Ingredients

2 cups All-Purpose Flour

1 tbsp Baking Powder

1 tsp Baking Soda

0.5 tsp Salt

0.75 cups Unsalted Butter, softened

1 cup Brown Sugar

3 large Eggs, at room temperature

2 tsp Vanilla Extract

1 cup Buttermilk

8 oz Cream Cheese

1 cup Powdered Sugar

0.5 cups Heavy Cream

0.5 cups Flour (for streusel)

0.5 cups Brown Sugar (for streusel)

1 tsp Cinnamon (optional)

0.5 cups Chopped Pecans or Walnuts

1 cup Granulated Sugar (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease three round cake pans, lining the bottoms with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.

Step 3: In a separate bowl, cream the softened unsalted butter and brown sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 4: Gradually add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined without overworking the batter.

Step 5: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean and the cakes are golden brown.

Step 6: Allow the cakes to cool briefly in their pans before transferring them to a wire rack to cool completely.

Step 7: For the streusel, combine flour, brown sugar, cinnamon (if using), and softened butter. Mix until crumbly and then stir in the chopped nuts. Spread on a baking sheet and bake at 350°F (175°C) for 12–15 minutes until golden and crisp. Set aside to cool.

Step 8: In a bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy. Adjust the texture by adding heavy cream a little at a time until luscious and spreadable.

Step 9: To make the caramel sauce, heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts and turns an amber color. Remove from heat carefully, then stir in butter and heavy cream until smooth. Let cool slightly.

Step 10: Assemble the cake by layering one cake layer, spreading a portion of the cream cheese filling, sprinkling streusel, and drizzling caramel sauce. Repeat these layers until all cake layers are used. Finish with streusel on top and a generous caramel drizzle.

Tips & Variations

Use fresh vanilla bean seeds for a more intense vanilla flavor in the cake batter.

For a dairy-free option, substitute cream cheese and butter with plant-based alternatives and use coconut cream instead of heavy cream.

Swap pecans or walnuts for almonds or omit nuts altogether if you prefer a nut-free version.

To make the caramel sauce ahead, store it in the fridge and gently rewarm before assembling.

If buttermilk is unavailable, substitute with milk mixed with a tablespoon of vinegar or lemon juice, rested for 5 minutes.

FAQs

Can I bake this cake in one pan instead of three?

Yes, but you will need to increase the baking time and check for doneness carefully. The cake layers may be thicker and require longer baking, so use a toothpick test to ensure it’s fully baked.

How do I prevent the caramel from burning?

Keep the heat at medium and stir constantly while melting the sugar. Watch closely as sugar can go from amber to burnt very quickly. Remove from heat as soon as it reaches a rich amber color and then add butter and cream carefully.