Ingredients

2 cups All-Purpose Flour

1 tbsp Baking Powder

1 tsp Baking Soda

0.5 tsp Salt

0.75 cups Unsalted Butter (softened)

1 cup Brown Sugar

3 large Eggs (room temperature)

2 tsp Vanilla Extract

1 cup Buttermilk

8 oz Cream Cheese

1 cup Powdered Sugar

0.5 cups Heavy Cream

0.5 cups Flour (for streusel)

0.5 cups Brown Sugar (for streusel)

1 tsp Cinnamon (optional)

0.5 cups Chopped Pecans or Walnuts

1 cup Granulated Sugar (for caramel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease three round cake pans. Line with parchment paper for easy release.

Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3: In a separate bowl, cream the softened unsalted butter and 1 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.

Step 4: Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir gently until just combined.

Step 5: Divide the batter evenly among the prepared pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 6: To make the streusel, combine 0.5 cups flour, 0.5 cups brown sugar, cinnamon (if using), chopped nuts, and 0.75 cups cold butter cut into small pieces. Mix until crumbly. Spread on a baking sheet and bake for 12-15 minutes until golden. Let cool.

Step 7: Beat cream cheese and 0.75 cups butter until smooth and creamy. Gradually add powdered sugar and continue beating. Adjust the consistency by adding heavy cream until desired spreadable texture is reached.

Step 8: For the caramel sauce, in a saucepan over medium heat, melt granulated sugar without stirring until it becomes amber-colored. Remove from heat and carefully stir in butter and the remaining heavy cream until smooth. Let cool slightly.

Step 9: Assemble the cake by layering one cake layer, spreading cream cheese filling over it, sprinkling with streusel, and drizzling caramel sauce. Repeat the layers, finishing with streusel and a generous caramel drizzle on top.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

Substitute buttermilk with 1 cup milk plus 1 tbsp vinegar or lemon juice if unavailable.

For a nut-free version, simply omit the nuts from the streusel and replace with extra flour and sugar.

Fresh vanilla bean can enhance the vanilla flavor if you want to elevate the taste.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. Bring to room temperature before assembling the cake for the best texture.

How can I prevent the caramel from burning?

Keep a close eye on the sugar when melting. Use medium heat and avoid stirring until the sugar is mostly melted, then swirl the pan gently. Remove from heat as soon as the sugar turns a rich amber color to prevent burning.