This fluffy caramel layer cake features a silky vanilla cheesecake center, salted caramel folded into the cake and frosting, and a finished caramel drip. It’s rich, balanced, and sure to impress.
About this Caramel Cheesecake Layer Cake
This cake combines a light, airy caramel-flavored cake with a creamy vanilla cheesecake layer in the center and a salted caramel buttercream. It takes a bit of time because of the multiple components, but the steps are straightforward. I prefer to make the cheesecake first and chill it overnight so it’s firm and easy to handle when assembling the cake the next day. If you’d rather do everything in one day, bake the cheesecake early so it has time to cool and set.
The recipe uses homemade caramel in both the cake batter and the frosting, so prepare the caramel ahead of time and bring it to room temperature before using. The salted notes in the caramel cut through the sweetness and elevate the overall flavor.
Use identical-sized pans for the cake and cheesecake layers—9-inch pans work perfectly. For the cheesecake pan, line the bottom and sides with nonstick aluminum foil and leave some overhang; once chilled, use the foil to lift the cheesecake from the pan so it matches the cake layers easily.
For frosting, a salted caramel buttercream complements the cake and cheesecake. Make the buttercream fresh or give it a quick whip in the mixer just before frosting to ensure a smooth spreading consistency.
The combination of a tender caramel cake, the creamy vanilla cheesecake center, and the rich salted caramel frosting is a crowd-pleaser—the subtle saltiness from the caramel makes this cake stand out.
How To Make the Homemade Caramel Sauce
My favorite method yields a deep, buttery caramel flavor and is surprisingly simple. Gather everything before you begin, and use room-temperature cream and butter so the caramel combines smoothly.
You will need:
- large pot
- whisk
- granulated sugar
- water
- heavy cream (room temperature)
- butter (room temperature)
- salt (for salted caramel)
Combine sugar and water in the pot and stir only until combined—do not stir after the sugar begins heating to avoid crystallization. Bring the mixture to a boil over medium-high heat and watch carefully. The sugar will slowly caramelize over 5–10 minutes; once it reaches a rich amber color, remove it from the heat immediately.
Carefully and slowly pour in the room-temperature heavy cream while whisking; the mixture will bubble vigorously. Once the cream is incorporated, add the butter and whisk until smooth. Return briefly to the heat and simmer for about two minutes while whisking. If making salted caramel, stir in salt to taste at this stage.
Transfer the caramel to a heatproof container and let it cool to room temperature; it will thicken as it cools. You can store it at room temperature for a day or refrigerate it for longer storage—if chilled, gently warm to room temperature before using in the cake or frosting.
Important Tips for Making the Caramel Cake
Prep your pans. Grease pans and place a parchment circle in each bottom to guarantee clean removal.
Cream butter and sugar thoroughly. Beat softened butter and sugar for 3–5 minutes until light and fluffy to ensure an airy cake texture.
Measure precisely. Baking is a science—sift flour and measure carefully for best results.
Scrape the bowl. Use a rubber spatula between mixing steps so ingredients are evenly incorporated.
Don’t open the oven while baking. Keep the oven closed so the cake bakes evenly and rises properly.
Cool completely before frosting. Allow cakes to cool thoroughly to prevent the frosting from sliding off or melting.
Important Tips for Making the Vanilla Cheesecake
Use the same pan as the cake layers. That ensures the cheesecake layer matches the cake rounds in size.
Avoid overmixing. Mix just until smooth for a creamy texture; overbeating adds air and can cause cracking.
Use a water bath. A water bath adds moisture and encourages even baking and a melt-in-your-mouth texture. You can place the cheesecake pan inside a larger pan filled halfway with warm water.
Cool slowly in the oven. After baking, turn the oven off and let the cheesecake rest with the door closed for 30 minutes, then crack the door and cool another 30 minutes before chilling to help prevent cracks.
Important Tips for the Caramel Drip
Chill the frosted cake for at least an hour before dripping. Use caramel that is room temperature and slightly thick—warm caramel will melt the buttercream. Test a drip on the back of the cake to find the right consistency. A teaspoon gives excellent control for drip placement; a squeeze bottle or snipped plastic bag also works.
Recipe
Caramel Cheesecake Layer Cake
Ingredients
Caramel (make in advance)
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 225 mL heavy cream (room temperature)
- 3/4 cup unsalted butter (room temperature)
- 1/2 tsp sea salt (optional, to taste)
Cheesecake Layer
- 24 oz (3 blocks) cream cheese (room temperature)
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs (room temperature)
Caramel Cake Layers
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 1/2 tsp vanilla
- 1/2 cup prepared homemade caramel
- 1 cup buttermilk (room temperature)
Frosting (makes two batches)
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1/2 cup prepared homemade caramel (room temperature)
- 1/4 tsp salt
Instructions
Caramel (make in advance)
- Combine sugar and water in a medium pot and stir to combine; do not stir after heating begins. Cook over medium-high heat until the mixture turns a deep amber color, watching carefully to avoid burning.
- Remove from heat and very slowly whisk in room-temperature heavy cream; expect vigorous bubbling. Add room-temperature butter and whisk until smooth. Return to heat briefly and simmer 2 minutes, whisking constantly. Add salt to taste if making salted caramel.
- Cool to room temperature (about 2 hours) before using. Store at room temperature for short-term use or refrigerate for longer storage, warming gently before using if chilled.
Cheesecake
- Preheat oven to 300°F. Line a 9-inch cake pan completely with aluminum foil, pressing it flat against the pan so you can lift the cheesecake out after chilling.
- In a large mixing bowl, combine cream cheese, sugar, and flour on low speed until combined. Scrape the bowl.
- Add sour cream and vanilla and mix on low until combined. Add eggs one at a time, mixing slowly and scraping down the bowl after each addition.
- Pour batter into the lined pan and place the pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the door and cool another 30 minutes. Remove and chill until firm, 5–6 hours or overnight.
Caramel Cake
- Preheat oven to 350°F. Grease two 9-inch round pans and line bottoms with parchment circles.
- Whisk together flour, baking powder, and salt and set aside.
- Cream butter and sugar in a stand mixer on high for 3–5 minutes until light and fluffy. Scrape the bowl, then add eggs one at a time on low speed.
- Add vanilla and 1/2 cup prepared caramel and mix until combined. Alternate adding the flour mixture and buttermilk on low until incorporated. Scrape the bowl and stop the mixer.
- Divide batter between the prepared pans and bake on the middle rack for about 30 minutes, or until a toothpick comes out clean. Cool 10 minutes in the pans, then invert onto racks, remove parchment, and cool completely.
Frosting
- In a stand mixer fitted with the paddle attachment, whip the butter on high until fluffy and much lighter in color, about 5–6 minutes, scraping down as needed.
- Reduce to low and add powdered sugar one cup at a time, scraping between additions. Add vanilla.
- On low speed add room-temperature caramel and a pinch of salt, then increase to medium and beat 2 minutes until smooth and spreadable.
Assembling the Cake
- Place one cake layer on a stand or platter and spread about 1 cup frosting evenly across the top.
- Use the foil overhang to lift the chilled cheesecake from its pan, remove the foil, and place the cheesecake on top of the frosted cake layer.
- Spread another cup of frosting over the cheesecake, then place the second cake layer on top and press gently to level.
- Frost the top and sides with the remaining frosting. Smooth or create textured swirls with an offset spatula—imperfections add charm.
- Chill the frosted cake for at least an hour. Drizzle room-temperature, slightly thick caramel around the edges to create a drip. Pipe frosting dollops around the top edge if desired.
Nutrition
Serving: 1 slice | Calories: 670 kcal