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Caramel layer cake served
Luxurious caramel layer cake with a rich golden finish.

Ultimate Caramel Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
In the world of cakes, caramel cream is one of the trickiest but most delicious fillings. Here, the taste of caramelised sugar is tamed with cream and butter, creating a rich, silky emulsion that adheres perfectly between soft sponge layers. The depth of the caramel and the neutrality of the sponge create the balance.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 3 hrs 15 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Saucepan for caramel
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the sponge: Cream butter+sugar, add eggs, then flour+baking powder and milk alternately. Bake at 180°C for 30-35 minutes.

Tip: Standard creaming method.
2 ✓

Caramel base: Melt the 200g sugar. When brown, pour in the cream, cook until smooth and thick. Cool completely to room temperature.

Tip: This is the 'toffee' base. If warm, it will melt the butter in the next step.
3 ✓

Cream: Beat the soft butter (150g) with the icing sugar until fluffy, then drizzle in the cooled caramel.

Tip: This is a caramel buttercream, stable and spreads well.
4 ✓

Fill and coat the cake. Chill for 2 hours.

Tip: The buttercream sets in the fridge.

Recipe FAQ

Why did the cream split?
You probably mixed the butter with the caramel while warm, and the butter melted. The caramel base must be at room temperature before adding butter.
The cream crystallised.
Sugar crystals remained on the side of the pan during boiling, which fell back in and started a chain reaction.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar (sponge)
  • 4 pcs Eggs
  • 100 g Butter (sponge)
  • 100 ml Milk
  • 10 g Baking powder
  • 200 g Caster sugar (caramel)
  • 300 ml Double cream (caramel)
  • 150 g Butter (for cream)
  • 30 g Icing sugar