Moist 3 Layer Caramel Cake
Calling all caramel lovers, this simplified Southern Caramel Cake features layer after layer of rich vanilla cake smothered in a heavenly caramel buttercream frosting. It’s perfect to bring to a potluck, make birthdays throughout the year, or alongside a cup of coffee on any afternoon.
I know making a caramel cake might seem scary-I can’t tell you how many times I have burnt homemade caramel or even my hands while making it. But this recipe is really easy because the glaze is made with caramel bits, and you can use store bought caramel in the frosting. No one will know!
The cake is made up of 3 layers of buttery, moist, yellow cake that is made with a combination of white and brown sugar to give you those caramel undertones in every bite.
Then it’s slathered with this fluffy caramel buttercream frosting (no candy thermometer needed).
The final touch is an optional but pretty decorative caramel glaze, so there’s no shortage of caramel or any possibility of you burning anything.
If you’re craving more caramel or need more desserts for a party, try these caramel cupcakes. As a trained pastry chef, I created this recipe for you if you love caramel, but hate making it from scratch!
Ingredients you need
- Caramel buttercream – The frosting! You will need butter, powdered sugar, homemade or store-bought caramel sauce, milk, and salt.
- Caramel drizzle – There are two options here. You can melt down these caramel bits– all you need to do is melt them with a splash of water or cream in the microwave for 2 minutes. Or you can make your own easy caramel glaze.
Cake pans to use
I tested this recipe in 3 6″ cake pans that weighed about 575 grams each and they rose quite high but ended up being fine.
You can either bake this cake in the 6″ pans like I did or bake them in 3, 8″ cake pans instead. Baking time in the 8 inch pans is around 30 minutes while baking in 6″ pans is around 45 minutes.
You can also make this recipe into a sheet cake. Check after 35-40 minutes.
HOW TO MAKE CARAMEL CAKE
Prepare for baking: Preheat the oven to 350 F and spray 3, 6” or 3, 8” baking pans with baking spray.
Whisk dry ingredients: In a medium-sized bowl, whisk the flour, baking powder, baking soda, and kosher salt until combined.
Cool: Let the cakes cool in the pans for 10 minutes, then remove them and place them on a wire rack to finish cooling while you make the frosting.
Decorating
Once cooled completely to room temperature, you can spread the frosting between the cake layers, stacking them as you go. Alternatively, you can pipe the caramel icing with a piping bag and star tip.
Finish with a caramel glaze if you like. Or melt the caramel bits. All you have to do is melt 6 oz of caramel bits with 1 tbsp water or cream and microwave for two minutes. Then drizzle over the cake!
TIPS FOR RECIPE SUCCESS
- Measure the dry ingredients precisely. If you don’t have a scale, spoon (NEVER scoop) the flour from the container into your measuring cup and level it off. If you scoop the flour directly from the container with a measuring cup, you’ll end up with more flour than you need.
- Cold ingredients won’t incorporate evenly, resulting in a dense cake, so it’s important to take the time to set them at room temperature before getting started.
- This cake is finished when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Moist 3 Layer Caramel Cake
Ingredients
- 3.5 cups all purpose flour, 420g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter, unsalted at room temperature, 227g
- 1 cup granulated sugar, 200g
- 1 cup brown sugar, 190g
- 2 eggs, large
- 3 egg whites, yolks discarded
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 6 oz caramel bits, bits not squares
- 1 Tbsp water, or cream
Instructions
- Preheat the oven to 350F and spray 3, 6” or 3, 8” baking pans with baking spray.
- In a medium size bowl combine the 3 1/2 cup flour, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter with the 1 cup granulated sugar and the 1 cup brown sugar until creamy, about 2 minutes.
- Scrape down the bowl and add the 2 eggs, 3 egg whites and 1 tbsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
- Pour the batter evenly into the baking pans and bake for 30-35 minutes. If you are using 6 inch cake pans the cakes will take longer around 45 minutes.
- Make the caramel buttercream frosting and fill and frost the cake.
- Make the caramel drizzle by microwaving 6 oz caramel bits with 1 tbsp water or cream for two minutes. Drizzle over the cake. Or make your own easy caramel glaze.
