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Home » Cakes » Caramel Cake (Salted Caramel Cake)

Caramel Cake (Salted Caramel Cake)

By Olivia, 242 Comments

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This Caramel Cake recipe is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip!

Caramel infused cake layers with a caramel buttercream and caramel drip.

I am obsessed with how pretty this Caramel Cake turned out. Not only the perfectly smooth cake combed sides, but the caramel drip that was just the right consistency to not drip all the way down and create a hot mess. It’s not often things work out smoothly over here, so I need to celebrate it when it happens!

Before we dive into the decorating of this pretty cake, let’s talk about how to make caramel, in case you’ve never done it before. Spoiler: it’s actually really easy! It just requires some attention to detail.

Close up of a caramel cake showing textured sides and a caramel drip.

How to make Caramel

There are a number of different ways you can make caramel, but I’m going to tell you about my favourite way to do it. It requires very few ingredients and just a bit of patience. You’ll need the following.

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Tools:

  • med-large pot
  • whisk
  • pastry brush

Ingredients:

  • granulated sugar
  • water
  • heavy cream (room temp)
  • butter (room temp)
  • salt (if making salted caramel)

Once you have your tools and ingredients ready, place the sugar and water into a pot and stir to combine, but do not stir from this point forward. Stirring will cause the sugar to crystallize, and we don’t want that!

Dip a pastry brush into water and brush down the sugar from the sides of the pot (also prevents crystallizing). Place the pot over med-high heat and bring the mixture to a boil. Occasionally brush down the sides of the pot with water to prevent crystals from forming.

Continue cooking the sugar until it starts to change color. This can take anywhere from 5-10mins depending on the amount of sugar, size of pot, temperature, etc. I recommend watching the sugar the entire time, as once it starts to color it can burn very quickly. I never take my eyes off the pot while it’s cooking. Okay maybe I do for the first couple minutes or so, but I watch it like a hawk after that.

When the sugar starts to caramelize and turn a bit yellow, you can swirl the pot a bit to mix it around. Continue cooking until the sugar is a nice amber color. It will start to smell AMAZING.

Immediately remove the pot from the heat and carefully whisk in the heavy cream (pour slowly, whisk quickly). It will bubble up a LOT, so be prepared. Once all the cream is whisked in, add the butter and whisk until incorporated. Return to heat and simmer for 2mins. 

At this point I remove the pot from the heat and set it aside to cool. You could transfer the caramel to a heatproof container and let it cool that way instead. I sometimes place plastic wrap directly on top to prevent a skin from forming, but it’s not critical. If you do this, be careful, as the caramel is hot. The caramel will thicken as it cools.

You can leave it at room temperature overnight or place it in the fridge if storing for longer. If you store it in the fridge, you may need to warm it up a bit in the microwave before using.

Be sure to check out my How to Make Caramel post for a detailed tutorial.

Caramel Cake with a caramel drip and rosettes on top.

How do I turn this into a Salted Caramel Cake Recipe?

If you’ve gotten this far, it’s really so simple to turn your caramel sauce into salted caramel instead and make a Salted Caramel Cake. All you have to do is add a bit of salt once you’ve finished cooking it. 

Add some salt, dip a spoon into the hot caramel, let it cool, taste, repeat as needed. That’s it! How much you add is completely up to you. I don’t like salted caramel (gasp) so I recommend starting with less (1/4 tsp) and adding as needed. Ideally use a good quality sea salt.

A salted caramel sauce will work perfectly well with this Caramel Cake recipe if that’s what you’d prefer.

Cross section of a caramel cake with caramel dripping down.

Important things to note about making Caramel

  1. You’ll want to use a larger pot than you think you’ll need. The caramel bubbles a LOT when the cream is added. At least 4-5x the volume.
  2. Brushing down the sides of the pot is important to prevent your sugar from crystallizing — we don’t want a grainy caramel!
  3. Don’t take your eyes off the sugar. Once it starts to turn color it can burn very quickly.
  4. Do not attempt to make the caramel with cold cream or butter — they must be at room temperature (see below).
  5. The caramel will be HOT so handle with care. If you’re making a salted caramel, be sure to let it cool before tasting it! Dip a spoon into the hot caramel, let it cool, taste, add more salt as needed.

It is critical that your cream and butter are completely at room temperature. I’ve made this caramel many times before but I didn’t really pay attention too much to the temps this time. Read: I was too lazy to wait for them to come to room temperature properly and figured it would be fine (bad baker!). My cream was straight out of the fridge, so I nuked it in the microwave to warm it up, but my butter was still a bit cold.

I went with it anyhow, because I figured it gets heated anyway, right?? Well, the end result was a bit of a mess. The caramel looked like it had come together well, but upon cooling it completely split and separated and kinda curdled. 

Caramel also does not react well to drastic changes in temperature, so it’s important that the cream and butter are added slowly and are room temperature. I’m sure it didn’t help things that I way overcooked it after I added everything in. Instead of simmering it, I basically boiled it on high for 2 minutes. It was a hot mess, and truly quite disgusting. I should have taken a picture!! Anyhow, I should have followed my own directions, but overconfidence and laziness got in the way and I ended up having to redo the whole thing.

I hope all that didn’t scare you away from making your own caramel sauce at home. It’s really very easy, it just requires a bit of focus and attention for 15mins or so. And actually following directions.

This caramel sauce is seriously SO good and so versatile. You could use it as a topping for other desserts or ice cream or pancakes… the list goes on! You’ll never look to get store bought caramel again after you try this.

Caramel Cake with a small pitcher of caramel on the side. Caramel drip and rosettes.

How did you decorate this Caramel Cake?

Okay, let’s talk about the decorating of this cake, because I know people are just dying to know and it’s actually really simple. I used a cake comb on the sides. Specifically, I used the right side of the middle comb from this set.

After crumb coating the cake and chilling it for 20mins, I frosted it like any cake except that I used way more frosting on the sides than I normally would. I knew I’d be scraping some of that frosting off and I wanted to make sure there was enough to fill in the indents in the comb.

Once the cake was frosted and smoothed, I placed the cake comb up against the cake, pressed in a bit, and spun my turntable. I did this like I would if I was just smoothing it with a flat scraper. One long, smooth motion. I had to do this about 10 times or so to get rid of the bubbles and make sure everything looked perfect. 

As always though, there is a back side to this cake that is less than pretty — specifically where the cake comb started/stopped. I couldn’t completely smooth out the little dent there. Maybe my frosting was a bit soft. If you have any tips on this I’m all ears, I am far from a cake combing expert!

If I were making this a Salted Caramel Cake, I would sprinkle some sea salt over the top of the decorated cake once the drips have set.

Close up of caramel drip on the sides of the cake.

Tips for the Caramel Drip

A caramel drip is notoriously difficult to work with. It’s a different consistency than a ganache drip, and doesn’t set as quickly once it hits the cold cake. As such, you actually want it to be thicker than you think you need for the drip. 

It’s important that the cake is super chilled too. I chilled mine overnight, but only because I was spacing out my baking. A good hour in the fridge should do. My caramel was a bit on the thicker side because I had that in the fridge as well, so I microwaved a small portion of it (1/4 cup or so) in very small increments (3-5 seconds), until I got something pourable but still thick —  a lava-like consistency.

I did a test drip on the back of the cake to see how it looked. I actually thought it was still too thick at this point, but you need to be patient with caramel — it will keep dripping down. What I thought was too thick actually ended up being perfect.

Really, it just takes some practice to know what the right consistency is. Always use a chilled cake though, and make sure your caramel (or ganache) is not warm in any way.

I use a teaspoon to do my drip cakes, but you could use a squeeze bottle if you prefer. I like that I have more control with a teaspoon and can be a bit more heavy handed in areas. I prefer drips that are chunky and spaced randomly.

Slice of caramel cake on a plate, drizzled with more caramel.

If you’re a fan of caramel (and who isn’t??) you are going to love this cake! That perfectly delicious caramel flavour shines throughout, and I love that you can actually taste it in the cake layers — I wasn’t sure this would come through, but it does!

This caramel sauce recipe and caramel Swiss meringue buttercream are some of my faves. You’ll want to be eating both with a spoon!!

Looking for more caramel desserts?

  • Caramel Cookie Cups
  • Caramel Apple Cake
  • Maple Caramel Carrot Cake
  • Turtles Layer Cake
  • Chocolate Dulce de Leche Cake

Tips for making this Caramel Cake Recipe

  • The recipe as-is will also work in two 8″ cake pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 depending on size.
  • For the caramel, it is critical that your cream and butter be at room temperature. Do not attempt to make it with cold cream or butter — it will separate when cooled.
  • Be sure to check out my How to Make Caramel post for a detailed tutorial.
  • If you prefer Dulce de Leche, you can use that instead in the cake and frosting — it won’t drip as well unless you thin it out somehow.
  • For the texture on the sides of the cake, I used the right side of the middle cake comb from this set.
  • Be sure your cake is well chilled and your caramel on the thicker side before you attempt the drip.
  • I used dark brown sugar in my Swiss meringue buttercream because I wanted more of a caramel color to it. Granulated or light brown sugar will work just fine too.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

Cake on a cake stand.
Print Pin Rate
4.67 from 36 votes

Caramel Cake (Salted Caramel Cake)

This Caramel Cake recipe is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Resting Time 2 hours
Total Time 4 hours 35 minutes
Servings 12
Calories 944kcal
Author Olivia

Ingredients

Caramel (make in advance):

  • 1 1/2 cups granulated sugar
  • 1/3 cup water
  • 225 ml heavy cream room temperature
  • 3/4 cup unsalted butter room temperature
  • 1/2 tsp sea salt optional, to taste, for salted caramel

Caramel Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup caramel room temperature
  • 1 cup milk room temperature

Caramel Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1 2/3 cups dark brown sugar packed
  • 2 cups unsalted butter room temperature, cubed
  • 1/2 cup caramel room temperature
  • salt optional, to taste, for salted caramel
US Customary - Metric

Instructions

Caramel (make in advance):

  • 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.*

Caramel Cake:

  • 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.

Caramel Swiss Meringue Buttercream:

  • 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.

Assembly:

  • 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.

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Notes

* The caramel can be made the day before and left in the fridge overnight.
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
**** If caramel has thickened too much, microwave in 5-10 second intervals until it's pourable (but not warm). You want the caramel to be rather thick for the drips. It will continue to drip down.
Calories: 944kcalCarbohydrates: 91gProtein: 7gFat: 62gSaturated Fat: 39gCholesterol: 222mgSodium: 222mgPotassium: 259mgSugar: 72gVitamin A: 2040IUVitamin C: 0.1mgCalcium: 129mgIron: 1.6mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

This Caramel Cake is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip!

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March 29, 2019

Comments

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    Recipe Rating




  1. Carmen Hislop says

    February 22, 2021 at 7:14 PM

    Hi how long can I store the caramel for thanks 🙂

    Reply
    • Olivia says

      February 23, 2021 at 9:52 AM

      Hi Carmen! It will be fine in the fridge for a couple weeks.

      Reply
  2. Lyn says

    February 22, 2021 at 3:33 PM

    Hi! This recipe looks divine! Just wondering if you have ever adapted to be gluten free?

    Reply
    • Olivia says

      February 23, 2021 at 9:52 AM

      Hi Lyn! I haven’t but it should be fine as long as you use a proper all-purpose GF flour blend.

      Reply
  3. Liz says

    February 15, 2021 at 12:56 AM

    Hi, I am planning to make this cake for my brothers wedding. I need 8 cups of batter for a 12inch pan. What number should I put in the service size section to get the right amount?
    Thanks

    Reply
    • Olivia says

      February 15, 2021 at 3:40 PM

      Hi Liz! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Reply
  4. Shawnie says

    January 18, 2021 at 11:49 AM

    Hi, is this cake sturdy enough for carving?

    Reply
    • Olivia says

      January 19, 2021 at 9:30 AM

      Hi Shawnie! Yes, it should work fine.

      Reply
  5. Amy says

    January 12, 2021 at 10:51 AM

    5 stars
    I made this recipe for cupcakes and YUM! The cakes are perfect and the caramel was so easy and I doubled the caramel for this recipe so I could use it in my coffees. My swiss meringue BC failed hardcore, I used pasteurized egg whites from a carton and with the sugar they formed stiff peaks but once I added my butter the BC turned soupy. I tried your problem shooting page but then it curdled so I gave up and made American BC which was still delicious! Thank you for the delicious recipe.

    Reply
    • Olivia says

      January 14, 2021 at 2:54 PM

      Hi Amy! I am so happy you loved it! It sounds like your SMBC went through a couple of the most troubling stages. I think it was probably cooled too much which is why it curdled, but if you just kept whipping it or warmed the bowl a bit it would have come back together! I hope you try it again some time 🙂

      Reply
  6. Haven says

    January 9, 2021 at 1:24 PM

    5 stars
    Hi! I made the cake, haven’t tried it yet but from what I’ve tasted it’s delicious. For my oven at least 35 minutes was perfect, i wouldnt put it in for much longer (although i like my desserts VERY undercooked, like raw, if im cooking for myself). I made an American salted caramel buttercream instead of swiss because I like things REALLY sweet, so it looks a bit more messy, if anyone is also wanting to use an American buttercream but wants it to look more professional I would use an American butter cream for a thicker crumb coat and then use an Italian (or you could use the Swiss one from this recipe, I just like how neat and professional an Italian one looks, even more than swiss, like fondant but without the awful fondant taste). I take icing VERY seriously lol. I was super nervous about making the caramel (the only times I made caramel before I burnt it. Yes, times. Multiple.). But this caramel turned out perfect and delicious! I didn’t have time to wait for it to come to room temp and then thicken in the fridge for 2 hrs, so I just put it into a bowl and then put that bowl into another bowl filled with ice, then into the fridge as soon as I took it off the stove. Then I just left it there, stirring every 20 min or so until it looked thick enough. It worked perfectly! I think that’s all the alterations I made (other than some decorating stuff)

    Reply
    • Olivia says

      January 11, 2021 at 10:07 AM

      Hi Haven! So happy you loved this one and that the caramel turned out for you – yay 😀 Thanks for all your tips!

      Reply
  7. Lindy says

    January 8, 2021 at 1:12 PM

    Delicious 😊 I made it last week and it turned out perfectly

    Reply
    • Olivia says

      January 8, 2021 at 2:07 PM

      Hi Lindy! So happy you loved it 🙂

      Reply
  8. sem qazi says

    December 23, 2020 at 1:20 AM

    hi, could you please give your ingredients by weight, not cups. number one rule in baking successfully. everyone will have different cup measurements. like how much is 3/4 cup of butter.

    Reply
    • Olivia says

      December 23, 2020 at 9:10 AM

      Hi Sem! There is a metric converter below the list of ingredients.

      Reply
  9. Katie says

    December 17, 2020 at 9:13 AM

    5 stars
    I have my caramel and cake- I just need to make the Swiss Meringue BC. I am nervous! Typically I make American BC but I want to try this Swiss meringue as I want a less sweet, lighter frosting. Any first timer tips?? I don’t have time for a practice run.

    Reply
    • Olivia says

      December 17, 2020 at 9:30 AM

      Hi Katie! I have a detailed tutorial here: https://livforcake.com/swiss-meringue-buttercream-recipe/ Let me know how it goes! I hope you love it as much as I do.

      Reply
  10. Sabera says

    December 14, 2020 at 12:30 PM

    Hi Olivia
    Thank you so much for your reply. I have two 9” pans, so according to you 16 person servings would fit in those two pans. I’ll also try to bake it for a bit longer and keep a close eye.
    Also if using Dulce de leche do I need to use the same amount as the caramel in the batter ?

    Reply
    • Olivia says

      December 15, 2020 at 9:30 AM

      Hi Sabera! Are you trying to add caramel to the cake batter in the Dulce de Leche? I would not do that. It will affect the texture of the cake.

      Reply
      • Sabera says

        December 15, 2020 at 12:41 PM

        Hi Olivia
        So you’re saying I shouldn’t replace caramel with dulce de leche in the batter ?

        Reply
        • Olivia says

          December 16, 2020 at 9:21 AM

          Oh, sorry! I misread your previous comment. You can use DDL instead of caramel in this recipe. Same amounts!

          Reply
          • Sabera says

            December 16, 2020 at 12:46 PM

            Thanks Olivia but I had to start baking today so did not make this recipe, wanted to space out my time. I have already baked one 9” Funfetti cake with your recipe from The Cake Blog. Because it’s a big cake I had to increase the baking time and cover the top with foil later to slow down the browning top. Otherwise it came out really good. The other pan is currently baking. Is there some other frosting apart from buttercreams which I can use in the Funfetti cake?

          • Olivia says

            December 16, 2020 at 1:26 PM

            Hi Sabera! You can use a simple meringue as a frosting instead if you like: https://livforcake.com/7-minute-frosting-recipe/

  11. Sabera says

    December 14, 2020 at 5:31 AM

    Hi Olivia
    I want to bake a birthday cake for my niece. She’ll turn one in two days.
    I have two 9” inch pans and want to try this recipe with those pans. How much batter for the cake and how much frosting do you think I’ll require?
    I try changing the number of servings but I’m not confident with it. Please help me with it.

    Reply
    • Olivia says

      December 14, 2020 at 10:28 AM

      Hi Sabera! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      I would change the Servings to 16 and use those amounts. Baking time may differ slightly.

      Reply
  12. Eszti says

    December 9, 2020 at 3:00 AM

    Hi!
    Thanks for the recipe. I’m about to prepare it tomorrow for my daughter’s birthday.
    But I got an idea! Let me know if it could work!

    For the SMBC what if I melt/caramelize the sugar, grind it and use it with the egg whites?
    It would give a more massive caramel flavour to the cream…

    What do you think?

    Reply
    • Olivia says

      December 9, 2020 at 3:32 PM

      Hi Eszti! The SMBC already uses dark brown sugar which is very caramelly and has caramel added to it. I haven’t experimented with making SMBC with sugar the way you describe it so I’m not sure it would turn out properly!

      Reply
      • Eszti says

        December 10, 2020 at 4:27 AM

        5 stars
        It worked! I just didn’t have dark brown sugar at home…
        Anyway, this recipe is fantastic!!!
        I followed all your instructions and everything turned out as you said!
        Thank you very much!!! 🤩🙏😍

        Reply
        • Olivia says

          December 10, 2020 at 9:11 AM

          Oh yay! That’s awesome. Thanks for the update!!

          Reply
  13. Jenny says

    December 4, 2020 at 12:12 PM

    Hi, I want to make this cake but I just need to know what temperature the caramel should be at when I add it into the cake batter.

    Reply
    • Jenny says

      December 4, 2020 at 12:14 PM

      Sorry never mind I just read your reply to someone else with a similar question. 😅

      Reply
    • Olivia says

      December 4, 2020 at 1:42 PM

      Hi Jenny! I just updated the recipe to clarify. Normally I include that info! Must have slipped my mind.

      Reply
  14. Ashley says

    December 2, 2020 at 6:32 PM

    What temperature should the caramel be when added into the cake batter?

    Reply
    • Olivia says

      December 3, 2020 at 4:24 PM

      Hi Ashley! It should be at room temperature.

      Reply
  15. Jane says

    November 29, 2020 at 6:10 AM

    2 stars
    I love salted caramel, am an experienced baker and had great results with other livforcake recipes so I made this for a big holiday dinner. Now I did this without testing the recipe first but I’ve made hundreds of cakes and have never had a cake fail so I wasn’t worried. It was a disaster. This cake just did not work. The cake rose minimally – so little that fir the first time in my life, I threw it out and made it a second time, but sadly had the same result. And the icing was cloyingly sweet. Obviously I won’t be making this recipe again.

    Reply
    • Olivia says

      November 29, 2020 at 4:26 PM

      Hi Jane! Sorry to hear you didn’t love this one. Strange that the cake didn’t rise, it should rise like any of my other cake recipes. Is it possible your baking powder is expired? The cake is definitely more on the sweet side due to all the caramel in it. The salt will cut that a bit but I agree it is a sweet cake and not for everyone. Thanks for the feedback!

      Reply
  16. Janell Pierson says

    November 28, 2020 at 8:55 PM

    5 stars
    Hi Olivia,
    I made this cake for hubbys birthday last night and it was a huge hit. I did a practice run of it a couple of weeks ago and gave it to my sister and her family to be my guinea pigs and they enjoyed it but I didn’t decorate it or use the meringue buttercream then but I did last night right down to the caramel sauce drip and wow 😍
    Everyone was so impressed with this triple layered caramel heaven haha.
    Thank you so much 🥰
    This is definitely one to be made again

    Reply
    • Olivia says

      November 29, 2020 at 4:15 PM

      Hi Janell! So happy everyone loved it! Thanks so much for the feedback 🙂

      Reply
  17. Nina says

    November 28, 2020 at 12:50 AM

    5 stars
    I must admit, I didn’t use the cake recipe but made 3 layers of salted caramel mud from a packet (boo me!). But I did use your recipes for buttercream and caramel and omg, they turned out delish! I’m not a cake baker at all, in fact, i flop pretty much every element if I bake, but your directions and hints made it a smooth process! I wish there was a way to post a photo – Im that proud of how beautiful my cake turned out!!! Thank you thank you!

    Reply
    • Olivia says

      November 29, 2020 at 4:04 PM

      Hi Nina! So happy to hear you loved it! You can email me a photo at [email protected]. I’d love to see it!

      Reply
  18. Malikah says

    November 18, 2020 at 1:29 AM

    Will this batter be enough for two 10 inch pans?

    Reply
    • Olivia says

      November 18, 2020 at 2:53 PM

      Hi Malikah! No, it will be enough for two 8″ pans. Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Reply
  19. Suzanne says

    November 11, 2020 at 11:46 AM

    Hi, I am making this recipe as we speak. Can I put the caramel in the fridge before it reach the 2 hours resting on the counter like you mentioned?

    Reply
    • Olivia says

      November 11, 2020 at 4:37 PM

      Hi Suzanne! Just make sure it’s cooled down before you refrigerate. Caramel can be finicky with drastic changes in temperature so I am always cautious.

      Reply
  20. Thavisha says

    November 9, 2020 at 4:42 AM

    Hi! This looks amazing. I was wondering if I can make a 4 layer 6 inch cake with this amount of batter? Thank you!

    Reply
    • Olivia says

      November 9, 2020 at 9:27 AM

      Hi Thavisha! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      You can use the recipe as is if you don’t mind thinner layers. You’ll need to reduce the baking time though.

      Reply
  21. Jamy says

    November 3, 2020 at 8:43 AM

    Hi.. i’m just wondering if I can substitute butter with vegetable oil for the batter?

    Reply
    • Olivia says

      November 3, 2020 at 9:38 AM

      Hi Jamy! You can but it would affect the overall texture of the cake. I haven’t tried it myself so can’t say for sure what the result would be.

      Reply
      • Nelly says

        November 7, 2020 at 6:59 PM

        Hi Olivia
        I have a set of 6″ by 0.75″ high pans which I used to make a rainbow layered cake for my daughter’s first birthday, would these be big enough height wise to make this cake? Or will it rise higher than that? Thank you 🙂

        Reply
        • Olivia says

          November 9, 2020 at 9:13 AM

          Hi Nelly! How many of those pans do you have? Each of the cake layers is about 2″ tall when baked in three 6″ pans.

          Reply
          • Nelly says

            November 25, 2020 at 5:49 PM

            Hi Olivia
            They’re 0.75″ high so I am going to stick with the 8″ round tins I have an just made the 1.5 times. It’s for my husband’s birthday this weekend, I did a practice run after I sent you that question and the cake is delicious and going to be a huge hit. Thank you so much. X

  22. Joleen Schanzenbach says

    October 30, 2020 at 2:16 PM

    5 stars
    Yummy, Yummy, Yummy. So good! Someone thought I bought it somewhere!
    Thanks!

    Reply
    • Olivia says

      October 30, 2020 at 4:14 PM

      Hi Joleen! So happy to hear that! Thanks for the feedback 🙂

      Reply
  23. Fiza says

    October 27, 2020 at 4:39 AM

    Hello love, how do I half the recipe if I only want to make the cake in one 8 inch cake pan?

    Reply
    • Olivia says

      October 28, 2020 at 9:25 AM

      Hi Fiza! Just adjust the Servings to 6 and it will give you the amounts for half 🙂

      Reply
  24. George says

    October 23, 2020 at 9:23 AM

    4 stars
    I was thinking that you could put chocolate honeycomb shards on it ? I tried and looked amazing. Sensation recipe.

    Reply
    • Olivia says

      October 23, 2020 at 3:36 PM

      Thanks so much, George! That is a great idea! So glad you liked it 🙂

      Reply
  25. El says

    October 13, 2020 at 12:32 AM

    Can I substitute the caramel sauce for butterscotch sauce?

    Reply
    • Olivia says

      October 13, 2020 at 9:49 AM

      Hi El! Yes, that should work fine.

      Reply
  26. Chantal says

    October 6, 2020 at 3:33 PM

    5 stars
    Hi,

    I made 2 layers of this cake and one layer of your vanilla cake for a three-layer 8 inch cake with the caramel SM buttercream. Once again, the whole family was delighted.

    Your cake recipes are delicious !

    Thank you for the great ideas.

    Reply
    • Olivia says

      October 6, 2020 at 3:56 PM

      Hi Chantal! That sounds amazing. I’m so happy everyone loved it! 🙂

      Reply
    • Ambar says

      November 9, 2020 at 5:06 PM

      Did you use the same amount of ingredients for 2 8’ cakes?

      Reply
      • Olivia says

        November 10, 2020 at 9:05 AM

        Hi Ambar! Yes, the same amount.

        Reply
  27. Maria says

    September 14, 2020 at 11:12 PM

    Hi

    This cake looks incredible! One question, can we use any caramel recipe to add to the batter or should it be the one you shared because of the butter and sugar quantities in the caramel.
    Thank you for sharing

    Reply
    • Olivia says

      September 15, 2020 at 10:53 AM

      Hi Maria! You should be able to use any caramel you like for it. Let me know how it turns out!

      Reply
  28. Ghosayna says

    September 9, 2020 at 11:46 PM

    Can this be made with 2 8inch tins ?

    Reply
    • Olivia says

      September 10, 2020 at 10:45 AM

      Hi Ghosayna! Yes, I mention this in the post.

      Reply
  29. Divaneya says

    August 8, 2020 at 6:58 PM

    I love ur recipe. Tried it yesterday! May i know if I can substitute all purpose flour with cake flour please? The measurement? And I felt the cake was a little too sweet because maybe the cream was sweet and the caramel that too! Thanks again!

    Reply
    • Olivia says

      August 11, 2020 at 9:29 AM

      Hi Divaneya! You can try swapping the AP flour straight for cake flour. It is a very sweet cake though for sure!

      Reply
  30. Steph Gee says

    August 8, 2020 at 2:37 PM

    Hi Olivia

    Thank you for sharing.

    I have a question, if I were to use 8inch cake (deep) tubs rather than sandwich tins,, essentially 2 layers is one cake tin, should the temperature by lowered and cooking time extebded?

    Reply
    • Olivia says

      August 11, 2020 at 9:26 AM

      Hi Steph! So I understand correctly, you want to bake all of the cake batter in one (very deep) 8″ round pan? I haven’t tried that so not sure it would work well, but you’d keep the temperature the same and extend the baking time (by a lot, likely).

      Reply
  31. Morgan Pippin says

    August 7, 2020 at 6:25 AM

    4 stars
    Hey, I was wondering is the cake suppose to have a dense texture or am I doing something wrong?

    Reply
    • Olivia says

      August 11, 2020 at 9:16 AM

      Hi Morgan! This cake is definitely more on the dense side, but shouldn’t be too dense. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten.

      Reply
  32. KY505 says

    August 6, 2020 at 9:39 PM

    Can we use vegetable oil instead of the butter? And if yes then in what quantity?

    Reply
    • Olivia says

      August 11, 2020 at 9:13 AM

      Hi there! Using oil will change the texture of the cake. You can try to replace 1/2 or 1/4 of the butter with oil.

      Reply
  33. Tammie says

    August 6, 2020 at 2:54 PM

    Hi Olivia (love your name. That’s my mom’s name 😉 ) I have a question. I would love to make your SMBC but the whisk to my mixer broke. Can you tell me if it’s possible to make it using a hand held mixer? I’ve made it before so I know how long it can take for it to cool down so the butter can be added but I just want to see if you or maybe a fellow baker here has ever done it and been successful. I would hate to lose all of those ingredients should it not be possible. Thanks for your time. Hope to hear back soon…

    Reply
    • Olivia says

      August 11, 2020 at 9:09 AM

      Hi Tammie! You can make it with a hand mixer, it will just take a long time. I talk about that more here: https://livforcake.com/swiss-meringue-buttercream-recipe/ 🙂

      Reply
  34. Viviana says

    August 6, 2020 at 1:18 PM

    Hey! I love your page. Your recipes are delicious. I made this cake for my husbands birthday but used your dulce de leche buttercream recipe and added white chocolate ganache on top. It was sooo good. I would love to show you how it came out. I struggle with getting the buttercream smooth but will keep on practicing.

    Reply
    • Olivia says

      August 11, 2020 at 9:07 AM

      Hi Viviana! So happy to hear you loved this one. You can email me a photo – I would love to see it!

      Reply
  35. Becki Vieira says

    August 5, 2020 at 9:43 AM

    In the notes you say to X1.5 for 3 8 inch cake layers. Would you adjust the cooking time or temperature for this?

    Reply
    • Olivia says

      August 5, 2020 at 11:09 AM

      Hi Becki! The temperature would stay the same. Baking time may be slightly less as the layers are a bit thinner but should be similar.

      Reply
  36. Marissa says

    July 30, 2020 at 7:06 PM

    Hello!

    I was wondering if I could make the cake layers the day before and then make the frosting and assembly it the following day? If so, how can I keep the cake layers overnight? Thank you! and hope you have a great day! 🙂

    Reply
    • Marissa says

      August 3, 2020 at 6:35 AM

      Also was wondering if I only want to make a two layered 6″ cake, how would i adjust the recipe? Thank you!

      Reply
      • Olivia says

        August 5, 2020 at 10:49 AM

        Hi Marissa! You would 2/3 the recipe or change the Servings to 8 to get the amounts.

        Reply
    • Olivia says

      August 5, 2020 at 9:54 AM

      Hi Marissa! So sorry for the delayed reply. You can wrap the cake layers in plastic wrap and keep them in the fridge or on the counter. I would do fridge since I find chilled cake layers easier to work with.

      Reply
  37. Rebekah Giles says

    July 26, 2020 at 12:09 PM

    5 stars
    For a 9″, 3-layer cake, I doubled the recipe, but left the caramel at 1/2 cup. I used a GF flour and it came out great. I did not double the caramel or the buttercream. My husband wanted buttercream between the layers instead of caramel and there was enough.

    Reply
    • Olivia says

      July 27, 2020 at 2:01 PM

      Hi Rebekah! Awesome, so happy you loved it! 🙂

      Reply
  38. Erin says

    July 24, 2020 at 5:30 AM

    5 stars
    My son wanted a salted caramel cake for his birthday and we settled on this one; it did not disappoint! The frosting was rich and buttery, which is delicious in small doses. This was my first time making a SMBC. I followed the SMBC tutorial, wiped down everything with vinegar, and it came together beautifully. I used two 8 inch cake pans and they worked well, I just reduced the cooking times a bit. If you love butter and caramel. I definitely recommend giving this cake a try.

    Reply
    • Olivia says

      July 24, 2020 at 10:20 AM

      Hi Erin! Thanks so much for the amazing feedback and your tips. I’m so glad you loved it!

      Reply
  39. Janz says

    July 22, 2020 at 6:21 AM

    I just made this salted caramel sauce and it’s the best one I’ve ever came across! Hope the cake is as good because that’s my next challenge.

    Reply
    • Olivia says

      July 22, 2020 at 3:39 PM

      Thanks so much Janz. I’m so happy you love it 🙂 Let me know how the cake turns out!

      Reply
      • Janz says

        July 25, 2020 at 7:35 AM

        The cake is finally done. My house smelled divine during baking and the finished product looks amazing. Can’t wait to taste it tomorrow.

        Reply
        • Olivia says

          July 25, 2020 at 2:36 PM

          Yay! I can’t wait to hear how it turned out!

          Reply
          • Janz says

            July 26, 2020 at 6:59 AM

            It was a nice cake. I baked it in 2×8” tins but didn’t change baking time so it was probably slightly overcooked. And I would leave 1/2 cup of caramel sauce aside without salt added next time because the cake itself tasted more savoury than sweet on its own (there is salt added to it and plus salted caramel).Still nice flavours though. Would definitely make it again. Specially the sauce. Thank you for sharing your recipe.

          • Olivia says

            July 27, 2020 at 2:00 PM

            So happy you liked it 🙂 Thanks for the feedback!

  40. K says

    July 9, 2020 at 3:30 PM

    2 stars
    Not sure the metic measurements work out very well. Cake was super flat and the cream was very thin. Not sure baking powder comes in liquid form like the recipe suggests! Perhaps I’ll try again using American measurements…

    Reply
    • Olivia says

      July 10, 2020 at 3:09 PM

      Hi K! Sorry to hear you had trouble with this one. Baking powder does not come in liquid form… The metric conversion tool is an automatic calculation and converts tsp to ml instead of grams. Do you mean the cakes were thin? Did you use 6″ pans? They should be 2″ tall. For the buttercream, see this post for tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  41. Cerys Thomas says

    July 2, 2020 at 3:53 AM

    Hi there – Is there any way I could get a translation for the measurements on this? I don’t know how to work in cups but I don’t want to convert the measurements myself in case I mess it up, you might already know what the grams and kilograms are. Thanks so much!

    Reply
    • Olivia says

      July 3, 2020 at 9:53 AM

      Hi Cerys! There is a metric converter below the list of ingredients.

      Reply
  42. Victoria says

    July 1, 2020 at 12:07 AM

    My caramel is like tasting the sugar on day two. What i do wrong? On day one was good. What should i do? Can i boil it again or i will ruin it?

    Reply
    • Olivia says

      July 1, 2020 at 10:09 AM

      Hi Victoria! Do you mean that it’s grainy? Has it separated? You can try heating it all up again to emulsify. https://livforcake.com/caramel-sauce-recipe/

      Reply
  43. Dayna Tay says

    June 30, 2020 at 9:58 PM

    Hi! Would like to make this for my bf’s birthday 2 weeks later. But would like to have a cake tasting this week. Any idea how to reduce the recipe to just a single layer of 6 inch caramel cake and caramel smbc just enough to frost 1 layer of 6inch cake (top and sides)? THANK YOU 🙂

    Reply
    • Olivia says

      July 1, 2020 at 10:08 AM

      Hi Dayna! You can 1/3 this recipe and try that. Change the Servings to 4 and that should give you the amounts. Let me know how it turns out!

      Reply
      • Dayna Tay says

        July 5, 2020 at 7:50 AM

        5 stars
        Hi Olivia! Thank you for the suggestion! I tried to make a single layer of this recipe & IT TURNED OUT SUPERB! Everything from the cake to the caramel to the SMBC were just very delicious! The cake was so moist & soft & buttery! As for the caramel, it turned out way too hard, but i troubleshoot by adding water & it turned out well. Also, for the SMBC, I used 1/2 cup white sugar. My family still thinks it’s abit too sweet. Any idea if i further reduce the sugar by half, will my SMBC still holds its shape?

        Thank you!! Will be making the full sized cake next week!

        Reply
        • Olivia says

          July 6, 2020 at 9:30 AM

          Yay! So glad it worked out 😀 Strange that the caramel turned out too hard… was this at room temp or after refrigerating? You’ll need to warm it a bit if refrigerating. I would not reduce the sugar as the merignue will not turn out correctly. If you want a less sweet frosting, try one of these!
          https://livforcake.com/ermine-frosting/
          https://livforcake.com/german-buttercream/

          Reply
  44. Ellie says

    June 13, 2020 at 5:11 AM

    Hi ,
    I would love to know what piping nozzle you used for the piping on the top. Cake looks amazing , am going to try to make for my other halfs birthday.

    Thanks x

    Reply
    • Olivia says

      June 13, 2020 at 4:43 PM

      Hi Ellie! It’s the 1M piping tip. I link to it in the Assembly section of the recipe. Let me know how you like it!

      Reply
  45. Tatyana says

    June 5, 2020 at 2:43 AM

    What type of milk should I use for the cake batter? I’m assuming whole milk, but wanted to be sure.

    Reply
    • Olivia says

      June 5, 2020 at 9:53 AM

      Hi Tatyana! Whole milk is ideal for richness, but any milk works (or milk substitutes). I most often use 1% because it’s what I tend to have in my fridge.

      Reply
      • G. says

        June 28, 2020 at 8:13 PM

        Hi can I use buttermilk??

        Reply
        • Olivia says

          June 29, 2020 at 9:32 AM

          Hi G! Yes, that will change the flavour though and make the cake a bit more dense.

          Reply
  46. Nevaeh D. says

    June 1, 2020 at 5:41 PM

    Hi can I use a 9 inch pan? And also what flour did you use to make this is pilsbury fine ?

    Reply
    • Olivia says

      June 2, 2020 at 9:48 AM

      Hi Navaeh! How many 9″ pans do you have? Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html You will need to 2/3 the recipe to use one 9″ pan. I used Robin Hood flour which we have here in Canada, but any all-purpose or cake flour will work fine.

      Reply
      • Nevaeh D. says

        June 3, 2020 at 4:32 PM

        I have 2, 9 inch pans so how many do I use?

        Reply
        • Olivia says

          June 4, 2020 at 9:45 AM

          I would change the Servings to 16 and use those amounts for two 9″ pans. Baking time might differ though.

          Reply
  47. Margaret says

    May 28, 2020 at 9:46 AM

    5 stars
    Thank you for this cake! I’ve made it twice – and added the salt! We are a group of salted caramel fans! The cake is just delicious! And, last time I froze 1/4 of the cake. Took it out yesterday to thaw, and it’s just as wonderful as on day one.

    Reply
    • Olivia says

      May 28, 2020 at 10:02 AM

      Hi Margaret! Yay! So happy you loved it 🙂 Thanks for the feedback!

      Reply
  48. Anonymous says

    May 21, 2020 at 8:43 AM

    5 stars
    Hey,
    How much cups of batter does the cake make as I only have 8-inch pans and I want to make this cake tomorrow??
    Oh and this looks amazing!! xD

    Reply
    • Olivia says

      May 21, 2020 at 3:28 PM

      Hi there! I’ve never measured the batter myself, but going by this site (http://www.joyofbaking.com/PanSizes.html) it should be about 12? That being said, the recipe as is will work with two 8″ cake pans, or you can 1.5x it for three 8″ pans.

      Reply
  49. Susan J says

    May 9, 2020 at 11:00 AM

    5 stars
    Made the caramel to put on a hummingbird cake. It is delicious. The directions were wonderful. I have previously failed at Carmel and number of times. I wish I’d kept it on a little longer but it’s still delicious. Is there a temperature to get the correct color.

    Reply
    • Olivia says

      May 11, 2020 at 10:23 AM

      Hi Susan! I’m so happy to hear the caramel worked out for you! I’m not entirely sure re: temperature as I always go by color. I did a quick google search and it says 245°F to 250°F, but I’m not entirely sure that’s correct.

      Reply
  50. Gigi says

    May 7, 2020 at 2:40 PM

    3 stars
    Next time, I will add more caramel. It just doesn’t seem to have enough flavor for me.

    Reply
    • Olivia says

      May 8, 2020 at 11:25 AM

      Hi Gigi! Sorry to hear you didn’t love this one. I wouldn’t add more caramel to the cake batter as that will affect the texture and consistency. You can definitely add more caramel between the layers though and try adding a bit more to the buttercream as well.

      Reply
  51. Newby says

    May 7, 2020 at 7:54 AM

    Hi, I’m going to make this cake over the next couple of days but just wanted to ask a quick question.
    I only have 8inch cake tins but they are only thin, 1.5inches height wise max. I was going to time the recipes by 1.5 but would it be ok to put the mix into 4 8inch tins rather than 3? I’m worried they will overflow but I also don’t want to do it if it will not work. Thank you!

    Reply
    • Olivia says

      May 7, 2020 at 10:51 AM

      Hi Newby! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  52. Kayla says

    May 4, 2020 at 1:40 PM

    Hi there! I was going to make this cake and I’m really looking forward to it, but I was wondering if I could substitute milk for the heavy cream in the caramel recipe without it altering the cake or frosting? Or would that mess it up?

    Reply
    • Olivia says

      May 4, 2020 at 3:06 PM

      Hi Kayla! You need heavy cream for the caramel, I’m afraid. Or you can just use store-bought caramel instead 🙂

      Reply
  53. Mary says

    May 3, 2020 at 4:15 AM

    Hi my daughter has asked for this cake for her birthday but as we are in lockdown plain flour is impossible to find. Can I make this recipe with self raising flour and skip the baking powder?

    Reply
    • Olivia says

      May 4, 2020 at 9:58 AM

      Hi Mary! You could definitely give that a try! It would be what I would recommend.

      Reply
  54. Sandra says

    May 2, 2020 at 1:01 PM

    4 stars
    I’m not finished yet so haven’t tasted it…but my caramel turned out perfect! Great Directions! QUESTION: Can I assemble and ice the cake a day ahead?

    Reply
    • Olivia says

      May 4, 2020 at 9:54 AM

      Hi Sandra! Yay to a perfect caramel! 😀 And yes, for sure. Just store it in the fridge. Take it out 2-3 hours before serving so it can come to room temp.

      Reply
  55. Taylor says

    April 26, 2020 at 6:57 PM

    looks amazing i want to try it soo badly… i do have just one question, can i use light brown sugar instead of dark? will it mess with the flavor?

    Reply
    • Olivia says

      April 28, 2020 at 9:30 AM

      Hi Taylor! You can totally use that, it will just change the color of the buttercream, but just very slightly.

      Reply
    • Cakewalk says

      May 17, 2020 at 5:45 AM

      5 stars
      Made this icing & caramel paired with cake base from Momofuku Milk Bar Birthday Cake. Of course it was great.
      Our caramel, with a touch of salt, was burnt a bit, imo it made the drip even better, sort of had a contrasting Flavor with the rest.

      Reply
      • Olivia says

        May 19, 2020 at 10:03 AM

        Hi Cakewalk! So happy you loved it 🙂

        Reply
  56. Hiya narang says

    April 21, 2020 at 1:19 AM

    Hi Olivia! Thank you for the recipe.
    I was wondering if sour cream can be used in this cake recipe to make the flavour more rich?
    I had read online that sour cream has that effect on chocolate cakes but wasn’t sure about salted caramel cakes. Thanks xx

    Reply
    • Olivia says

      April 21, 2020 at 10:30 AM

      Hi Hiya! I haven’t tried adding sour cream to this particular recipe so I can’t say for sure. If you’re up for experimenting though, you can give it a try! 🙂

      Reply
  57. Amy says

    April 4, 2020 at 5:00 PM

    5 stars
    Every part is phenomenal. Made exactly as written, but weighed my ingredients. Caramel is a tad on the butterscotch tasting side, but nothing wrong with that. Plenty of frosting for a 2-layer cake and some piping, which I appreciate. Absolutely worth the extra steps for the Swiss meringue buttercream, silky and just the right amount of sweet. The cake is just perfect. Definitely making many times over. Thank you!

    Reply
    • Olivia says

      April 6, 2020 at 2:03 PM

      Hi Amy! Thank you for the amazing feedback! I’m so happy you liked this recipe 🙂

      Reply
  58. Hannah says

    March 30, 2020 at 12:54 AM

    Hi, I’m planning on making this cake as a sheet cake. What size pan would you recommend using and how long should I bake it? Thank you for the great recipe!

    Reply
    • Olivia says

      March 30, 2020 at 10:12 AM

      Hi Hannah! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  59. amelia004 says

    February 15, 2020 at 1:24 AM

    the recipe is very useful

    Reply
    • Olivia says

      February 15, 2020 at 3:20 PM

      Thank you!

      Reply
  60. Rapture says

    January 19, 2020 at 4:53 AM

    I tried this except I had store bought caramel. My cakes turned out dense, but I am almost certain the baking powder I used was too old. I am going to get some fresh powder and try again. Also will make the caramel next time.

    I followed the frosting making exactly as described. Before adding the butter it was quite ‘stiff.’ It seemed to get a bit too runny after I incorporated the butter, but set up much better once chilled a little. I think after bringing it to 160°F that even after whipping for 10+ minutes it may still be a bit too warm.

    Reply
    • Olivia says

      January 20, 2020 at 9:15 AM

      Hi Rapture! The cakes will be more on the dense side, but should not be *too* dense. Be sure not to overmix the cake batter. Glad you were able to save the buttercream! 🙂

      Reply
  61. Clare says

    January 9, 2020 at 6:27 PM

    HI there – just wondering if you use UK/Australia ‘cup’ measurements or the US ‘cup’ measurements. Can’t wait to make it! Thanks 🙂

    Reply
    • Olivia says

      January 12, 2020 at 11:27 AM

      Hi Clare! I’m in Canada, so probably the US ones. There is a metric option at the bottom of the list of ingredients if that’s what you prefer to use!

      Reply
  62. Larry says

    January 1, 2020 at 4:07 PM

    5 stars
    Hi Liv! Whenever I search for a cake I have in mind, the best looking result is always from your site. After following your recipe, there’s never a doubt it was also the best tasting one too. I’ve made several of your cakes before, and yesterday I made this salted caramel cake for my New Year’s Eve gathering last night. As is true of your other cakes I’ve made, it didn’t disappoint and was a major hit with my guests. Your recipes are so clear and detailed, they’re easy to follow. One issue I did have though was with the caramel drips. My caramel was pourable when I attempted, but I had to coax drips with a spoon, with clunky results. I microwaved remaining caramel for 10 secs, which did the trick. I found a viscosity between maple syrup and honey worked best. Thanks for a great recipe!

    Reply
    • Olivia says

      January 2, 2020 at 11:05 AM

      Hi Larry! Thanks for the amazingly sweet comment. I’m so happy to hear you loved this one too 🙂

      Reply
  63. Jen says

    December 26, 2019 at 12:03 PM

    Hi Liv!
    I have two questions:
    Would this cake taste good with cream cheese frosting? Also, can I use store bought caramel? If I can, what brand would you recommend?

    Thanks,
    Jen

    Reply
    • Olivia says

      December 27, 2019 at 10:05 AM

      Hi Jen! I think it would go great with CC frosting! Store bought caramel should be fine for the cake and frosting but may be too thin for the drip. I haven’t used any myself so it’s hard for me to recommend a specific brand, but I would try to buy the highest quality one that you can and one that is on the thicker side if possible.

      Reply
      • Jen says

        December 27, 2019 at 12:03 PM

        Would this caramel work? It’s the stuff that I usually use to dip apples into. It’s fairly thick.

        https://www.walmart.com/ip/Marzetti-Old-Fashioned-Caramel-Dip-16-0-oz/10308643

        What about caramel sauce used on ice cream?

        Reply
        • Olivia says

          December 28, 2019 at 11:04 AM

          I would go with the thicker one 🙂

          Reply
  64. Luke Allen says

    December 15, 2019 at 4:15 AM

    5 stars
    This was a really good recipe BUT be warned this is a skinny and tall cake, and also you really do have to make the salted caramel before hand.

    Reply
    • Olivia says

      December 15, 2019 at 11:04 AM

      Hi Luke! If you prefer you can bake the cake in two 8″ pans for a more standard size.

      Reply
  65. Trisha says

    December 14, 2019 at 7:07 AM

    QUESTION:

    How far in advance can you make the caramel? I saw that you said “the day before” but can I stretch that out?

    Reply
    • Olivia says

      December 14, 2019 at 10:40 AM

      Hi Trisha! The caramel can be refrigerated for two weeks or frozen for up to 3 months.

      Reply
  66. Olivia says

    December 9, 2019 at 8:30 AM

    Hello! I was curious if the paddle attachment makes a difference with the frosting? I make frosting all the time and only use my wisk attachment. Do I need to use the paddle? Or will the wisk suffice?

    Reply
    • Olivia says

      December 9, 2019 at 10:39 AM

      Hi Olivia! For this kind of buttercream, I prefer switching to a paddle because the whisk can incorporate too much air. You can get away with using the whisk though if that’s all you have!

      Reply
      • Olivia Eilola says

        December 10, 2019 at 9:07 AM

        Great, Thank you!

        Reply
  67. Melissa Doyle says

    November 16, 2019 at 1:59 PM

    5 stars
    I’m going to attempt this cake this week for my daughters engagement party!!! Also it has to be GF which that is under control.
    Maybe I’m just not looking properly but what size cake pans did you use? I have found the info on the 8″ pans!

    Reply
    • Olivia says

      November 18, 2019 at 9:28 AM

      Hi Melissa! I used three 6″ pans but the recipe works for two 8″ pans as well. Let me know how you like it 🙂

      Reply
      • melissa doyle says

        November 18, 2019 at 9:43 PM

        thanks for that and i will let you know 🙂

        Reply
      • Grace says

        December 2, 2019 at 12:32 AM

        Hi there, I’m planning to make this cake for a hens do on friday night. I am leaving early Friday morning for a 7 hour drive
        My plan was to make cakes Wednesday night along with caramel then decorate Thursday night . I was wondering weather the caramel will be okay over night plus drive in chilly bin or weather I would be better doing last minute decorations at destination . I was just worried about caramel as you mentioned it was okay in fridge over night how will it be after two nights? Thankyou

        Reply
        • Olivia says

          December 2, 2019 at 9:41 AM

          Hi Grace! That is a long drive with the cake! Are you able to freeze it overnight (Thurs-Friday)? That would help ensure it stayed more stable (but also still put it in the chilly bin). The caramel once set in the fridge gets decently firm, but then it softens again as it comes to room temp. If you can freeze the whole thing I think you’d be ok. Caramel lasts for a good couple weeks in the fridge by the way.

          Reply
      • Es says

        July 15, 2020 at 2:39 PM

        Will this be good as cupcakes as well and how many cupcakes would this make

        Reply
        • Olivia says

          July 15, 2020 at 3:07 PM

          Hi Es! Yes, it would work great as cupcakes! It should make 18-24 depending on size.

          Reply
    • Danielle Cheffings says

      February 3, 2020 at 7:01 AM

      5 stars
      Have made this a few times and it’s it amazing! Tastes just like our wedding cake did 🙂 I’m planning on making it for a birthday this weekend and covering in fondant but with the 6 inch tins it would be too small for the amount of people but I only have 1x 8inch cake tin. Could I do 1.5 quantities but all in one? Thanks! Danni xx

      Reply
      • Olivia says

        February 3, 2020 at 9:29 AM

        Hi Danielle! So happy you love his one 🙂 This cake recipe as-is works for two 8″ cake pans. I’d recommend getting another couple 8″ cake pans and then doing 1.5x the recipe for three 8″ pans.

        Reply
        • Danielle says

          February 4, 2020 at 12:32 AM

          Thank you for your quick response 😊 I was going to pick up some 8 inch sandwich pans the other day but they weren’t overly deep – only about 2/3cm – so I didn’t get them as I was worried they’d overflow. Do you think they’d be OK for this recipe? Really looking forward to making again 😍 x

          Reply
          • Olivia says

            February 4, 2020 at 9:20 AM

            Hi Danielle! You’d need pans that are at least 2″ (about 5cm) tall or the batter will overflow. Mine bake right to the top of my 2″ pans. In the 8″ pans they will be slightly shorter, but not 2/3cm short.

  68. Linda says

    November 13, 2019 at 4:27 AM

    I am a new baker. And my cakes never rise. I made your Carmel cake and it didn’t rise either. Any ideas what I am doing wrong? I make great frosting and Carmel but cakes still iilude me

    Reply
    • Olivia says

      November 13, 2019 at 9:31 AM

      Hi Linda! Have you checked to make sure your baking powder is fresh and not expired? The cakes should rise to be almost 2″ tall. Other than baking powder make sure all your ingredients are at room temperature and don’t overmix the cake batter once you add in the flour.

      Reply
      • Linda says

        November 13, 2019 at 12:21 PM

        Thank u Olivia. I think I will buy new baking soda and powder. Good advise. Making the chocolate cake right now so will see how it goes

        Reply
  69. christian says

    November 4, 2019 at 11:23 AM

    5 stars
    awesome

    Reply
    • Olivia says

      November 4, 2019 at 3:33 PM

      Thank you!

      Reply
  70. Terri Budde says

    October 27, 2019 at 1:54 PM

    Hi! I want to make this cake for a friend. I have been baking for a short bit and have a few questions. First, would cake flour be better than AP flour? Can you give me weights instead of cups as that is how I have been baking and lastly, do I store in fridge or at room temp. Thank you

    Reply
    • Olivia says

      October 28, 2019 at 9:53 AM

      Hi Terri! Cake flour would make for a slightly less dense cake, so you can certainly use that. There is a metric converter below the list of ingredients to get the weights of everything. You can store at room temp for a day or two but otherwise refrigerate.

      Reply
  71. Lorrie says

    October 16, 2019 at 3:28 PM

    Hi,
    I made the caramel for the first time and it came out perfect! My question is what do you use to grease the pans

    Reply
    • Olivia says

      October 17, 2019 at 12:55 PM

      Hi Lorrie! So happy to hear that. These days I use Pam for Baking and line the pans with parchment. Homemade Cake Release works amazingly well too! https://livforcake.com/homemade-cake-release/

      Reply
  72. Caitlyn Bedard says

    October 14, 2019 at 5:55 AM

    5 stars
    I made this for a birthday, and it was a huge success. Thank you! The instructions were very clear and all your tips were so helpful. This was my first time making a swiss meringue buttercream, and so many people raved about it I think it will be my new go-to. 🥳

    Reply
    • Olivia says

      October 15, 2019 at 9:59 AM

      Hi Caitlyn! Yay for a successful first time SMBC! So happy you loved it 🙂

      Reply
  73. BOZENA IWUAMADI says

    October 10, 2019 at 5:14 AM

    I am attempting to make this cake today. Should the caramel in a cake recipy and for the buttercream be room temperature?

    Reply
    • Olivia says

      October 10, 2019 at 9:32 AM

      Hi Bozena! Yes, they should be room temperature. I hope you like it!

      Reply
      • Bozena Iwuamadi says

        October 10, 2019 at 10:03 AM

        I think the metric conversion of caramel is wrong. 35g of caramel is certainly not 1/2 cup

        Reply
        • Olivia says

          October 10, 2019 at 10:09 AM

          The metric conversions are calculated automatically and I don’t verify the accuracy of the numbers. Thank you for calling that out! It should be about 150g or so, I’ll update the recipe.

          Reply
  74. Tori says

    September 27, 2019 at 4:26 PM

    Hello!
    Has anyone tried this with gluten free flour?

    Reply
    • Olivia says

      September 30, 2019 at 9:44 AM

      Hi Tori! I haven’t myself but as long as you use a proper all-purpose GF flour blend it should work. Cup4Cup comes highly recommended: https://amzn.to/2n9c5bQ

      Reply
  75. Laura Ashley says

    September 21, 2019 at 2:45 PM

    Howdy! I’m considering making this recipe but I am a beginner baker in that while I have used many boxed mixes, I only recently began baking cakes from scratch. Consequently, I am intimidated by Swiss meringue. Can I use pasteurized egg whites in a carton and skip the part where they are brought up to 160 degrees? I’m afraid that I’m just going to make scrambled egg whites. I should add that I’m very visually impaired so watching the pot is not a good way to judge things. Thank you so much for the recipe

    Reply
    • Olivia says

      September 23, 2019 at 10:39 AM

      Hi Laura! Swiss meringue is really easy, I promise! Just be sure to read all my tips and troubleshooting here before trying it out: https://livforcake.com/swiss-meringue-buttercream-recipe/ I have not had success with carton whites myself — I can never get the meringue to whip up properly. If you try those then be sure to get ones that say Egg White only (to ensure no trace of yolks), those might work better but I can’t guarantee it. It’s really hard to overcook the whites since they’re sitting on a water bath. This step is important to melt the sugar or else you’ll have a grainy buttercream. I just do the touch test — whisk the whites and sugar for 3-5 mins over the pot and dip a finger in to see if the mixture is hot and no longer grainy. Let me know if you try it!!

      Reply
  76. Amy says

    September 19, 2019 at 11:58 PM

    5 stars
    Morning,
    I have just made and decorated this cake for tomorrow (I haven’t put the drip on yet) if I was to do this now and put in the fridge will the caramel start to go runny and ruin my cake for tomorrow?

    Reply
    • Olivia says

      September 20, 2019 at 3:42 PM

      Hi Amy! It should be totally fine in the fridge and won’t ruin the drip. Be sure your cake is very cold and your caramel very thick before you do the drip. I always do a test drip on the “back” first.

      Reply
  77. Diksha says

    September 12, 2019 at 5:12 AM

    I made this cake last week with a few adjustments and it turned out amazing.

    Reply
    • Olivia says

      September 12, 2019 at 9:51 AM

      Hi Diksha! So glad you liked it 🙂

      Reply
  78. Jenne says

    September 5, 2019 at 5:10 PM

    I’m considering doing this vanilla caramel cake and your pumpkin cake and swirling the batters…using the latte Swiss butter cream. Have you tried that, just wondering if the consistencies of the baked batters will work together.

    Reply
    • Olivia says

      September 6, 2019 at 9:48 AM

      Hi Jenne! I haven’t tried that myself. The pumpkin cake batter is slightly thicker, if I recall correctly, but you could give it a go. I don’t think it would be disastrous at any rate!

      Reply
  79. Monique says

    September 3, 2019 at 6:38 PM

    I made this for my daughter’s 15th birthday today. OMG it is so delicious! Overall it was quite easy. I changed it to look like a caramel waterfall, with a larger bottom tier where the caramel sauce pooled. I have tried a few different caramel sauces and this one is the best I have ever tasted.

    Reply
    • Olivia says

      September 4, 2019 at 10:20 AM

      Hi Monique! I’m so glad you love this caramel sauce as much as I do. Your cake sounds amazing, I would love to see a pic!

      Reply
  80. Georgie says

    August 27, 2019 at 3:14 PM

    5 stars
    This cake looks amazing! I am making my brother his birthday cake and we are having a huge party. Was wondering what recipe is best to use! Your vanilla birthday cake recipe, covered in caramel buttercream, the caramel sauce and salted popcorn or do this recipe of the salted caramel cake?

    Reply
    • Olivia says

      August 29, 2019 at 10:25 AM

      Hi Georgie! Either sounds delicious and I don’t think you can go wrong! Which do you think your brother would like better?

      Reply
  81. Dani says

    August 26, 2019 at 2:35 PM

    Hi. I’m attempting this cake for my daughters birthday tomorrow. I don’t have a mixer with a paddle attachment just a reg old hand mixer. Will this be ok for the frosting?

    Reply
    • Olivia says

      August 26, 2019 at 3:17 PM

      Hi Dani! Truthfully, it is doable, but will require time & patience. It will just take a whole lot longer to whip and cool the meringue and then whip again once the butter is added. Be sure to review this post for tips in advance: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
      • Dani says

        August 28, 2019 at 3:43 AM

        4 stars
        Thank you for your quick response. I failed twice at the frosting with the hand mixer. I was about to give up altogether and make a reg buttercream frosting but I called my neighbor and borrowed her hand mixer and tried one more time! So happy I did. It turned out delicious. I also had trouble with the caramel sauce, to me it also tasted a bit buttery and was too light in color. I prob didn’t cook it long enough. I kept it as the caramel for inside the cake and for the frosting & made my usual caramel recipe for the top. Which is just melting the sugar directly no water and half the butter. Anyway, I used that for the drip. The cake was delicious! It took me a whole day but everyone loved it. And my little girl who loves all things salted caramel was very happy! Thanks so much.

        Reply
        • Olivia says

          August 29, 2019 at 10:27 AM

          So happy to hear it turned out for you in the end and that you loved it!! 🙂

          Reply
  82. Bria says

    August 17, 2019 at 10:29 AM

    5 stars
    I just made this and it is absolutely delicious!! My only issue was the buttercream was very light and fluffy, not very stable. The piped icing on top actually slid towards the edges (mind you my cake was probably not perfectly exact levelled) but I would suggest cooling the cake once the caramel drips and top is done and then pipe the icing onto the top edges. Other than that I topped with caramel pop corn in the center and it is amazing!! Can’t wait to see what everyone thinks at the party tonight! Thanks for the amazing recipe!

    Reply
    • Olivia says

      August 19, 2019 at 9:57 AM

      Hi Bria! I agree re: letting the caramel set for a bit before adding the rosettes on top — I thought I had mentioned that so I’ll update the post. Love the addition of the caramel popcorn! I hope everyone loved it 🙂

      Reply
  83. Melanie says

    August 6, 2019 at 5:18 PM

    Is it absolutely necessary to let the caramel sit for 2 hours?

    Reply
    • Olivia says

      August 6, 2019 at 5:50 PM

      Hi Melanie! For the cake and frosting, no, but you need to make sure it is completely cooled for both (to room temp). I found that to take a while. You can try to speed that up in the fridge, but I haven’t tried myself. For the drip it will need more time to thicken.

      Reply
  84. Viviana says

    August 2, 2019 at 7:00 AM

    5 stars
    Hey! I love your page! I made the caramel yesterday and it came out a perfect consistency. The only thing I wanted to ask you is that it came out with too much of a butter flavor and I made the recipe as you posted it. Is there any way I can fix this? I’m making the buttercream and the cake today ❤️ Thanks I’m advance 🙏🏻

    Reply
    • Olivia says

      August 2, 2019 at 4:48 PM

      Hi Viviana! Was this just the cake layers themselves or the whole thing? I didn’t find it to taste buttery myself, but there is a LOT of butter in it.

      Reply
      • Viviana says

        August 3, 2019 at 12:38 PM

        Thank you for taking the time to answer 🙏🏻 The caramel is what I think tastes too much like butter and not like caramel. I used land o lakes butter unsalted.

        Reply
  85. Valerie Fallows says

    July 25, 2019 at 2:59 AM

    Hi
    I’m thinking of making this for my daughter’s wedding. Few questions, I hope that’s ok:
    Can I freeze the cake ?
    Once decorated how long should it last ie still be fresh
    Any tips on storage ?
    Thanks – it looks amazing

    Reply
    • Olivia says

      July 26, 2019 at 9:37 AM

      Hi Valerie! You should be able to freeze it just fine. In the fridge it will last 2-3 days, any longer and it will start to dry out.

      Reply
  86. Cindy Hardin says

    July 20, 2019 at 5:37 PM

    Curious why is the amount of cream in m sauce measured by ml everything else in recipe is cups threw me off just a bit but I’m still going to try it

    Reply
    • Olivia says

      July 22, 2019 at 1:18 PM

      Hi Cindy! It’s not easy to convert 225ml to cups and since most cups have ml measurements on them I thought it would be more accurate. Let me know how it turns out!

      Reply
  87. Jennifer Millican says

    July 19, 2019 at 5:44 PM

    I’ve tried to make the frosting twice and it comes out like soup. I followed the directions to the T. What am I doing wrong?!

    Reply
    • Olivia says

      July 22, 2019 at 1:15 PM

      Hi Jennifer! Have you read through all of my tips and troubleshooting here? https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  88. Brasta says

    July 15, 2019 at 2:36 AM

    5 stars
    Hi, I just did your mint chocolate cake and it was amazing! I bought 6in cake pans for it and they looked a lot smaller than what I thought! Does your picture have a six inch round cake? It looks a lot bigger! It looks like it fills your cake stand.

    Reply
    • Olivia says

      July 15, 2019 at 2:10 PM

      Hi Brasta! Yes, I used 6″ rounds that were 2″ tall. The cake sand is only 8″ or so wide 🙂

      Reply
  89. Arwa says

    July 13, 2019 at 4:24 AM

    Hi
    The cake looks awesome!!! One question will the dark brown sugar melt easily with the eggs whites just like when mixing it with castor sugar?
    Thank you

    Reply
    • Olivia says

      July 15, 2019 at 2:02 PM

      Hi Arwa! I don’t have a problem getting mine to melt, but it might take a little bit longer. My brown sugar is still fairly fine though, not large crystals.

      Reply
  90. Candace says

    June 9, 2019 at 6:47 PM

    The caramel that is made is it enough to put into the cake, icing, and drip on the cake?

    Reply
    • Olivia says

      June 12, 2019 at 10:14 AM

      Hi Candace! Yes, it’s enough for all components.

      Reply
  91. Stacie Ives says

    May 31, 2019 at 12:50 AM

    Hi, my daughter is entering a competition and wants to do a salted caramel drip, if she was to decorate the cake with the drip, fridge overnight, would it travel ok?

    Reply
    • Olivia says

      June 3, 2019 at 2:29 PM

      Hi Stacie! Yes, that should be fine — the cake sets quite firm in the fridge!

      Reply
    • Ellison says

      January 2, 2020 at 5:49 PM

      I would like to incorporate a bit of booze to the cake. Specifically caramel whiskey. Any suggestions on liquid portions?

      Side note: I did add Pecan Bourbon to your maple cake and it was awesome!

      Reply
      • Olivia says

        January 4, 2020 at 11:38 AM

        Hi Ellison! I would just add a couple Tbsp of whiskey to the caramel at the very end. Add a bit more to taste if you like. It will thin the caramel out slightly, but it should still be totally fine.

        Reply
  92. Omolola says

    May 26, 2019 at 11:36 AM

    I tried the caramel and it was a huge success after many failed attempts. Thanks

    Reply
    • Olivia says

      May 28, 2019 at 9:39 AM

      Hi Omolola! So happy to hear you liked it!

      Reply
  93. Salma says

    April 7, 2019 at 10:47 PM

    Made this, and it was great- thank you for sharing the recipe!
    I have two questions, though.

    1. I made the buttercream as stated, but added a quarter cup more of the caramel sauce to up the flavour. It ended up slightly curdled. It’s super hot and humid here, BTW. Do you think either of those factors might have contributed to its splitting?

    2. Is there any specific reason you added as much butter to the caramel sauce? Most caramel sauce recipes have far less butter. I’m asking as I was wondering if I could get away with a typical sauce (about a cup of sugar, a cup of cream and a tablespoon or so of butter) whenever I next make this cake.

    Reply
    • Olivia says

      April 8, 2019 at 10:10 AM

      Hi Salma! 1. Yes, adding too much of it could have contributed there — it could throw off the balance of meringue to butter, to caramel. 2. It’s just how I learned to make it in pastry school. I love it so I haven’t bothered to stray from it!

      Reply
      • Salma says

        April 8, 2019 at 7:19 PM

        5 stars
        Thank you for replying. I have to make two birthday cakes soon, and after my overall excellent experience with your salted caramel cake, have been drooling over your fabulous collection, wondering which to make next. Will get back once I’m done.

        Reply
        • Olivia says

          April 12, 2019 at 2:03 PM

          I can’t wait to hear! 🙂

          Reply
  94. Dee Rhoded says

    April 6, 2019 at 7:31 AM

    Wow; another beautiful, mouth watering cake! BUT, I want you to know that, I knowwww, the “accident”, with the first batch of caramel, was no accident! (Ugly caramel is still yummy delicious; clever girl, you😁)

    I’m trying to decide between this one, and your Turtles Layer Cake to make for our sons girlfriends birthday…sooo many hard decisions!

    Also, your pastry brush, which kind do you prefer: the rubber plastic kind or true brush? I like the way the bristled brush paints better, that the rubber one, but sometimes will leave a bristle or two!! What kind do you use?

    Thanks for all of your hard work, great details and insight, and step by step instructions for us novice bakers!

    Dee

    Reply
    • Olivia says

      April 8, 2019 at 10:04 AM

      Hi Dee! Thanks so much! Tough call between this one and the Turtles! Both SO delicious. My pastry brush looks like this: https://amzn.to/2U9AuZq I find that it works better than the plastic ones and only rarely have stray bristles 🙂

      Reply
  95. Michelle says

    April 2, 2019 at 10:57 PM

    Can you make the cake in advance and freeze as long as it’s brought to room temp before using? Also how far in advance can you make the buttercream? Thanks

    Reply
    • Olivia says

      April 8, 2019 at 9:53 AM

      Hi Michelle! Yes, that will work fine. The buttercream you can make weeks in advance. This post has details on how to do that: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  96. Nicole says

    March 30, 2019 at 4:07 AM

    5 stars
    Another amazing recipe only ones to use

    Reply
    • Olivia says

      April 1, 2019 at 4:40 PM

      Thanks so much Nicole!!

      Reply
  97. Foodiewife says

    March 29, 2019 at 11:54 AM

    This cake, like all of yours, is perfection. I absolutely adore caramel. Your instructions are clear and really helped me to visualize how to make this. I just upgraded my cheap cake turntable to one that is a pedestal and spins like a top. I can’t wait to practice your decorative sides of the cake. Beautiful, beautiful, beautiful.

    Reply
    • Olivia says

      April 1, 2019 at 4:38 PM

      Ahh thanks so much! I can’t wait to hear about (and hopefully see??) your version of this cake 🙂

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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