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Caramel and Vanilla Layer Cake

Moist vanilla cake filled with layers of caramel sauce
Course: Dessert
Keyword: cake
Author: Angela from Handmade in the Heartland


Caramel Layer

  • 1 1/3 cups all purpose flour
  • 1 can dulce de leche you can find it in the latin section at your grocery store
  • 1 cup powdered sugar
  • 1 cup unsalted butter softened
  • 2 eggs
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • pinch of salt

Vanilla Layer

  • 1 1/3 cups all purpose flour
  • 1 cup powdered sugar
  • 1 cup unsalted butter softened
  • 2 eggs
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • pinch of salt

Caramel Sauce

  • 1 cup sugar
  • 4 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 2 tablespoons butter

Caramel Icing

  • 1 cup caramel sauce
  • 2 sticks unsalted butter room temperature
  • 2 lb bag of powdered sugar
  • 1/4 cup of milk more if needed


  • Preheat the oven to 350.
  • To make both the cakes first beat the butter until creamy, add the sugar, then the eggs.
  • Add the baking powder, vanilla, salt, and mix to combine.
  • Add the flour alternately with the sour cream & dulce de leche.
  • Pour into your 8″ round pan and bake for 30-40 minutes.
  • While the cakes cook make your caramel sauce and icing.

To make the caramel sauce

  • 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.
  • Cover the saucepan and let it cook over medium heat for 3 minutes.
  • After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
  • Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
  • Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
  • *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
  • Stir the mixture, again being careful. Add the butter. Stir until combined.
  • 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

  • Beat the butter until creamy and smooth.
  • Add the caramel sauce, milk, and half of the powdered sugar.
  • Beat until combined but do not go above the slowest speed on your mixer, over beating can ruin frosting.
  • Add the rest of the powdered sugar and more milk by the tablespoonful if necessary.