Chocolate Caramel Cream Raspberry Layer Cake

Instructions

1. Preheat the oven and prepare the pans

Preheat the oven to 175°C (350°F). Ensuring your oven is fully heated helps the batter rise evenly from the moment it goes in. Prepare three 8-inch (approx. 20 cm) round cake pans by greasing and flouring them thoroughly, or lining the bottoms with parchment paper to prevent sticking. A light, even coating will help the layers release cleanly after baking.

2. Prepare the cake

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Breaking up any clumps helps create a smoother batter and ensures even distribution of leaveners.
2. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This can take several minutes and is important for incorporating air, which contributes to a tender crumb.
3. Add the eggs one at a time, mixing well after each addition. Each egg should be fully blended before adding the next to prevent the batter from curdling.
4. Add the vanilla extract and mix just until incorporated, enhancing the aroma of the cake without overmixing.
5. Alternate adding the dry mixture with the coffee and milk, beginning and ending with the dry ingredients. Mix on low speed or fold gently to avoid overworking the batter, which could make the cake dense. The coffee should be cooled so it doesn’t melt the butter in the batter.
6. Gently fold in the caramel sauce. Folding rather than beating keeps the batter smooth and evenly flavored without deflating it.
7. Divide the batter evenly among the three prepared pans, smoothing the tops lightly to help them bake level.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back lightly when tapped.
9. Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. This brief rest helps them release more easily. Then transfer the layers to a wire rack to cool completely so the frosting won’t melt when assembling.
   

   3. Prepare the Caramel Buttercream