Caramel and Vanilla Layered Cake
It’s Angela from Handmade in the Heartland back to share another dessert today. My husband’s birthday was on Memorial Day and to celebrate I always make some kind of celebratory dessert.  What’s a birthday without cake? Am I right?! So I came up with this delicious caramel and vanilla layer cake with caramel frosting and a drizzle with more caramel sauce. YUM. Seriously yum.  Both cakes are more like pound cake consistency than fluffy cake and I really enjoyed the unexpected texture. 
Caramel and Vanilla Cake
Caramel and Vanilla Layer Cake
Write a review
12817 calories
1658 g
2535 g
681 g
74 g
421 g
3089 g
973 g
1352 g
23 g
209 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 12817
Calories from Fat 5987
% Daily Value *
Total Fat 681g
Saturated Fat 421g
Trans Fat 23g
Polyunsaturated Fat 30g
Monounsaturated Fat 179g
Cholesterol 2535mg
Sodium 973mg
Total Carbohydrates 1658g
Dietary Fiber 9g
Sugars 1352g
Protein 74g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Caramel Layer
  1. 1 1/3 cups all purpose flour
  2. 1 can dulce de leche (you can find it in the latin section at your grocery store)
  3. 1 cup powdered sugar
  4. 1 cup unsalted butter, softened
  5. 2 eggs
  6. 3/4 tsp baking powder
  7. 1 tsp vanilla extract
  8. 1/3 cup sour cream
  9. pinch of salt
Vanilla Layer
  1. 1 1/3 cups all purpose flour
  2. 1 cup powdered sugar
  3. 1 cup unsalted butter, softened
  4. 2 eggs
  5. 3/4 tsp baking powder
  6. 1 tsp vanilla extract
  7. 1/2 cup sour cream
  8. pinch of salt
Caramel Sauce
  1. 1 cup sugar
  2. 4 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 1/2 cup heavy cream
  5. 2 tablespoons butter
Caramel Icing
  1. 1 cup caramel sauce
  2. 2 sticks unsalted butter, room temperature
  3. 2 lb bag of powdered sugar
  4. 1/4 cup of milk (more if needed)
  1. Preheat the oven to 350.
  2. To make both the cakes first beat the butter until creamy, add the sugar, then the eggs.
  3. Add the baking powder, vanilla, salt, and mix to combine.
  4. Add the flour alternately with the sour cream & dulce de leche.
  5. Pour into your 8″ round pan and bake for 30-40 minutes.
  6. While the cakes cook make your caramel sauce and icing.
To make the caramel sauce
  1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
  2. Cover the saucepan and let it cook over medium heat for 3 minutes.
  3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
  4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
  5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
  6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
  7. Stir the mixture, again being careful. Add the butter. Stir until combined.
  8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
To make the icing
  1. Beat the butter until creamy and smooth.
  2. Add the caramel sauce, milk, and half of the powdered sugar.
  3. Beat until combined but do not go above the slowest speed on your mixer, over beating can ruin frosting.
  4. Add the rest of the powdered sugar and more milk by the tablespoonful if necessary.
Inspiration Made Simple