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.
- 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.
Notes
STORAGE AND FREEZING
Storage: Once frosted, caramel cake keeps well in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days. If the cakes are not frosted, they will be okay to keep at room temperature for up to 5 days. Freezing: If you plan to freeze the cake layers, do so before frosting. They will keep in the freezer for up to three months. When you’re ready, let the cake rounds thaw overnight in the fridge, then bring them to room temperature before frosting.Yield
This cake feeds about 12-15 people depending on how large you cut the slices.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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