Triple Caramel Cake
Indulge in the ultimate caramel lover’s dream with this luxurious Triple Caramel Cake, a show-stopping dessert that layers rich caramel flavor in every bite! Featuring a tender, buttery cake batter swirled with velvety caramel sauce, this decadent treat is topped with a lusciously creamy caramel buttercream frosting and finished with a dramatic drizzle of golden caramel. Perfect for birthdays, celebrations, or any time you want to wow your guests, this eye-catching cake combines a moist texture, balanced sweetness, and an irresistible caramel trifecta. With just 30 minutes of prep time, it’s surprisingly approachable—yet guaranteed to impress.
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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
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cups packed light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 0.5 cups caramel sauce (store-bought or homemade)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 0.25 cups caramel sauce (for frosting)
- 2 tablespoons heavy cream
- 0.25 cups caramel sauce (for drizzle)
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 bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined.
Gently fold the caramel sauce into the batter to create a swirl effect. Do not overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and let them cool completely on wire racks.
To make the caramel buttercream frosting, beat the softened butter in a large bowl until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, mixing until smooth.
Add the caramel sauce and heavy cream to the frosting mixture and beat until light and fluffy, about 3 minutes.
Assemble the cake by placing one layer on a cake stand or serving plate. Spread a layer of caramel buttercream evenly on top. Repeat with the second layer and more frosting. Place the final cake layer on top and frost the entire cake with the remaining buttercream.
Drizzle the top of the cake with additional caramel sauce, letting it drip down the sides for a dramatic effect.
Chill the cake for 20-30 minutes to set the frosting and drizzle before serving.
Slice and enjoy your decadent Triple Caramel Cake!
Nutrition Facts
Calories |
9244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.0 g | 562% | |
| Saturated Fat | 267.3 g | 1336% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1864 mg | 621% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 1286.1 g | 468% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 1032.5 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 680 mg | 52% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1325 mg | 28% | |
*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.
