Best 5 Triple Caramel Cake Recipes

CARAMEL CAKE (SALTED CARAMEL CAKE)

Steps:

• Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
• Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.
• If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.
• Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.*
• Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.
• Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins)
• Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
• Add cooled caramel and whip until smooth.*** Add additional salt if desired if making a salted caramel buttercream.
• Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.
• Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
• Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.
• Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.****
• Fill in the top of the cake with more caramel and spread evenly with an offset spatula. Pipe rosette dollops using a 1M tip with remainder of frosting.

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

TRIPLE-CARAMEL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar, dulce de leche and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave caramel bits and cream in microwaveable bowl on HIGH 1-1/2 min. or until bits are completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min; drizzle over cheesecake. Sprinkle with remaining toffee pieces.

TRIPLE CARAMEL CAKE

Steps:

• Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
• Leave undisturbed until the sugar begins to melt and darken.
• Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
• When all the sugar has melted and the caramel is very dark amber, remove from the heat.
• Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
• Be careful, as the caramel tends to boil upwards.
• Don't worry if the caramel hardens; it will melt as the sauce boils.
• Return the pan to the heat and keep the sauce at a gentle boil.
• Stir constantly until the sauce is smooth and has boiled about five minutes.
• Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
• Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
• Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
• Sift the flour, baking powder, and salt together.
• With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
• Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
• Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
• Fold in the ingredients gently but thoroughly.
• Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
• Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
• Bring the rest of the caramel sauce to room temperature.
• When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
• Whip the remaining one cup of cream until it holds firm peaks.
• Fold in the last third of the caramel gently, leaving streaks visible.
• Serve with the cake.

THREE-LAYER CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
• Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
• Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
• Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.