Here’s a close match recipe you can make at home—soft sponge layers, creamy caramel filling, nutty sides, and that glossy caramel top.
🍰 Caramel Nut Cake (Bakery-style)
Ingredients
Cake layers
-
2 cups all-purpose flour
-
2 tsp baking powder
-
½ tsp salt
-
¾ cup unsalted butter, softened
-
1 cup sugar
-
3 eggs
-
1 tsp vanilla extract
-
¾ cup milk
Caramel cream filling
-
¾ cup dulce de leche or thick caramel sauce
-
1 cup heavy cream (cold)
-
2 tbsp powdered sugar (optional)
Topping & sides
-
1 cup caramel sauce (thick but pourable)
-
½ cup chopped nuts (peanuts or hazelnuts work great)
-
¼ cup dark chocolate, melted (for drizzle)
🧁 Instructions
1. Bake the cake
-
Preheat oven to 175°C / 350°F. Line or grease a square pan (or round if you prefer).
-
Whisk flour, baking powder, and salt.
-
Cream butter and sugar until fluffy.
-
Beat in eggs one at a time, then vanilla.
-
Add dry ingredients alternately with milk.
-
Bake 30–35 minutes, until a toothpick comes out clean.
-
Cool completely, then slice horizontally into 2 layers.
2. Make the caramel cream
-
Whip cold cream until soft peaks form.
-
Gently fold in dulce de leche/caramel (and powdered sugar if needed).
-
Chill for 15 minutes for easier spreading.
3. Assemble
-
Spread caramel cream evenly over the bottom layer.
-
Place second layer on top and lightly press.
-
Frost sides thinly with leftover cream or caramel.
-
Press chopped nuts onto the sides.
4. Finish the top
-
Warm caramel sauce slightly and pour over the top.
-
Let it settle smoothly.
-
Drizzle melted chocolate in zigzags (use a spoon or piping bag).
5. Chill & serve
-
Refrigerate 1–2 hours before slicing for clean layers.
✨ Tips
-
For extra richness, brush cake layers with warm milk + caramel before filling.
-
Want it less sweet? Use salted caramel.
-
This cake tastes even better the next day.
If you want, I can also:
-
Make it eggless
-
Turn it into a no-bake version
-
Adjust it for round / heart-shaped pans
Just say the word 🍰