Go Back
Vanilla Caramel Cake

Classic Vanilla Caramel Layer Cake Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 598
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, at room temperature
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 tsp flaky sea salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Whisk together the eggs, oil, melted butter, buttermilk, and 2 tsp vanilla.
  2. Mix the flour, 1 1/2 cups sugar, baking powder, baking soda, and salt. Fold into the wet ingredients until just combined.
  3. Divide the batter between the pans and bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  4. In a saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Cook without stirring until deep amber, about 8-10 minutes. Off heat, whisk in 6 tbsp butter, cream, and 1/2 tsp salt. Cool until barely warm.
  5. Beat 1 cup softened butter until pale, then mix in the cooled caramel, powdered sugar, and 1 tsp vanilla. Whip until light and fluffy.
  6. Place one cake layer on a plate, spread with frosting, top with the second layer, and frost the top and sides. Drizzle with extra caramel and slice.

Notes

You can make the cake layers and the caramel sauce a day ahead. Keep the caramel at room temperature, then whip it into the butter just before assembling. If the frosting feels too soft while you frost the cake, chill the whole bowl for 10 minutes and rewhip briefly.