vanilla caramel custard layer cake

Name: Vanilla Caramel Custard Layer Cake
Prep time: 15 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 cup(s) vanilla chips, divided; 10 soft caramels, unwrapped and sliced; 1 box(es) vanilla cake mix; 1 cup(s) water; 1/3 cup(s) vegetable oil; 3 large eggs; 3/4 cup(s) vanilla caramel liquid coffee creamer; 1 cup(s) caramel ice cream topping; ## FILLING; 1 cup(s) heavy cream; 1/2 cup(s) half and half; 1/4 cup(s) margarine; 2 tablespoon(s) cane sugar; 1/2 teaspoon(s) sea salt; 3/4 cup(s) cold water; 2 tablespoon(s) corn starch; 3 egg yolks; 1 tablespoon(s) pure vanilla extract; 3 tablespoon(s) Torani caramel syrup; ## FROSTING; 1 tube(s) frozen whipped topping, thawed; 1 can(s) sweet condensed milk; 2 tablespoon(s) dark brown sugar; 8 ounce(s) cream cheese, softened; 1 tablespoon(s) pure vanilla extract; 3/4 cup(s) caramel ice cream topping

3 Pinches

raymond spencer

st bernard, LA

Updated on Jul 29, 2025

This is another custard layer cake recipe I created. It's all about vanilla caramel, filled with vanilla chips, vanilla caramel flavored liquid coffee creamer, soft caramels, and caramel syrup.

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prep time 15 Min

cook time 30 Min

method Bake

yield 10 serving(s)

Ingredients

2 cups vanilla chips, divided
10 soft caramels, unwrapped and sliced
1 box vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
3/4 cup vanilla caramel liquid coffee creamer
1 cup caramel ice cream topping
FILLING
1 cup heavy cream
1/2 cup half and half
1/4 cup margarine
2 tablespoons cane sugar
1/2 teaspoon sea salt
3/4 cup cold water
2 tablespoons corn starch
3 egg yolks
1 tablespoon pure vanilla extract
3 tablespoons Torani caramel syrup
FROSTING
1 tube frozen whipped topping, thawed
1 can sweet condensed milk
2 tablespoons dark brown sugar
8 ounces cream cheese, softened
1 tablespoon pure vanilla extract
3/4 cup caramel ice cream topping

How To Make vanilla caramel custard layer cake

Step 1

Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray and line with parchment paper.

Step 2

Add 1 cup vanilla chips and sliced caramels; mix well.
Step 3

Whisk the cake mix, water, vegetable oil, eggs, and liquid coffee creamer together in a large bowl for 3 minutes until combined.
Step 4

Pour into prepared cake pans. Add caramel ice cream topping on both and swirl it with a fork.
Step 5

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely for 15 minutes and remove the parchment paper from each cake.
Step 6

In a small saucepan, add heavy cream, half and half, margarine, cane sugar, and sea salt. Bring to a boil, stirring occasionally.
Step 7

In a small bowl, whisk water and corn starch until smooth. Then whisk in egg yolks and vanilla extract. Pour into heavy cream mixture over medium heat and whisk until thickened for 5 minutes.
Step 8

Remove from heat. Stir in caramel syrup.
Step 9

In a medium bowl, combine whipped topping, sweet condensed milk, brown sugar, cream cheese, vanilla extract, and caramel ice cream topping; mix well for 2 minutes until blended and smooth.
Step 10

Place one layer of cake on the serving plate. Spread vanilla caramel custard onto the cake.
Step 11

Place a second cake on top. Spread the frosting on the sides and top of the cake. Sprinkle with remaining vanilla chips on top.
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