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!
Prep Time 2 hours
Cook Time 35 minutes
Resting Time 2 hours
Total Time 4 hours 35 minutes
* 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.