Name: Little Layer Caramel Cake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 5 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 2 cups granulated sugar (for caramel); 1 cup brown sugar, packed; 1 cup heavy cream; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 teaspoon vanilla extract (for caramel)

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Table of Contents: Little Layer Caramel Cake

Little Layer Caramel Cake

If you’ve ever craved a decadent dessert that tastes like a warm memory, look no further than this Little Layer Caramel Cake. With its soft, buttery crumb and rich, sticky caramel frosting, this cake is more than just a treat—it’s a family tradition in a pan. Perfect for birthdays, Sunday suppers, or cozy weeknight celebrations, this stacked caramel cake delivers all the comfort of a Southern classic without needing massive height. Whether you’re baking for four or impressing a crowd, this little beauty packs a full-sized flavor punch.

Introduction: Little Layer Caramel Cake

There’s something undeniably magical about a Little Layer Caramel Cake. It’s not just the deep caramel notes or the tender crumb—it’s the way this dessert feels like a hug from Grandma. Originating in the heart of the Southern caramel cake tradition, this version is designed for modern bakers who want a showstopper that doesn’t require towering construction or endless decorating. With only three layers (ideal for smaller gatherings), it’s perfectly portioned, yet still feels luxurious.

What sets this recipe apart? The buttermilk-infused batter, which gives the cake a subtle tang and incredible moisture, paired with a slow-cooked caramel icing that transforms your kitchen into a sweet, buttery haven. This decadent dessert is ideal for Thanksgiving tables, Christmas brunches, or even a surprise weeknight treat when the kids deserve a little extra love. It’s easy comfort food for family dinners—simple enough for beginners, rich enough for seasoned bakers.

Alternate Names & Variations

This Little Layer Caramel Cake also goes by several beloved names, including:

– Three-Layer Southern Caramel Cake
– Stacked Caramel Cake (mini version)
– Small-Batch Caramel Dream Cake
– Golden Buttermilk Layer Cake with Caramel Icing

Some variations incorporate pecans in the batter or a dollop of meringue for a lighter texture, but this classic recipe stays true to its Southern caramel cake roots. For those searching for “easy caramel frosting recipe” or “layered caramel cake small size,” this stacked caramel cake delivers on all counts—without sacrificing richness or tradition.

Ingredients: Little Layer Caramel Cake

Before you begin, gather high-quality, fresh ingredients for the best results. Here’s everything you need:

For the Cake:

– 1 cup (2 sticks) unsalted butter, softened to room temperature

– 2 1/2 cups granulated sugar
– 1/4 cup butter-flavored shortening (adds richness and structure)
– 1/4 cup vegetable oil (keeps the cake moist for days)
– 6 large eggs, room temperature (for even mixing and lift)

– 4 1/2 cups fresh all-purpose flour (sifted)
– 1 1/2 teaspoons baking powder
– 1/8 teaspoon sea salt
– 1 cup full-fat buttermilk, well-shaken
– 1 cup whole milk, room temperature
– 2 teaspoons pure vanilla extract

For the Caramel Icing:

– 1 cup (2 sticks) unsalted butter
– 2 cups packed light brown sugar (creamy, molasses flavor)
– 10 oz. can Carnation evaporated milk (for smooth texture and sweetness)
– 2 1/2 cups powdered sugar, sifted
– 2 teaspoons pure vanilla extract
– Pinch of salt (balances sweetness)

Step-by-Step Instructions

Follow these simple steps for a flawless Little Layer Caramel Cake.

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures clean layers.

2. Make the Batter: In a large bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla and oil.

3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

4. Alternate Liquids: Begin and end with the dry ingredients, alternating with buttermilk and milk: add 1/3 dry, then 1/2 buttermilk, 1/3 dry, remaining milk, and final dry. Mix just until combined. Overmixing = dense cake.

5. Fill & Bake: Evenly divide batter into pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn onto wire racks. Let cool completely.

6. Make Caramel Icing: In a heavy saucepan, melt the butter over medium heat. Stir in brown sugar and evaporated milk. Bring to a rolling boil (but not too high), stirring constantly for 3–4 minutes until slightly thickened. Remove from heat.

7. Add Sugar & Flavor: Whisk in powdered sugar, vanilla, and pinch of salt until smooth. The icing should coat the back of a spoon. Let cool 10–15 minutes so it thickens slightly but remains spreadable.

8. Stack & Frost: Place one cake layer on a stand. Frost with 3/4 cup caramel. Repeat with second and third layers. Use the rest to cover the top and sides. Let sit 30 minutes to set slightly—this helps prevent drips.

Chef Tip: Add a pinch of espresso powder to the icing for deeper caramel notes (optional). Use a cake turntable for even spreading.

Shortcut: Make the icing ahead (store in fridge) and reheat gently before frosting.

Recipe Card Block (Quick Reference)

Prepare for success with this essential info: This Little Layer Caramel Cake takes approximately 25 minutes to prep, 30 minutes to bake, and about 45 minutes to cool and frost—bringing the total time to 2 hours. It serves 4 generously, though true Southern style may have you sneaking seconds (we don’t judge). Each slice contains roughly 780 calories, a justified indulgence for such a decadent dessert. Perfect for sharing—or not.

Why This Recipe Works & Expert Tips

This recipe works because it balances tradition with practicality. The buttermilk and butter create a tender, rich crumb that holds up to thick frosting. Meanwhile, the slow-cooked caramel icing (not a powdered sugar shortcut) develops complex flavor and a velvety texture that’s essential to a true Southern caramel cake.

The “little” in Little Layer Caramel Cake refers to the modest three layers—ideal for smaller ovens, reduced guilt, or intimate gatherings. Yet, the stacked caramel cake still feels grand, thanks to its golden hue and glossy drip effect. This is easy comfort food for family dinners that looks like you spent all day baking—when really, it’s streamlined for success.

Expert tip: Always use room-temperature eggs and milk. They incorporate better, preventing a grainy texture. And never stir the icing with a spatula into the cake—use a small offset spatula for clean, even layers.

Storage, Freezing, and Reheating Tips

Store your Little Layer Caramel Cake covered at room temperature for up to 3 days. The caramel icing is stable and doesn’t need refrigeration, but for longer freshness, place it in the fridge for up to 5 days. Bring to room temperature 1 hour before serving for the best texture.

To freeze: Wrap unfrosted cake layers in plastic, then foil, and freeze for up to 3 months. Thaw in the fridge overnight. Caramel icing freezes well too—store in an airtight container for up to 2 months. Reheat gently on the stovetop or in a double boiler before using.

For a decadent dessert with leftovers, serve slightly warmed with ice cream or a drizzle of extra caramel. This stacked caramel cake tastes even better the next day as flavors meld.

People Also Ask: Little Layer Caramel Cake

How do you make a traditional layer caramel cake?

To make a traditional layer caramel cake, start with a rich buttermilk-based batter using real butter and eggs. The frosting is cooked from scratch—butter, brown sugar, and evaporated milk boiled into a deep caramel, then mixed with powdered sugar. Unlike modern shortcuts, true caramel frosting requires slow simmering for flavor. Layer it between fluffy cakes while still warm-warm (not hot) for perfect adhesion. This Little Layer Caramel Cake keeps all the tradition with fewer layers, making it easier to assemble while preserving that signature Southern taste.

What is the secret to a good caramel frosting?

The secret to a good caramel frosting is patience and quality ingredients. Use packed light brown sugar for moisture and molasses depth, and evaporated milk for creaminess. Melt the butter first, then stir in sugar and milk, bringing to a gentle rolling boil. After adding powdered sugar, let it cool slightly to avoid running—this creates a smooth, velvety texture that holds its shape. A pinch of salt enhances the caramel flavor. This technique turns a simple icing into a decadent dessert centerpiece, perfect for a stacked caramel cake.

How many layers should a “little” layer cake have?

A “little” layer cake typically has two or three layers, as opposed to the traditional four or five. In the case of this Little Layer Caramel Cake, three layers strike the perfect balance between visual appeal and manageability. It’s tall enough to impress, short enough to frost with ease—especially important when working with warm, sticky caramel. Fewer layers also mean less wait time and fewer ingredients, making it ideal for small families or weeknight indulgences. It’s a Southern caramel cake tradition scaled down for modern lives.

Is this cake difficult to make?

No, this Little Layer Caramel Cake is not difficult—especially if you follow the steps carefully. The cake itself is a straightforward buttermilk batter, and the caramel icing is forgiving if stirred consistently. The key is temperature control: don’t overheat the icing, and ensure your cake layers are fully cooled. With basic tools (a hand mixer, one saucepan, cake pans), even beginner bakers can achieve professional results. It’s a decadent dessert that feels fancy without demanding advanced skills—perfect for confidence-building in the kitchen.

Conclusion: Little Layer Caramel Cake

There’s a reason the Little Layer Caramel Cake has been passed down through generations—it’s rich, comforting, and deeply satisfying. With its golden layers, smooth caramel icing, and that unmistakable Southern sweetness, it’s more than a cake. It’s a moment: shared with family, served with pride, and remembered long after the last bite.

We hope you’ll give this stacked caramel cake a try—whether it’s for a holiday table, a birthday surprise, or just because it feels like a caramel kind of day. Snap a photo, tag your baking crew, and let us know how it turned out. Did you add pecans? Serve it with ice cream? We’d love to hear your story. This decadent dessert is more than flour and sugar—it’s a little piece of home, baked fresh.