Triple Caramel Cake

Name: Triple Caramel Cake
Prep time: 30 min
Cook time: 35 min
Total time: 125 min
Yield: 12 slices
Cuisine: French
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar; 1 cup butter (unsalted, melted); 1 cup milk (room temperature); 2 teaspoons vanilla extract; 2 cups all-purpose flour (spooned and levelled); 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup brown sugar (packed); 1/2 cup butter (unsalted); 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup butter (unsalted, softened); 3 cups icing sugar (sifted); 2 tablespoons caramel sauce (from above); 2 tablespoons milk (room temperature); 1 teaspoon vanilla extract

125 min 12 slices Medium

All Recipes

Triple Caramel Cake

Indulge in a decadent Triple Caramel Cake with layers of caramel cake, caramel sauce, and caramel frosting.

Prep

30 min

Cook

35 min

Total

125 min

Servings

Difficulty

Medium

Caramel lovers rejoice! The Triple Caramel Cake is an indulgent dessert that celebrates the rich and buttery flavour of caramel in three delicious forms. With layers of soft caramel-infused cake, luscious caramel sauce, and a silky caramel frosting, this cake is sure to satisfy any sweet tooth. This decadent creation is perfect for special occasions or as a luxurious treat to yourself. The combination of textures and flavours creates an unforgettable experience in every bite, making it a must-try for dessert enthusiasts.

Ingredients

Servings

Caramel Cake

Caramel Sauce

Caramel Frosting

Instructions

Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the melted butter, milk, and vanilla extract. Mix until well combined.

Pro tip: Ensure the butter is cooled slightly before adding to prevent cooking the eggs.

Mix dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Pro tip: Overmixing can result in a dense cake.

Bake the cakes

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the caramel sauce

In a saucepan over medium heat, combine brown sugar and butter. Stir until the butter is melted and the mixture is bubbling. Add the heavy cream and vanilla extract, stirring continuously until smooth. Remove from heat and let it cool.

Pro tip: For a thicker sauce, simmer for an additional 2-3 minutes.

Make the caramel frosting

In a mixing bowl, beat the softened butter until creamy. Add the icing sugar gradually, beating until smooth. Mix in the caramel sauce, milk, and vanilla extract until the frosting is fluffy and spreadable.

Pro tip: Adjust the consistency with additional milk or icing sugar as needed.

Assemble the cake

Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top. Place the second cake layer on top and spread the caramel frosting evenly over the top and sides of the cake.

Pro tip: Use a spatula to create smooth, even layers of frosting.

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Tips & Tricks

<ul><li>Use room temperature ingredients for a smoother batter and frosting.</li><li>Allow the cake to cool completely before frosting to prevent melting.</li><li>For a richer flavour, use dark brown sugar in the caramel sauce.</li><li>Store leftover cake in an airtight container for up to 3 days.</li></ul>

Serving Suggestions

Serve this Triple Caramel Cake with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. The cake pairs beautifully with a hot cup of coffee or a glass of cold milk. If you're planning to make this cake ahead of time, you can prepare the caramel sauce and frosting a day in advance. Store them in the refrigerator and bring them to room temperature before assembling the cake. Leftover cake can be stored in an airtight container at room temperature for up to three days.