The Pantry: Caramel Cake Part Five- Assembly

So here we are ready to put this thing together.   Let’s get to it.

Caramel Cake with Caramel Buttercream Frosting


3- 8 inch cooled caramel cake layers

½ cup caramel sauce, room temperature

Caramel butter cream frosting

½ cup pecan halves, toasted


Place first layer on a plate or cake round and set on a (rotating, if you have one) cake stand.  Drizzle and spread about 2 tablespoons caramel sauce on top and allow it to seep into the cake for a minute or two.

Spread about 2 to 3 tablespoons frosting on top of the caramel.

Repeat the process with both the second

and third layers.

Spread the remainder of the frosting over the top and sides of the cake.

I piped a very messy border around the bottom of the cake with my leftover frosting.  Drizzle caramel sauce over the top and sides of cake in whatever pattern you want (a squeeze bottle would’ve made this so much easier),

and then arrange toasted pecan halves around the outer edge of the top of the cake.  Put some pecans and caramel in the middle of the top for an extra touch.

Then serve it up.

Yield: 16 slices, though I bet you can get more out of it


When you serve this cake, I recommend very thin slices because it is so sweet.  I liked it much better cold, and it was pretty good with a little scoop of ice cream.  I don’t know how or why but vanilla ice cream somehow cut the sweetness of the frosting.

As I said before, I really love the cake.  I think it’d pair well with a lighter frosting and a different filling.  The caramel sauce is also to die for, and it would be amazing drizzled over a slice of hot apple pie.  The frosting, though…I just don’t like butter creams, but if you’re a fan of them, you may like this one very much.


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