Caramel Layer Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This caramel layer cake is my go to dessert whenever I want something impressive without spending hours in the kitchen. The whole thing comes together in just 45 minutes from start to finish, which makes it perfect for busy weeknights or last minute gatherings. What I love most is how simple the ingredient list is and how budget friendly it turns out to be. The pecans add not only a delicious crunch and richness but also provide heart healthy fats and antioxidants. Between the buttery cake layers and that gorgeous homemade caramel sauce, this dessert tastes like you spent all day baking when really you barely broke a sweat.
Ella x
Ingredients
- 300all-purpose flour
- 400 kggranulated sugar
- 200 gunsalted butter
- 4large eggs
- 250 mlwhole milk
- 10 mlvanilla extract
- 200 gcaramel sauce
- 150 gpecans
- 10 gbaking powder
- 5 gsalt
- 2unsalted butter for brushing
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease six 20cm round cake pans. Line the bottoms with parchment paper and dust the sides with flour.
Tip: Don't forget to grease the pans!
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the milk, butter, eggs, and vanilla extract.
Tip: Make sure to get rid of any lumps in the batter.
- 3
Add the dry ingredients to the wet ingredients and mix until combined. Divide the batter evenly between the prepared pans.
Tip: Don't overmix!
- 4
Bake for 10-12 minutes, or until the cakes are golden brown and a toothpick inserted comes out clean.
Tip: Don't open the oven door!
- 5
Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.
Tip: Don't skip this step!
- 6
To make the caramel filling, heat the caramel sauce in a saucepan over low heat until smooth. Brush the cakes with the melted butter.
Tip: Make sure to get all the way to the edges!
- 7
Spread a layer of caramel filling on top of each cake, then top with another cake layer.
Tip: Don't be shy with the caramel!
- 8
To make the pecan topping, mix the pecans, sugar, and melted butter in a bowl until combined. Sprinkle the mixture evenly over the top of the cake.
Tip: Don't overdo it!
- 9
Refrigerate the cake for at least 30 minutes to set the caramel and pecan topping.
Tip: Be patient!
- 10
Slice and serve.
Tip: Enjoy!
Recipe Variations
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