Ingredients for Triple Caramel Cake
- Heavy Cream
- Sugar
- Unsalted Butter
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
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How to Make Triple Caramel Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel fillings (see separate instructions below for each caramel type).
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of one caramel filling over the cake layer.
- Top with the second cake layer and spread with a layer of the second caramel filling.
- Add the final cake layer and frost the entire cake with the third caramel filling.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
2010g
Fat
1292g
Carbs
239g
