugar for part of the granulated sugar.
  • Use almond or coconut milk instead of buttermilk for a dairy-free version.
  • Add chocolate chips to the batter for a chocolate caramel layer cake.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Wrap tightly in plastic wrap and foil for freezing up to 3 months.