Craving a show-stopping dessert that’s easier than it looks? This Salted Caramel Drizzle and Toffee Layer Cake is a dream come true. You’ll impress everyone with this decadent yet simple layered cake recipe, perfect for any celebration or a special treat.
Key Ingredients & Substitutions:
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-free layered cake.
- Granulated sugar: Coconut sugar can be a slightly healthier alternative.
- Unsalted butter: Margarine works as a dairy-free option.
- Heavy cream: Full-fat coconut milk can substitute in the caramel.
- Toffee bits: You can crush plain hard caramel candies if you can’t find toffee bits.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Salted Caramel Drizzle:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, softened
- ½ teaspoon sea salt
For the Buttercream Frosting:
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For Assembly:
- 1 ½ cups toffee bits
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 550-600
- Tools needed: 3 (8-inch) round cake pans, electric mixer, saucepan, whisk.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
3. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Divide the batter evenly among the prepared cake pans.
4. Bake the Cake Layers
Bake for 30-35 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.
5. Make the Salted Caramel Drizzle
Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil without stirring, cooking until the mixture turns a deep amber color. Carefully remove from heat and slowly whisk in the warm heavy cream, then stir in the butter and sea salt until smooth. Let the caramel cool to room temperature, it will thicken as it cools.
6. Prepare the Buttercream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream, until smooth. Beat in the vanilla extract until the frosting is light and fluffy.
7. Assemble Your Layered Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of buttercream frosting on top, then drizzle with some salted caramel and sprinkle with toffee bits. Repeat with the remaining cake layers, frosting the top and sides of the entire cake.
8. Decorate Your Masterpiece
Drizzle the remaining salted caramel over the top of the frosted cake, letting some drip down the sides. Sprinkle generously with more toffee bits. You’ve created a beautiful layered cake recipe!
Variation Ideas:
- Add a layer of sliced bananas between cake layers for a banana caramel layered cake.
- Mix a teaspoon of espresso powder into the cake batter for a coffee-caramel twist.
- Top with chopped pecans or walnuts for added crunch.
- Use a cream cheese frosting instead of buttercream for a tangier flavor.
Storage Instructions:
Store your Salted Caramel Drizzle and Toffee Layer Cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
- Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
- My caramel seized up, what happened?
This often happens if the cream wasn’t warm enough or added too quickly. You can gently reheat it over low heat, stirring constantly, to re-emulsify.
- Can I use store-bought caramel?
Absolutely! Use your favorite high-quality store-bought caramel sauce for a quicker option.
- How do I prevent my cake from sticking to the pans?
Properly greasing and flouring your pans is key. You can also line the bottoms with parchment paper for extra insurance.
- What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to equal 1 cup. Let it sit for 5 minutes before using.
- Can this be made into cupcakes?
Yes, you can use this layered cake recipe for cupcakes. Adjust baking time to 18-22 minutes.