Chocolate Caramel Layer Cake Project

Level: Easy


  • Caramel Cake Batter
  • 120g butter
  • 260g castor sugar
  • 150g light brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 280g plain flour
  • 240 ml buttermilk
  • 5g bicarbonate of soda
  • 15g white wine vinegar

Chocolate Ganache:

  • 200g dark chocolate, chopped
  • 200ml whipping cream
  • 1 tbsp glucose - optional
  • Salt flakes - optional

Caramel Butter Frosting:

  • 4 large egg whites
  • 200 g light brown sugar
  • 340 g softened butter
  • 2 tsp vanilla extract
  • 2 tbsp Dulche de Leche - optional


  • Candy Melts
  • Chocolate tin chocolates (or any other chocolate of your choice!)
  • TREX or vegetable oil


STEP 1 - Prepare & bake the cake.

  • Grease and line the bottom of the tins. Preheat the oven to 170C.
  • Cream together the butter and sugar until light and fluffy.
  • Gradually add the eggs.
  • Add flour mixture and buttermilk mixtures alternately to the creamed mixture.
  • Whisk together the bicarbonate of soda and vinegar and quickly stir into the mixture. Pour mixture into prepared cake tins.
  • Bake for approximately 20-25 minutes or until the tops are firm and golden to the touch and the sides of the cake are pulling away from the edge of the tin.
  • Allow to cool in the tin for 5 minutes before turning out onto a wire rack

STEP 2 - Making the Chocolate Ganache

  • Heat the cream and glucose (if using) till boiling and pour over the chopped chocolate. Stir until fully combined and leave to cool at room temperature.
  • For salted ganache add a little salt to taste

STEP 3 - Preparing the Frosting

  • Place the egg whites and sugar together in a large heatproof bowl.
  • Place over a bain marie and whisk until the temperature reaches 60C (if you don't have a thermometer it should feel warm to the touch). Be careful, don't let it get too hot, or you will end up with scrambled eggs.
  • Transfer the mixture to a mixer with a whisk attachment and whisk on a high speed until it looks shiny.
  • Add the butter in stages, then the flavouring and mix on a high speed until smooth and shiny. Don't worry if it splits when you start to add the butter, if you continue to mix it will smooth out.

STEP 4 - Layering the Cake

  • Place the cake board onto a turntable if using. If not, place it on a square of parchment paper, as this will make it easier to turn. Place a little of the frosting onto the centre of the board and directly place your first layer of sponge on top.
  • Using your palette knife, spread a layer of ganache over the surface of the cake, you want to make this at least 5 mm thick.
  • Place the next layer of sponge on top and spread the surface with the Caramel butter frosting. Repeat until all 4 layers of sponge have been used, finishing with a layer of ganache to fill.
  • Thinly spread the caramel frosting over the outside of the cake, sides and top. Neatening with a Wilton Icing Smoother.
  • Refrigerate to firm up.

STEP 5 - Decorate the cake.

  • Heat the ganache slightly so that it is pouring consistency, be careful not to make it too hot and too runny!
  • Place into a piping bag and pipe 'drips' around the top edge of your cake. Finish by filling in the surface of the cake. Refrigerate for a few minutes to help set.
  • Melt the candy melts as per packet instructions and pour onto a prepared baking tray lined with parchment paper - decorate with chocolates and refrigerate to set.
  • Break the candy melts sheets into shards and dust as desired with golden shimmer. Insert carefully into the top of the cake to decorate and attach to the sides.


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