Caramel Layer Cake Light
Indulge in the delicate decadence of this Caramel Layer Cake Light—a dessert that combines classic caramel richness with a lighter, airy twist. Perfectly moist layers of buttermilk cake are infused with hints of vanilla and crafted using a careful balance of all-purpose flour, baking powder, and baking soda to create a fluffy yet sturdy structure. The real star, however, is the luscious caramel frosting made from light brown sugar, unsalted butter, and a splash of heavy cream, whisked to silky perfection for a luxurious finish. This stunning three-layer cake is perfect for birthdays, gatherings, or any time you want to impress with a homemade masterpiece that tastes as good as it looks. Easy to prepare in under an hour, it serves 10 and is sure to delight both caramel lovers and those looking for a lighter take on a classic treat.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cups buttermilk
- 1 cups light brown sugar, packed
- 0.5 cups unsalted butter for frosting
- 3 tablespoons heavy cream
- 1.5 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream together 1/2 cup of softened unsalted butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Beat just until combined, being careful not to overmix.
Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
To make the frosting, combine the light brown sugar and 1/2 cup of unsalted butter in a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves fully, about 3-4 minutes.
Remove from heat and whisk in the heavy cream until smooth. Let cool for 10 minutes. Gradually whisk in the powdered sugar until the frosting reaches a smooth, spreadable consistency.
Once the cakes are completely cool, assemble them by spreading an even layer of frosting between each layer and covering the top and sides of the entire cake with the remaining frosting.
Decorate as desired (optional). Slice and serve to enjoy!
Nutrition Facts
Calories |
5934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 923.9 g | 336% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 684.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 623 mg | 48% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
