Description
A rich and moist caramel layered cake topped with a smooth caramel sauce and whipped cream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- ½ cup caramel sauce (from above)
- 2 tbsp heavy cream
- Chocolate shavings or sprinkles for garnish
- Whipped cream for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until well combined.
- Add Water: Stir in the boiling water until the batter is smooth. Divide the batter evenly among the prepared pans.
- Bake: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Melt Sugar: In a saucepan over medium heat, melt sugar while stirring constantly until completely liquefied and golden.
- Add Butter: Stir in the butter until fully melted and combined.
- Add Cream: Slowly drizzle in the cream while stirring vigorously. Allow mixture to boil for 1 minute.
- Cool: Remove from heat and stir in vanilla. Let it cool to room temperature.
- Beat Butter: In a large bowl, beat the butter until creamy.
- Mix Ingredients: Gradually add powdered sugar and beat until fluffy.
- Add Caramel: Mix in the caramel sauce and heavy cream until smooth.
- Layer: Place one cake layer on a serving plate. Spread a layer of caramel buttercream on top. Repeat with remaining layers.
- Top and Drizzle: Pour caramel sauce over the assembled cake, allowing it to drizzle down the sides.
- Garnish: Top with whipped cream and chocolate shavings or sprinkles.
Notes
- Make Ahead: Bake the cake layers a day ahead and wrap them in plastic wrap to keep them moist.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Caramel Tips: Be careful when making the caramel sauce; it can burn quickly once the sugar melts.
- Consistency: Adjust the thickness of the buttercream with more powdered sugar or cream as desired.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice