Best Ever Caramel Cake Recipe

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment, grease with butter and dust with flour. Set aside.
2. Whisk the eggs and sugar in a large bowl until doubled in volume, about 5-6 minutes. In another bowl, stir the sour cream with the baking soda, then add to the egg mixture and beat until combined. Add the dulce de leche or caramel sauce and beat until combined.
3. Sift the flour, baking powder and salt, and stir into the batter until just combined. Do not overmix.
4. Divide the batter between the pans. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool 5-10 minutes, then release from the pans and cool completely.
5. Cut the tops off the cakes, then cut the scraps into small cubes and bake at 400°F (200°C) for 10 minutes, until golden brown. Set aside.
6. Make the syrup: in a small saucepan, heat the water, milk, sugar, coffee and liquor (if using) and bring to a simmer until the sugar dissolves. Set aside.
7. Make the cream: beat the softened butter and cream cheese in a large bowl until smooth. Add the dulce de leche or caramel sauce and beat until smooth. In a separate bowl, whip the cold heavy cream to medium peaks, then fold it into the butter mixture. Transfer to a piping bag if using.
8. Assemble: place the first cake layer cut side up on the platter and soak with syrup. Spread or pipe a layer of cream and sprinkle with 1-2 tablespoons crushed hazelnuts. Add the second layer, soak with syrup, spread cream and sprinkle hazelnuts. Place the third layer cut side down and soak with syrup. Spread the remaining cream over the top and sides.
9. Process the baked cake cubes in a food processor into small crumbs and press them onto the cake to decorate.
10. Refrigerate for at least 3 hours before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggMilkCreamHeavy creamCream cheeseSour creamHazelnutDulce de leche