Best 20 Caramel Layer Cake Recipes

SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
• Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
• Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
• Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
• Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
• Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
• Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
• Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
• Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
• Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
• Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE

Steps:

• Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
• Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

CARAMEL-PECAN MOCHA LAYER CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For banana-caramel cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
• Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
• Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

THREE-LAYER CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
• Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
• Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
• Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
• Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
• Whisk chocolate mixture again; add to batter. Beat until smooth.
• Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
• Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.

CARAMEL BUTTERCREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
• Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
• Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
• Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
• Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.

CRUNCHY CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper. Place the flour, cocoa and sugar in a food processor and pulse to combine. Add the butter, water, egg and extra yolks and process until a smooth dough forms. Turn out the dough and bring it together on a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a very thin rectangle and trim to 10cm x 35cm. Prick each layer all over with a fork and place on the trays. Bake for 8-10 minutes or until just crisp. Transfer to wire racks and allow to cool at room temperature until crisp.
• To make the chocolate caramel filling, place the sugar and water in a medium saucepan (see note) over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 8-10 minutes or until deep golden in colour. Remove from the heat and, working quickly, add the cream in a thin steady stream. Add the butter, return to the heat and cook, stirring, until well combined. Place the chocolate in a heatproof bowl, pour the caramel mixture over and stir until melted and smooth. Refrigerate until just cold, whisking occasionally. Once cooled, whisk for 1-2 minutes or until creamy and smooth.
• To assemble, place 1 of the pastry layers on a cake stand or plate. Spread evenly with 1/3 cup (80ml) of the chocolate caramel filling. Repeat with the remaining pastry and filling, finishing with a pastry layer. Refrigerate the cake for 1-2 hours or until set. Slice to serve.

APPLE-SPICE LAYER CAKE WITH CARAMEL SWIRL ICING

Steps:

• Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350°F. Grease three 9-inch cake pans with butter or cooking spray, then line each with a parchment paper round and grease the rounds. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating between each addition. In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in 3 increments and the sour cream in 2 increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla, and ginger.
• Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 35 to 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 to 30 minutes, before frosting. The cakes can be kept frozen, tightly wrapped in plastic wrap, for up to 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
• To make the icing: In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter. Place over a saucepan filled with 2 inches of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring the mixture every few minutes until cool to the touch, about 20 minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
• While the caramel is cooling, make the butter cream: Using an electric mixer fitted with the paddle attachment, beat the 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tablespoons cream and the vanilla and powdered sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorporated. Do not overbeat the mascarpone, or it may separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it too much or the ribbons of caramel will disappear.
• Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake. Pat on the toasted pecan pieces to cover the sides of the cake. Tip: Using the proper tools for cutting frosted layer cakes ensures that individual servings look as good as they taste. I use a large serrated knife dipped in hot water for cutting. I wipe the knife off with a clean dishcloth after each piece, which ensures that every cut is as clean as the first.

ORANGE LAYER CAKE WITH ORANGE-CARAMEL CREAM CHEESE FROSTING

Steps:

• Make Filling
• Whisk sugar and yolks in heavy large saucepan to blend. Whisk in cornstarch and orange peel. Gradually add orange juice and cream, whisking to blend well. Set pan over medium-high heat and whisk constantly until cream thickens and boils, about 8 minutes. Pour into bowl. Press plastic wrap directly onto surface of pastry cream to prevent skin from forming. Refrigerate until cold, at least 4 hours.
• Beat cream cheese in large bowl until fluffy. Beat in pastry cream, 1 cup at a time, scraping bottom and sides of bowl occasionally. Cover; refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)
• Make soaking syrup and frosting
• Stir 2 1/2 cups sugar and 1 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 20 minutes. Remove pan from heat. Immediately add 1 1/4 cups orange juice and peel (mixture will bubble vigorously). Stir over low heat until any hard bits dissolve and caramel comes to boil. Strain into 2-cup glass measuring cup.
• Pour 1 cup caramel into small bowl; reserve for frosting. Mix remaining 1/2 cup orange juice into remaining caramel in glass measuring cup; reserve as soaking syrup. Cover caramel in small bowl and soaking syrup separately; refrigerate until cold, at least 4 hours and up to 1 day.
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Gradually beat in 1 cup caramel reserved for frosting, then powdered sugar and vanilla. (Can be made 1 day ahead. Cover; chill. If necessary, let stand at room temperature until just spreadable before using.)
• Make cake
• Preheat oven to 350°F. Butter 12-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Butter paper; dust pan with flour.
• Bring 1/3 cup milk and 1 tablespoon butter to simmer in small saucepan. Remove pan from heat; add 2 teaspoons vanilla extract. Cover pan. Sift 1 1/3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt into medium bowl. Using electric mixer at high speed, beat 3 eggs in large bowl until frothy, about 1 minute. Gradually beat in 1 1/3 cups sugar. Continue to beat egg mixture until light colored and thick enough to fall in heavy ribbon when beaters are lifted, about 4 minutes. Pour milk mixture over egg mixture. Using whisk, gently stir until just blended. Add flour mixture. Gently stir with whisk until just blended (do not over mix; batter may deflate). Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer pan to rack; cool 10 minutes.
• Line cake rack with paper towels. Dust towels generously with powdered sugar. Cut around pan sides; turn cake out onto sugared towels. Peel off parchment. Cool cake completely.
• Repeat 2 more times, using same amount of each ingredient to make 2 more cake layers.
• Assemble and decorate
• Place 1 cake layer on 11-inch tart pan bottom; brush with 1/2 cup soaking syrup. Spread with half of filling (about 3‰ cups). Place in freezer until filling is firm, about 15 minutes. Top with second cake layer; brush with 1/2 cup soaking syrup. Spread with remaining filling. Place in freezer until filling is firm, about 15 minutes. Top with third cake layer; brush with remaining soaking syrup. Spread 2 cups frosting thinly over top and sides of assembled cake to cover completely. Refrigerate until frosting is firm, about 1 hour.
• Spoon 1 cup frosting into pastry bag fitted with small (scant 1/4-inch-diameter) star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in bag decoratively on top and sides of cake. (Can be prepared ahead. Refrigerate until frosting is firm, at least 5 hours; cover loosely and keep refrigerated up to 1 day. Or freeze until frosting is firm, about 2 hours; cover and keep frozen up to 1 week. Defrost covered cake in refrigerator for 2 days.)
• Place cake on large platter. Arrange fruit decoratively atop cake. To cut cake, start 2 inches inward from edge and insert knife straight down; cut 8-inch-diameter circle in center of cake. Starting 2 inches in from 8-inch-diameter circle and inserting knife straight down, cut 4-inch-diameter circle in center of 8-inch circle. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.

MAPLE-GINGERBREAD LAYER CAKE WITH SALTED MAPLE-CARAMEL SAUCE

Steps:

• For maple-coated pecans:
• Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.
• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
• Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
• For frosting:
• Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
• Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
• Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

CARAMEL LAYER CAKE WITH APPLE FROSTING

Steps:

• For the cake, preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, dulce de leche and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
• Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
• For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 2/3 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Decorate with dried apple slices, if you like, then set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

RACHAEL RAY CARAMEL APPLE LAYER CAKE

Steps:

• Preheat the oven to 350°. Generously grease and flour two 9-inch round cake pans. Using an electric mixer, combine the flour, 1 1/2 cups granulated sugar, the baking powder and salt. Mix in 2 sticks butter at low speed until the mixture is crumbly.
• In a medium bowl, whisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.
• Divide the batter between the prepared pans. Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Transfer to a rack to cool for 10 minutes. Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.
• In a medium skillet, melt 3 tablespoons butter over medium-low heat. Add the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes. Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from the heat and let cool.
• Meanwhile, using an electric mixer, beat the remaining 2 sticks butter and the confectioners' sugar until light and creamy. With the mixer on low, slowly mix in the caramel sauce.
• Place 1 cake layer on a cake plate; spread the apple filling evenly on top, then cover with the remaining cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.

CARAMEL BUTTERCREAM FOR CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
• Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
• Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
• Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
• Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.

CARAMEL LAYER CAKE

Steps:

• To Prepare the Cake:.
• Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
• Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
• Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
• *Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes.
• To Prepare the Caramel Frosting:.
• Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
• Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.

FOOD & WINE CARAMEL LAYER CAKE

Steps:

• 1. MAKE THE CAKE Preheat the oven to 350°. Butter and flour two 10-inch round cake pans and line the bottoms with parchment paper. In a bowl, whisk the 4 cups of flour, the baking powder, salt and baking soda. In the bowl of a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar and vanilla seeds at medium speed until light and fluffy, 3 minutes. Beat in the eggs 1 at a time until incorporated, then beat until very pale and billowy, 3 minutes. At low speed, alternately beat in the dry ingredients and buttermilk until just combined. Divide the batter between the prepared pans and bake for 35 minutes, until the cakes are golden and a toothpick inserted in the centers comes out clean. Transfer to a rack; let cool in the pans for 30 minutes. Unmold the cakes, peel off the parchment and let cool. Place 1 cake layer on a cake stand or serving platter. MAKE THE FROSTING In a large, heavy-bottomed saucepan, melt the butter over moderately high heat. Stir in the sugar, buttermilk, and baking soda. Cook, stirring constantly, until the mixture foams up and then subsides, 5 to 7 minutes. Continue cooking, stirring steadily, until the caramel mixture is very dark brown and reaches 240° on a candy thermometer, about 10 minutes. Carefully pour the mixture into the bowl of a stand mixer fitted with the paddle, add the vanilla and beat at low speed for 3 minutes, until thickened but still pourable. Using a rubber spatula and working quickly, scrape about 1 cup of the frosting onto the cake layer on the stand and spread it to the edge. Top with the second cake layer. Pour the remaining frosting on top. Using an offset spatula, quickly spread the frosting over and around the cake to cover completely. Let the frosting cool for at least 2 hours before serving. MAKE AHEAD The unfrosted cakes can be stored in plastic wrap at room temperature for up to 2 days. Once frosted, the cake can be refrigerated, covered, for up to 5 days.

CHOCOLATE SPICE LAYER CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, spicy chocolate cinnamon sugar, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.

CHOCOLATE-CARAMEL LAYER CAKE RECIPE - (3.7/5)

Steps:

• Serves 12 Baking spray that contains flour can be used to grease and flour the pans. Both natural and Dutch-processed cocoa will work in this recipe. When taking the temperature of the caramel in steps 3 and 4, remove the pot from the heat and tilt the pan to one side. Use your thermometer to stir the caramel back and forth to equalize hot and cool spots and make sure you are getting an accurate reading. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, and salt. Whisk buttermilk, water, oil, eggs, and vanilla together in second bowl. Whisk buttermilk mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours. FOR THE CARAMEL FILLING: Lightly grease 8-inch square baking pan. Combine sugar, corn syrup, and water in medium saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture is amber colored, 8 to 10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, 2 to 5 minutes longer. (Caramel will register between 375 and 380 degrees.) Off heat, carefully stir in cream, butter, vanilla, and salt (mixture will bubble and steam). Return saucepan to medium heat and cook, stirring frequently, until smooth and caramel reaches 240 to 245 degrees, 3 to 5 minutes. Carefully transfer caramel to prepared pan and let cool until just warm to touch (100 to 105 degrees), 20 to 30 minutes. FOR THE FROSTING: Process butter, sugar, cocoa, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. (Frosting can be made 3 hours in advance. For longer storage, cover and refrigerate frosting. Let stand at room temperature for 1 hour before using.) Using long serrated knife, score 1 horizontal line around sides of each cake layer; then, following scored lines, cut each layer into 2 even layers. 7. Using rubber spatula or large spoon, transfer 1/3 of caramel to center of 1 cake layer and use small offset spatula to spread over surface, leaving 1/2-inch border around edge. Repeat with remaining caramel and 2 of remaining cake layers. (Three of your cake layers should be topped with caramel.) Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 caramel-covered cake layer on platter. Top with second caramel-covered layer. Repeat with third caramel-covered layer and top with final layer. Spread frosting evenly over sides and top of cake. Carefully remove parchment strips. Let cake stand for at least 1 hour. (Cake can be made 2 days in advance and refrigerated. Let stand at room temperature for at least 5 hours before serving.) Sprinkle with coarse sea salt, if using. Cut and serve.