How to Make 7-Layer Caramel Cake

Prepare and Bake Layers

Create seven thin, delicate yellow cake layers.

Make Caramel Frosting

Cook sugar, cream, and butter to create a rich caramel frosting.

Layer Assembly

Stack cake layers with caramel frosting between each one.

Final Touches

Cover the entire cake with remaining caramel frosting.

Baking Tips

Make sure all ingredients are at room temperature before starting.

Work quickly when frosting the cake as the caramel will begin to set as it cools.

If the caramel becomes too firm while you're assembling the cake, gently reheat it until it reaches spreading consistency again.

For clean slices, dip your knife in hot water and wipe dry between cuts.

The cake tastes even better 1-2 days after making as the flavors have time to meld.

7-Layer Caramel Cake by Caroline's Cakes

Name: 7-Layer Caramel Cake by Caroline's Cakes
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 12-16 servings
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup whole milk; Baking spray for pans; 4 cups granulated sugar (for frosting); 2 cups heavy cream; 1 cup unsalted butter (for frosting); 1/4 teaspoon salt (for frosting); 2 teaspoons vanilla extract (for frosting)

Indulge in the ultimate Southern classic with this luxurious 7-layer caramel cake! Seven thin, delicate yellow cake layers are stacked with rich, homemade caramel frosting between each layer for a showstopping dessert that's perfect for special occasions and celebrations.

Prep Time

1H30 Minutes

Cook Time

Total Time

2H30 Minutes

Chef

JUE

Ingredients

Custard Cream

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup whole milk

Baking spray for pans

4 cups granulated sugar (for frosting)

2 cups heavy cream

1 cup unsalted butter (for frosting)

1/4 teaspoon salt (for frosting)

2 teaspoons vanilla extract (for frosting)

Instructions

Preheat oven to 350°F (175°C). Spray seven 9-inch round cake pans with baking spray. If you don't have seven pans, prepare what you have and reuse as needed.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Divide batter equally among the prepared cake pans (about 1 cup of batter per pan). Spread into thin, even layers. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pans for 5 minutes, then remove and cool completely on wire racks.

In a large, heavy-bottomed saucepan, combine sugar, heavy cream, butter, and salt for the frosting. Cook over medium heat, stirring constantly, until the mixture reaches 235-240°F (soft-ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Allow the caramel to cool slightly until it reaches spreading consistency.

Place one cake layer on a serving plate. Working quickly, spread about 1/2 cup of warm caramel frosting on top. Add the next layer and repeat the process. Continue until all seven layers are stacked.

Spread the remaining frosting on the top and sides of the cake.

Allow the cake to set for at least 1 hour before slicing to give the caramel frosting time to firm up.

7-Layer Caramel Cake by Caroline's Cakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make 7-Layer Caramel Cake

7-Layer Caramel Cake by Caroline's Cakes

Ingredients

Instructions