After that, pour the batter equally into your prepared cake pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely. In the meantime, while the cakes are cooling, you can work on the caramel sauce if you’re making it from scratch or simply warm up the store-bought version a tad for easy drizzling.
Once the cakes are completely cooled, it’s time to assemble! Place one layer on a serving plate and spread a generous amount of caramel sauce on top. Sprinkle a layer of chopped nuts over the caramel before gently placing the second layer on top. I like to pour more caramel sauce over the top of the cake and scatter additional nuts for a beautiful presentation. Slice it up, and you’ll see how the caramel cascades down—pure bliss!
Pro Tips for Best Results
When I first started making this cake, I tested it three different ways—once with milk instead of buttermilk, once with melted butter, and once with a gluten-free flour blend. The best flavor and texture came from the buttermilk; it really provides that richness. I also found that using room-temperature eggs helped the batter incorporate better and resulted in a fluffier cake.
Make sure to line your cake pans with parchment paper for easier removal. Even with greasing, I’ve had a few close calls that ended with chunks of cake sticking to the sides, and while it’s not a total disaster, it can be a tad disheartening!
Lastly, take your time with the caramel. If you’re making it from scratch, don’t rush it—taking the time to watch it bubble and turn a lovely amber color is half the fun. Plus, the smell that wafts through my kitchen is simply incredible!
Common Mistakes to Avoid
One common mistake I’ve encountered is not accurately measuring my ingredients. Baking can be finicky, and too much or too little of certain ingredients can ruin your results. I’ve learned to always double-check my measurements, especially with flour and sugar. It’s worth it for that perfectly balanced flavor in the cake.
Another thing to avoid is opening the oven door too early. I know the temptation is real, but every time I sneak a peek before the time is up, my cakes have tended to sink in the middle. This is particularly true for moist cakes like this one. Let it bake undisturbed until the timer goes off, and you’ll be rewarded!
Lastly, don’t underestimate the cooling time. I once tried to frost a layer too soon, and let’s just say it became a melty mess! Give your cakes the time they need to cool completely before frosting, and you’ll have a much more elegant presentation. (See the next page below to continue…)