Caramel Layer Cake Recipe




About: was founded by 3 generations of one family. Grandma Emma, Dad Leon, and me - Daniella. I graduated from the Culinary Institute of America with a degree in Culinary Arts, and there's nothin...

This cake is perfect for caramel lovers: 6 thin sponge cake layers filled with rich caramel frosting and topped with salted caramel glaze.


9 eggs

Sugar - 150 grams

Flour - 150 grams

Butter - 150 grams

Vanilla Sugar - 1 teaspoon

Salt - a pinch

Caramel Frosting:

Sugar - 200 grams

Water - 50 ml

Heavy cream - 800 ml

Caramel Glaze:
Sugar - 150 grams

Starch - 10 grams

Heavy Cream - 130 ml

Lemon juice - 1-2 teaspoons

Gelatin - 5 grams

Water - 100 ml

Salt - a pinch

Get the recipe with American measures here

Step 1:

Make the caramel frosting: Place 200 grams of sugar and 50 ml (2 fl oz) of water in a thick bottomed pan with high sides. Melt the sugar over high heat and cook until the caramel turns to a deep amber color.

Step 2:

Don’t remove from the heat. Gradually, and very carefully, add 300 ml of cream (min 30 % fat). bring to boil and stir.

Step 3:

Pour into a shallow dish and refrigerate for 4-5 hours.

Step 4:

Make the butter sponge layers: Separate 9 eggs. Place 150 grams of soft butter, 100 grams of sugar, a pinch of salt and a teaspoon of vanilla sugar in the bowl of a stand mixer. Whip until smooth and light in color.

Step 5:

While whipping, gradually add 9 egg yolks, mixing until incorporated after each addition and scraping down the sides of the bowl as needed.

Step 6:

Place 9 egg whites in a separate bowl. Whip until frothy, Gradually add 50 grams of sugar while continuing to whip, until stiff.

Step 7:

Fold the egg whites into the butter mixture in 3 batches. Sift 150 grams of flour into the egg mixture. Fold until incorporated.

Step 8:

Pour the batter onto a 60 x 40 cm sheet pan, lined with parchment paper and brushed with butter. If you don’t have a large sheet pan, you can use two 30 x 40 cm sheet pans.

Step 9:

Bake at 180°C for 8-10 minutes, until light golden brown. Remove from the oven, cool slightly, invert and peel of the parchment paper. Cool completely. Cut into 6 equal parts.

Step 10:

Remove the caramel mixture from the fridge and place in the bowl of a stand mixer. Add 500 ml of cream (min 30 % fat) and whip on high speed until stiff.

Step 11:

Assemble the cake: Spread ⅙ of the caramel frosting evenly over a cake layer. Set another layer on top, and continue layering with the remaining frosting and cake layers.

Step 12:

Cover the sides and top of the cake with the remaining caramel frosting. Place in the fridge. We are going to cover the cake with a shiny caramel glaze, but there are many different ways to decorate a cake. Visit the Decorating Cakes section on our website to find cake decorating techniques and ideas.

Step 13:

Soak 5 grams of gelatin sheets in cold water. If you are using granulated gelatin, soak it in 50 ml of cold water.

Step 14:

Combine 10 grams (2 teaspoons) of starch and 30 ml of water in a small bowl, mix and set aside.

Step 15:

Place 150 grams of sugar and 1-2 teaspoons of lemon juice in a saucepan. Heat over medium heat until the caramel melts and turns to a deep amber color.

Step 16:

Remove from the heat. Carefully, gradually add 70 ml of water and 130 ml of heavy cream, stirring constantly. Add a pinch of salt and bring to boil, stirring frequently.

Step 17:

Turn off the heat. Mix the starch and water and add into the hot caramel glaze. Drain the gelatin sheets and add. Stir to combine.

Step 18:

Strain the caramel glaze, and cool to about 30°C.

Step 19:

Glaze the cake: Pour the glaze into the center of the cake, and use a long metal spatula to spread the glaze over the entire cake. The glaze should run down the sides and cover the cake entirely. You can strain the glaze and cover the cake with a second layer.

Step 20:

Place on a serving plate and refrigerate for a few hours before serving. Enjoy!



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