This caramel layer cake recipe gives you 3 delicious cake layers sandwiched with a creamy pudding and brown sugar frosting, topped with crunch walnuts.
Make the pudding first so it has time to chill in the refrigerator.
Over medium heat,and using a whisk, mix the sugar, cornstarch, and salt together in a saucepan.
Gradually whisk in the milk.
Bring to a boil over medium heat.
Boil 1 minute, stirring constantly.
Remove from heat. Stir in the butter and vanilla.
Divide the pudding into serving glasses and chill.
Preheat oven to 350 degrees F.
Line three 8 inch round cake pans with parchment paper and grease the parchment paper.
In a large mixing bowl beat the brown sugar and butter with an electric mixer until creamy smooth.
Beat in the eggs, one at a time until well combined.
In another bowl stir together the flour, baking powder, baking soda and salt.
Mix in the flour mixture and the milk alternately into the creamed butter mixture, start and end with the flour.
Divide the batter into the cake pans and place into the preheated oven.
Baked for 18-25 minutes or until a toothpick inserted in the middle comes out clean.
Remove the pans to cooling racks. Let sit for 5 minutes then turn the cakes onto the racks and remove the parchment paper. Let cool completely before frosting.
Stir the brown sugar, butter, vanilla salt and condensed milk together in a medium sized saucepan.
Heat over medium heat and bring to a boil. Once boiling cook for 2 or more minutes, until the mixture is thick. Shut off.
Spoon half the frosting into a bowl to use as the cake filling.
Stir the walnuts into the remaining half of frosting.
Time to make the frosting when the cake is cooled and ready to frost as this frosting will set.
Set the first layer of cake onto your cake plate.
Spread on the pudding layer.
Set the second layer of cake on top.
Spread on the frosting layer. If you have too much frosting for this layer you can use on the top and sides of the cake.
Set the final cake layer on top.
Spread with the remaining frosting with walnuts.