When talking about the most decadent cakes, caramel cake is definitely a part of the list. In fact, it’s right there on top! Just imagine a buttery, tender, dense, and sweet cake with fudgy frosting.
It will surely satisfy your sweet tooth and then some. It’s a crowd-pleaser. So if you are throwing a party soon, or perhaps hosting a small family gathering this coming weekend, a caramel cake would be an excellent choice for dessert.
But instead of making a regular-sized caramel cake, opt for the mini versions. This will allow each of your guests to have their own cake. These Mini Caramel Layer Cakes won’t let you down. I promise you that. They are so decadent, luscious, delicious, and gorgeous! They are easier to make than you think.Print
Gorgeous and delicious. The truth is, that is an understatement when talking about these Mini Caramel Layer Cakes. They are made with dense cake layers, plus sweet and fudgy frosting. Yes, they are miniatures, but they are as good as the full-size ones. They can certainly please even a huge crowd.
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. fine salt
4 large eggs (at room temperature)
1 large egg yolk (at room temperature)
1 1/4 c. packed dark brown sugar
1 1/3 c. heavy cream
1 1/2 tsp. vanilla extract
12 tbsp. unsalted butter
1 1/2 c. packed dark brown sugar
1/3 c. + 2 tbsp. heavy cream (add more if needed)
1/2 tsp. fine sea salt
1 1/2 tsp. vanilla extract
4 1/2 c. powdered sugar
- Preheat the oven to 350 degrees Fahrenheit and then grease a 13 X 18-inch baking sheet with nonstick spray. Line the baking sheet with parchment paper and grease the parchment paper as well.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Using the bowl of a stand mixer (fitted with the whip attachment), whip the brown sugar and eggs on low speed. Increase the speed to high and whip the mixture until it gets slightly more pale and thick, about 5 minutes. Reduce the speed and whip for 1 more minute.
- Sprinkle about 1/4 of the flour mixture over the egg mixture. Mix on low speed until just incorporated and then add the remaining flour but in 3 additions.
- Slowly drizzle the cream into the batter. Mix until just incorporated and then add the vanilla and mix to combine.
- Pour the batter into the prepared pan, spreading it in an even layer. Bake the cake for about 17 to 20 minutes. Cool completely.
- Using a 2-inch round cutter, cut about 27 rounds from the cake. Set aside.
- Melt the butter in a medium pot over medium heat. Add the brown sugar, cream, and salt. Stir well.
- Bring the mixture to a boil and cook for about 3 to 4 minutes or until it has thickened.
- Transfer the mixture to the bowl of an electric mixer fitted with the whip attachment. At low speed, mix for about 30 seconds. Add the powdered sugar and mix.
Assembling the cake:
- Place about 1 tbsp. of frosting on each layer. Stack the cakes three layers tall.
- Frost the outside of the cakes using the remaining frosting.
- Your frosting should be smooth, creamy, and thick. But see to it that it can set up quickly.
To make your mini caramel cakes prettier, garnish them with crushed pistachios and then top them with sliced or whole strawberries.