Caramel Layer Cake Recipe
Ingredients:
For the Cake:
3 cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1½ cups brown sugar
4 large eggs
1 cup milk
½ cup caramel sauce or dulce de leche
2 tsp vanilla extract
For the Caramel Frosting:
1 cup unsalted butter (softened)
1½ cups dulce de leche or caramel spread
2 cups powdered sugar (sifted)
2–3 tbsp heavy cream (to adjust texture)
For Decoration:
Extra dulce de leche for piping
Small caramel balls or candies (optional)
Instructions:
1. Preheat the oven:
Heat to 350°F (175°C). Grease and line three round cake pans (small, medium, and large if making tiers).
2. Prepare the batter:
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream butter and brown sugar until fluffy.
Add eggs one by one, then mix in vanilla and caramel sauce.
Gradually add dry ingredients, alternating with milk. Mix until smooth.
3. Bake:
Pour the batter evenly into the pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely before assembling.
4. Make the frosting:
Beat butter until creamy. Add dulce de leche and powdered sugar gradually.
Add cream until smooth and spreadable.
5. Assemble the cake:
Place the largest cake on a plate and pipe caramel frosting around the edges.
Add the next layer, repeat the frosting, and finally the top layer.
Decorate with piped rosettes and caramel balls on top.
6. Chill and serve:
Refrigerate for 30 minutes before serving to set the layers.
