Bake Perfect Seven Layer Carmel Cake Recipe: Tips & Tricks
Layer cakes, in general, represent a pinnacle of baking achievement, often reserved for special occasions and celebrations. They evoke feelings of warmth, family gatherings, and cherished memories. The construction of a multi-layered dessert, with its visual appeal and varied textures, speaks to a dedication to craft and a desire to create something truly memorable.
Equipment
- Eight-inch cake pans (ideally seven) – essential for creating the dessert’s signature multi-layered appearance. If seven are not available, bake in batches.
- Stand mixer or electric hand mixer – simplifies the creaming of butter and sugar, resulting in a light, fluffy batter.
- Measuring cups and spoons – ensure precise ingredient measurements, crucial for both cake and caramel consistency.
- Heavy-bottomed saucepan – allows for even heat distribution when preparing caramel, reducing the risk of scorching.
- Whisk – helpful for combining dry ingredients and for stirring caramel to achieve a smooth texture.
- Wire cooling rack – enables even and complete cooling of each cake layer before assembly.
Ingredients
- For the Cake Layers
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Caramel Topping
- 2 cups granulated sugar
- 1 cup 2 sticks unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Making the Cake Layers
- Preheat oven to 350F (175C). Grease and flour seven 8-inch cake pans. Alternatively, use fewer pans and bake in batches.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
- Divide batter evenly among prepared cake pans.
- Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Making the Caramel Topping
- In a heavy-bottomed saucepan, combine sugar and butter. Cook over medium heat, stirring constantly, until sugar is melted and mixture is smooth.
- Bring to a boil and cook, without stirring, until the mixture turns a deep amber color (about 5-7 minutes). Watch carefully to prevent burning.
- Remove from heat and slowly stir in heavy cream. Be careful, as the mixture will bubble vigorously.
- Stir in salt and vanilla extract.
- Let the caramel cool slightly, until it thickens enough to spread.
- Assembling the Cake
- Place one cake layer on a serving plate.
- Spread a thin layer of caramel over the cake layer.
- Repeat with remaining cake layers and caramel, stacking them one on top of another.
- Pour the remaining caramel over the top layer, allowing it to drip down the sides.
- Let the cake sit for at least an hour to allow the caramel to set before serving.
- Tips and Substitutions:
- For a richer flavor, use salted butter in the caramel topping. A pinch of sea salt sprinkled over the finished cake enhances the sweet and savory notes.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling the rest with milk. Let it sit for 5 minutes before using.
- Pecans or walnuts can be added to the caramel for a nutty variation.
Notes
Variations
Adaptations to the traditional recipe allow for creative explorations of flavor and dietary needs:- Ingredient Swaps: For a richer flavor, brown butter can be incorporated into the cake batter or caramel. Substituting a portion of the all-purpose flour with almond flour adds a subtle nutty flavor and a slightly denser texture.
- Regional Twists: Incorporating a hint of bourbon or rum into the caramel adds a Southern-inspired flair. A sprinkling of sea salt or a dash of cinnamon on the finished cake elevates the complexity of the flavor profile.
- Dietary Adjustments: Gluten-free versions can be achieved by using a gluten-free flour blend. Sugar substitutes can be used in both the cake and caramel, but careful attention must be paid to the caramel's texture and ability to set properly. For a dairy-free option, plant-based butter and cream alternatives can be employed, though the caramel flavor may be slightly altered.