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Caramel Drizzle Cake – Moist Vanilla Layers with Rich Frosting

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A rich and elegant salted caramel cake layered with brown sugar sponge, silky caramel buttercream, and a homemade caramel drip. Perfect for celebrations and cake design lovers.

Ingredients

Scale

Cake:

  • 2 ½ cups all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¾ cup butter, softened

  • ¼ cup oil

  • 1 ¾ cups light brown sugar

  • 4 eggs

  • 2 tsp vanilla

  • 1 cup buttermilk

Salted Caramel:

  • 1 cup sugar

  • 6 tbsp butter

  • ½ cup cream

  • ½ tsp sea salt

Buttercream:

  • 1 cup butter

  • 3 ½ cups powdered sugar

  • ½ cup caramel sauce

  • Pinch of salt

  • 1–2 tbsp cream

Instructions

  • Make salted caramel: melt sugar, add butter, stir in warm cream and salt. Cool.

  • Bake cake: cream butter, oil, sugar. Add eggs, vanilla, dry ingredients and buttermilk. Divide into 3 pans. Bake 25–30 min at 350°F.

  • Make buttercream: beat butter, add sugar, caramel, salt, and cream until fluffy.

  • Layer cake: spread caramel and buttercream between layers.

  • Crumb coat and chill. Add final frosting and smooth.

  • Drip with warm caramel and decorate.

Notes

  • Caramel can be made up to 2 weeks ahead.

  • Store cake in fridge, bring to room temp before serving.

  • Can be made gluten-free with 1:1 flour swap

Find it online: https://thefoodaunt.com/caramel-drizzle-cake-moist-vanilla-layers-with-rich-frosting/