VANILLA CARAMEL SWIRL CAKE

VANILLA CARAMEL SWIRL CAKE ✨

Layers of fluffy vanilla and rich chocolate cake filled with smooth caramel frosting, chocolate chips, and sweet caramel swirls! 🍰 Salted caramel sweetness meets rich chocolate in every bite. Save this recipe for your next special occasion! 

📌 INGREDIENTS

1. For the Cake Layers (Vanilla & Chocolate):

• 2 ½ cups (300g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup (225g) unsalted butter, softened to room temperature

• 1 ½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup (240ml) whole milk, room temperature

• For the Chocolate Swirl/Layer: ¼ cup (25g) unsweetened cocoa powder + 3 tbsp warm water

2. For the Caramel Frosting:

• 1 ½ cups (340g) unsalted butter, softened

• 3 ½ cups (420g) powdered sugar

• ½ cup (120ml) salted caramel sauce (store-bought or homemade)

• 2–3 tbsp heavy cream

• 1 tsp vanilla extract

• ½ tsp salt

3. Fillings & Toppings:

• ½ cup mini chocolate chips or chopped chocolate (for the filling layers)

• Extra caramel sauce for drizzling inside

• Chocolate pearls/crisp pearls (for top decoration)

👩‍🍳 INSTRUCTIONS

STEP 1: Bake the Cake Layers

1. Prep: Preheat your oven to 350°F (175°C). Grease and line four 7-inch (or three 8-inch) round cake pans with parchment paper.

2. Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl. Set aside.

3. Wet Ingredients: In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.

4. Combine: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

5. Divide Batter: Separate about one-third to one-half of the batter into a separate bowl. Mix cocoa powder and warm water together into a smooth paste, then gently fold into one bowl of batter to make chocolate batter.

6. Bake: Divide the vanilla and chocolate batters into your prepared cake pans. Bake for 22–26 minutes (or until a toothpick inserted into the center comes out clean). Let cool completely.

STEP 2: Make the Caramel Frosting

1. Beat softened butter on high speed for 3 minutes until pale and creamy.

2. Gradually add powdered sugar, mixing on low until incorporated.

3. Pour in the caramel sauce, heavy cream, vanilla, and salt.

4. Beat on medium-high speed for 2–3 minutes until fluffy and smooth.

STEP 3: Assemble & Decorate

1. Layering: Place a layer of chocolate cake on your cake board/plate. Pipe a smooth layer of caramel frosting over top, sprinkle generously with mini chocolate chips/chopped chocolate, and drizzle extra caramel sauce.

2. Repeat: Top with a vanilla layer, frosting, chocolate chips, and caramel. Continue alternating layers until all cake layers are stacked.

3. Frosting: Coat the entire cake in a smooth outer layer of caramel frosting. Use a bench scraper for clean edges.

4. Decoration: Pipe dollops or rosettes around the top border using a star tip, and crown each dollop with a chocolate pearl!

💡 PRO TIP: Chill the cake in the fridge for 20 minutes before slicing to get those clean, stunning layers!