Cream Caramel Cake You choose how to flavor the frosting for this rich three-layer dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 2 hrs Bake Time: 25 mins Stand Time: 30 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup butter 5 eggs, separated 1 cup buttermilk 3 cup sifted cake flour 1 teaspoon baking powder 1 teaspoon baking soda ⅛ teaspoon salt 2 ½ cup sugar 5 tablespoon total mocha syrup, coffee liqueur, and Irish cream liqueur* 2 teaspoon vanilla extract 1 recipe Irish Cream Frosting Irish Cream Frosting 1 cup butter 8 cup powdered sugar 6 tablespoon total: mocha syrup, coffee liqueur, and Irish cream liqueur* 2 tablespoon vanilla Directions Allow butter, egg yolks, egg whites, and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside. In a bowl stir together flour, baking powder, baking soda, and salt. Set aside. Preheat oven to 350 degrees F. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until well combined. Beat in egg yolks one at a time. Beat on high speed for 5 minutes. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. In a bowl combine mocha syrup, coffee liqueur, Irish cream liqueur, and vanilla. Gently stir into cake batter. Thoroughly wash beaters. In a mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold remaining egg whites into egg yolk mixture. Divide batter among prepared pans. Bake for 20 to 25 minutes or until tops spring back when touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool thoroughly on racks. To assemble cake, place one cake layer on a serving plate. Spread top of cake with 3/4 cup of the Irish Cream frosting. Top with a second cake layer. Spread top of cake with 3/4 cup frosting. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Makes 12 to 16 servings. Irish Cream Frosting In a mixing bowl beat butter with an electric mixer on medium to high speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in mocha syrup, coffee liqueur, and Irish cream liqueur.* Beat in vanilla. Gradually add remaining powdered sugar, beating until smooth and of spreading consistency. Strong brewed coffee may be substituted for the liqueurs. Rate it Print Nutrition Facts (per serving) 455 Calories 19g Fat 65g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 455 % Daily Value * Total Fat 19g 24% Cholesterol 132mg 44% Sodium 318mg 14% Total Carbohydrate 65g 24% Protein 5g Vitamin C 3mg 15% Calcium 50.5mg 4% Iron 2.3mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.