Ingredients (Yields 14 Servings):

For the Cake:

• 2 cups (250g) flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup (200g) sugar
• 10 oz (280g) dulce de leche or caramel sauce
• 4 large eggs
• 1/2 teaspoon salt
• 1¼ cups (285g) sour cream

For the Syrup:

• 1/4 cup (60ml) water
• 1/4 cup (60ml) milk
• 1 teaspoon instant coffee
• 1/4 cup (50g) sugar
• 1 tablespoon liquor or rum (optional)

For the Cream:

• 12 oz (340g) dulce de leche or caramel sauce
• 1 cup (230g) butter, softened
• 1 cup (240ml) heavy cream, cold
• 1 cup (225g) cream cheese
• 40g hazelnuts, crushed

Directions:

1. Prepare the Cake:
   • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
   • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • Cream Sugar and Caramel: In a large bowl, beat together the sugar and 10 oz of dulce de leche until well combined.
   • Add Eggs and Sour Cream: Beat in the eggs one at a time. Mix in the sour cream until smooth.
   • Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare the Syrup:
   • Combine Ingredients: In a small saucepan, combine the water, milk, instant coffee, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is hot but not boiling.
   • Add Liquor (Optional): Remove from heat and stir in the liquor or rum, if using. Let the syrup cool slightly.
3. Prepare the Cream:
   • Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
   • Add Caramel: Mix in the 12 oz of dulce de leche until well combined.
   • Whip Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the caramel mixture until fully combined.
   • Crush Hazelnuts: Fold in the crushed hazelnuts.
4. Assemble the Cake:
   • Soak Cake Layers: Place one cake layer on a serving plate. Brush generously with the caramel syrup. Spread a layer of caramel cream over the cake. Top with the second cake layer and repeat the process.
   • Frost the Cake: Frost the top and sides of the cake with the remaining caramel cream. Decorate with additional crushed hazelnuts if desired.
5. Serve:
   • Chill and Enjoy: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cream to set. Serve chilled and enjoy the rich, creamy goodness of this caramel masterpiece.

Tips for Making:

• Room Temperature Ingredients: Ensure that the butter, eggs, and cream cheese are at room temperature for easier mixing and a smoother texture.
• Sifting Dry Ingredients: Sift the flour, baking powder, and baking soda together to avoid lumps and ensure even distribution.
• Avoid Overmixing: Mix the batter until just combined to avoid a dense cake texture.
• Chill the Cake: For best results, allow the cake to chill in the refrigerator before serving to let the flavors develop and the cream set.

Variations:

• Nutty Crunch: Add additional nuts such as walnuts or pecans to the cream or as a topping for extra crunch.
• Fruit Addition: Incorporate fresh fruit such as sliced apples or pears between the cake layers for added flavor and texture.
• Different Flavors: Substitute the caramel sauce with chocolate ganache or fruit preserves for a different flavor profile.

Serving Suggestions:

• Garnish: Decorate with caramel drizzle and extra crushed hazelnuts for an elegant presentation.
• Pairing: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Storage Tips:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap the cake tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Nutritional Information (approximate per serving, based on 14 servings):

• Calories: 430 kcal
• Protein: 4 g
• Fat: 24 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Sugar: 39 g
• Sodium: 250 mg

Possible Questions About This Recipe:

• Can I use store-bought caramel sauce? Yes, store-bought caramel sauce works well and saves time.
• Can I substitute the sour cream? Greek yogurt or buttermilk can be used as a substitute for sour cream.
• What if I don’t have hazelnuts? You can use any type of nut or omit them entirely if preferred.

Conclusion:

This Caramel Cake is a show-stopping dessert that combines the rich flavors of caramel with a soft, moist cake and a creamy, indulgent frosting. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to delight with its luxurious texture and sweet, buttery taste. Easy to make and perfect for any celebration, this caramel cake is a must-try for dessert lovers. Enjoy every delicious bite of this mouth-watering treat!