Ingredients
Scale
- 3 large Eggs
- 1/2 cup Caramel sauce, store-bought or homemade
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 cups light packed Brown sugar
- 1 1/2 cups Granulated sugar
- 2 cups Powdered sugar
- 1/2 tsp Salt
- 3 tsp Vanilla
- 1 1/2 cups unsalted Butter
- 1 cup Buttermilk
- 1/4 cup Heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and caramel sauce.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat together the powdered sugar, heavy cream, and additional caramel sauce until smooth and creamy.
- Once the cakes are completely cool, frost and layer the cakes with the caramel frosting. Drizzle additional caramel sauce on top as desired.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing to keep the cake fluffy.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, caramel, dessert, baking, sweet treat