3 Layer Caramel Cake

This 3 layer caramel cake recipe starts with 3 layers of moist buttermilk cake, with fluffy caramel buttercream frosting between each layer. The entire cake is frosted with more caramel buttercream, then garnished with chocolate toffee chips. This cake recipe is perfect to make for any occasion.

3 Layer Caramel Cake

Yes, I’m posting a 3 Layer Caramel Cake just when you’re starting your New Year’s resolutions. I apologize. Just pin this to bring to your next family gathering where you can sample just a sliver and sabotage everyone else’s diet. I’m sure there’s a kale salad on my blog somewhere if you want to move on!

I was watching The Chew about a month ago and Carla Hall baked up a caramel cake with a deep caramel colored icing poured over the top. The co-hosts were moaning with pleasure with every bite. I wanted to tackle this recipe even though the hubby snubs any caramel treat I make. Silly man.

But when I went to their website, those who had attempted this cake had major problems with the icing. Apparently, they found that briefly heating up large quantities of brown sugar and cream doesn’t necessarily make caramel. Duh. Lots of grainy disasters. I’ve had enough of those on my own. Thank.you.very.much. I had to find an alternative.

Caramel Buttercream Frosting

So, I made do. I took a regular buttercream frosting and added some caramel sauce. What do you know? Bill loved it. It wasn’t as caramelly as I would have liked, but it was a success as far as my family was concerned. If The Chew ever amends their recipe, I’ll give it a shot. Bill probably won’t be thrilled, but I still want to pour a non-grainy, caramel icing over my cake so I can swoon, too!

To make the caramel cake recipe, you may need:

• Three (3) 9-inch cake pans
• Frosting spatula (one of my most used kitchen tools!)

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The Recipe: Caramel Cake

This 3 layer caramel cake recipe has 3 layers of moist buttermilk cake and fluffy caramel buttercream frosting.

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Yield 12 servings

Ingredients

Cake::

• 4 eggs
• 4 egg yolks
• 2/3 cup buttermilk
• 4 teaspoons vanilla
• 3 1/2 cups flour
• 2 cups sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (4 ounces) butter, at room temperature
• 2/3 cup canola oil
• 1 cup heavy cream

Frosting::

• 1/2 cup (4 ounces) butter, at room temperature
• 1/2 cup caramel sauce, homemade or good quality store-bought
• 4 cups powdered sugar, sifted
• 1 tablespoon vanilla
• 1/4 cup heavy cream (adjust to reach desired consistency)
• Heath bars, chopped, to garnish, optional

Instructions

1. Preheat oven to 350º. Grease three 9-inch cake pans, line with parchment and grease parchment.
2. In a large bowl, add the eggs, vanilla and 2 tablespoons of buttermilk, whisk to combine.
3. In the bowl of a stand mixer, add the flour, sugar, baking powder, and salt. Whisk to combine. Add the butter, canola oil, and remaining buttermilk and mix to combine. Add the egg mixture in three parts, stirring to combine. Do not over mix.
4. In another bowl, whip the cream till it forms soft peaks. Gently fold the whipped cream into the batter.
5. Spoon the batter into the prepared cake pans. Tap cake pans on the counter to release any air bubbles. Place in oven and bake for 25-30 minutes or until the top springs back when touched with your finger and cake starts to pull away from the sides of the pan.
6. Cool for 10 minutes, then remove the cakes from pans to cooling racks.
7. To make the frosting, put butter and caramel sauce in a stand mixer and beat with paddle attachment for a few minutes until lightened
8. Slowly add powdered sugar and mix in on low speed.
9. Add the vanilla and most of the cream. Beat for a few minutes, adding more of the cream if needed to thin frosting.
10. Frost cooled cake. Garnish with Heath bar bits if desired.

Notes

This frosting recipe makes enough to frost the cake with a thin coating as seen in my photos. If you desire a thicker frosting, make a batch and a half of the recipe.
As always, total time does not reflect cooling times.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 699Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 154mgSodium: 436mgCarbohydrates: 110gFiber: 1gSugar: 81gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

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