In this recipe I will be showing you how to bake this beautiful and delicious 3 layer cake which I call the Vanilla Chocolate Caramel Ombre Cake Recipe.

The dulce de leche I used in this recipe can be bought in supermarkets where I live. If you cannot find it in your shops, you can make your own and it is very simple. If you would like to know how to make it let me know and I will tell you.

Ingredients

• 300 grams self raising flour
• 2 teaspoons baking powder
• 300 grams caster sugar
• 300 grams of eggs (about 6 medium ones)
• 300 ml softened unsalted butter
• 2 teaspoons vanilla extract
• 1 tin of dulce de leche
• 2 tablespoons cocoa powder
• 2 tablespoons of milk

For the caramel butter cream icing

• 100 grams butter
• 150 grams icing sugar
• 3 tablespoons dulce de leche

For the Icing

• 2 tablespoons cocoa powder
• 50g butter
• 2 tablespoons golden syrup
• 300g icing sugar
• 1 tablespoon hot water
• pinch of salt
• 1 teaspoon vanilla extract

Method

• Preheat the oven to 180 Celsius
• Prepare 3 round, 8 inch, cake tins, by greasing the sides and bottom with butter and lining the bottom with baking paper.
• Place your butter in a large bowl and mix, then add in your sugar and mix.
• Add the eggs, one at a time and mix well between each addition.
• Finally, add in the flour and 2 teaspoons of vanilla extract and mix until nice and smooth
• Put one third of the mixture in one of the cake tins and smooth over
• Put another third in a different bowl and add 4 tablespoons of dulce de leche, mix and put in one of the cake tins.
• Add the 2 tablespoons of cocoa powder into the remaining 1/3 of cake batter and add the 2 tablespoons of milk and mix. Spoon it into the remaining cake tin.
• Bake in the oven for 25-30 minutes or until nice and springy to the touch. Test with a toothpick to test if done. If it comes out clean they are ready.
• Leave them to cool completely and then assemble them using the icings.

How to assemble
Place the chocolate cake on a serving plate and put some of the chocolate icing on it and then place the caramel cake on top. Add the caramel icing on top of the caramel cake and then place the vanilla cake on top and top with more of the chocolate icing on top and cover the sides. If you have some left over you can pipe some decorations on top and add some sprinkles if you like.

I grated some white chocolate on top

For the caramel butter cream icing

Put all your ingredients in a bowl and mix well until smooth

Chocolate Icing method

• Melt the butter and golden syrup together with 1 tbsp water and add the vanilla extract
• Sift in the cocoa powder and salt
• Beat in the icing sugar, to make a smooth icing
• Add a little extra boiling water if needed
• Spread over the cool cake