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+ servings
A caramel cake with caramel drizzle and candles on an overturned plate.
5 stars (2 ratings)

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.

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.
  • Creamed butter and sugars in a bowl.
    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.
  • Caramel cake batter in a glass bowl.
    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.
  • Caramel cake batter divided into 3 6" cake pans.
    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.
  • A caramel cake with blown out candles on a peach colored surface.
    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.

Notes

Baking in 6 inch pans will take up to 45 minutes. Top with caramel buttercream frosting.
Serving: 1slice, Calories: 487kcal, Carbohydrates: 75g, Protein: 7g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 562mg, Potassium: 150mg, Fiber: 1g, Sugar: 45g, Vitamin A: 551IU, Vitamin C: 0.1mg, Calcium: 112mg, Iron: 2mg
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