Name: Chocolate Layer Cake With Caramel Frosting
Yield: Makes one 8-inch (20 cm), 3-layer cake | Serves 12 to 14
Ingredients: 1 recipe Caramel Frosting; 1½ tsp (7.5 mL) baking powder; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt; 1½ cups (375 mL) buttermilk, at room temperature; 2 tsp (10 mL) vanilla extract; 2 ⅓ cups (580 mL) all-purpose flour; 1 cup (250 mL) regular cocoa powder (not Dutch process); 4 eggs, at room temperature; ¾ cup (185 mL) unsalted butter, at room temperature; 2 cups (500 mL) packed light brown sugar

Preparation info

Makes one 8 inch 20 cm ), 3-layer cake | Serves
12 to 14

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

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Chocolate Layer Cake With Caramel Frosting

Ingredients

Method

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