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Judy John

Caramel Cake Filling

This Caramel Cake Filling delivers rich buttery flavor, smooth texture, and excellent stability for layering cakes, cupcakes, pastries, and special desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Caramel Filling
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • 0.5 cup heavy cream warmed
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Saucepan
  • Whisk
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Storage Container
  • Heatproof Bowl
  • Oven

Method
 

  1. Heat sugar in a saucepan over medium heat until it melts and turns amber.
  2. Add butter carefully and whisk until fully incorporated.
  3. Slowly pour in warm cream while whisking continuously.
  4. Cook briefly until the mixture becomes smooth and glossy.
  5. Remove from heat and stir in salt and vanilla.
  6. Cool until thickened but still spreadable for easy assembly.
  7. Chill if a firmer filling consistency is desired.

Notes

For a softer filling, use while slightly warm. For a thicker consistency, chill longer before use. Freeze cooled filling in airtight containers for up to two months and thaw overnight in the refrigerator. Keep cake layers cool during assembly to prevent slipping. Customize flavor with sea salt, cinnamon, espresso powder, bourbon extract, or maple flavoring. Store covered in the refrigerator for up to one week.