Caramel Layer Cake

Caramel Layer Cake
Caramel Layer Cake
Yields 1
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  1. 1 cup butter, softened
  2. 2 cups sugar
  3. 4 large eggs
  4. 3 cups self-rising flour
  5. 1 cup whole buttermilk
  6. 1½ teaspoons vanilla extract
  7. Caramel Frosting, recipe follows
  8. Garnish: toasted pecan halves
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; lightly spray again.
  2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add flour to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Divide batter evenly among prepared cake pans, smoothing tops with a spatula.
  3. Bake until a wooden pick inserted in the center of layers comes out clean, 25 to 30 minutes. Let layers cool in pans for 10 minutes. Remove from pans, discard parchment paper, and let cool completely on wire racks.
  4. Spread Caramel Frosting between layers and on top and sides of cake. Drizzle with reserved 1⁄3 cup caramel from Caramel Frosting. Garnish with toasted pecan halves, if desired.
Taste of the South
Caramel Frosting
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  1. 2 cups sugar
  2. ¼ cup water
  3. 2 tablespoons light corn syrup
  4. ½ cup cold butter
  5. 1 cup hot heavy whipping cream (see kitchen tip)
  6. 1 cup butter, softened
  7. 6 cups confectioners’ sugar, sifted
  1. In a large, heavy-bottomed saucepan, place sugar. In a small bowl, whisk together water and corn syrup. Pour over sugar, stirring just until sugar is moistened. Cook, without stirring, over medium-high heat until mixture is golden brown. (While caramel cooks, brush any sugar crystals on sides of pan with a pastry brush dipped in water.) Remove from heat.
  2. Using a long-handled wooden spoon, add ½ cup cold butter. Stir until butter melts. (Mixture will foam.) Slowly add hot cream, stirring until smooth. (If mixture does not get smooth, cook over low heat, stirring until smooth.) Set aside, and let mixture cool until slightly warm, approximately 1 hour, stirring occasionally. Reserve 1⁄3 cup caramel to drizzle over assembled cake.
  3. Pour caramel mixture into a large bowl; add 1 cup softened butter. Beat at medium speed with an electric mixer until smooth. With mixer on low speed, gradually add confectioners’ sugar, beating just until smooth. Place a sheet of plastic wrap on surface of frosting. Let stand until frosting has reached a spreadable consistency, approximately 10 minutes.
  1. To keep caramelized sugar from seizing or hardening in step two of Caramel Frosting, heat heavy whipping cream in the microwave until it is hot but not boiling, for 60 to 90 seconds, before you add it to the caramel.
Taste of the South


  1. I just finished baking this cake and it is amazing!!! It was also fun going through the process. I’m adding this to the list of items that my wife and I can cook and offer for sale as part of our catering endeavors!

  2. I am finding the frosting to be very runny. Delicious mind you, but running right off the cake. How can I thicken it up? I did use the required confectioners sugar and then some. It is cool, not at all warm. What’s wrong with my frosting?


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