It’s Angela from Handmade in the Heartland back to share another dessert today. My husband’s birthday was on Memorial Day and to celebrate I always make some kind of celebratory dessert. What’s a birthday without cake? Am I right?! So I came up with this delicious caramel and vanilla layer cake with caramel frosting and a drizzle with more caramel sauce. YUM. Seriously yum. Both cakes are more like pound cake consistency than fluffy cake and I really enjoyed the unexpected texture.
Caramel and Vanilla Layer Cake
Moist vanilla cake filled with layers of caramel sauce
Ingredients
Caramel Layer
- 1 1/3 cups all purpose flour
- 1 can dulce de leche you can find it in the latin section at your grocery store
- 1 cup powdered sugar
- 1 cup unsalted butter softened
- 2 eggs
- 3/4 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup sour cream
- pinch of salt
Vanilla Layer
- 1 1/3 cups all purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter softened
- 2 eggs
- 3/4 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup sour cream
- pinch of salt
Caramel Sauce
- 1 cup sugar
- 4 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons butter
Caramel Icing
- 1 cup caramel sauce
- 2 sticks unsalted butter room temperature
- 2 lb bag of powdered sugar
- 1/4 cup of milk more if needed
Instructions
- Preheat the oven to 350.
- To make both the cakes first beat the butter until creamy, add the sugar, then the eggs.
- Add the baking powder, vanilla, salt, and mix to combine.
- Add the flour alternately with the sour cream & dulce de leche.
- Pour into your 8″ round pan and bake for 30-40 minutes.
- While the cakes cook make your caramel sauce and icing.
To make the caramel sauce
- Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
- Cover the saucepan and let it cook over medium heat for 3 minutes.
- After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
- Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
- Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
- *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
- Stir the mixture, again being careful. Add the butter. Stir until combined.
- Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
To make the icing
- Beat the butter until creamy and smooth.
- Add the caramel sauce, milk, and half of the powdered sugar.
- Beat until combined but do not go above the slowest speed on your mixer, over beating can ruin frosting.
- Add the rest of the powdered sugar and more milk by the tablespoonful if necessary.
This looks amazing! Perfect birthday cake!
This is a must try for me. Looks so good! Hugs and blessings, Cindy
This looks delicious! I am excited to try it. Thanks!