I love cake, like seriously love cake. If calories didn’t count and sugar acted like omega 3’s I would eat it every. single. day. I wouldn’t even mind making a new cake every few days to make sure there was always some type of cake in the house. I find every excuse to make cakes. I even made my own birthday cake last year because I was craving a really rich chocolate cake and lord knows I ain’t settlin’ for no grocery store cake. This caramel and vanilla layer cake is dense and rich and as my daughter would say “deeeeeeeeelicious”.
Both these cake layers are pretty dense and have the consistency of a pound cake. The flavors are great- anytime I use a can of dulce de leche I know its going to be a winner. Adding the caramel buttercream is a total win-win. Sugar overload? Who has ever heard of such a thing?! 😉
Vanilla & Caramel Layer Cake
Ingredients
For the 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
For the 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
For the Caramel Icing
- 1 cup caramel sauce- Recipe HERE
- 2 sticks unsalted butter, room temperature
- 2 lb bag of powdered sugar
- 1/4 cup of milk (more if needed)
Instructions
Make the Cakes
- 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 for the caramel cake.
- Pour into your 8″ round pan and bake for 30-40 minutes.
- While the cakes cook make your caramel sauce and icing.
Make the Icing
- Make the caramel sauce- Recipe HERE
- Beat the butter until creamy and smooth.
- Add the cooled 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.
- Once the cakes are done and cooled frost them and drizzle some caramel sauce over the top if you want. Enjoy!
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You might be the type of girl to say “just a small sliver please”, me? Don’t you dare skimp on my slice, I want the whole triangle, thank you very much! 🙂