Carmelita cake recipe, based off gooey oatmeal carmelitas bars, has a moist oatmeal layer cake filled with dulce de leche caramel filling, and covered with whipped ganache frosting.
To make a cake based off of carmelitas bars, it has to have three essential components – chocolate, oatmeal, and caramel.
Oatmeal Layer Cake
A moist oatmeal layer cake recipe gives the rustic, whole grain texture of oatmeal, but with a sweet, light crumb. The oats are first softened in boiling water and then added to the cake batter to homogeneously blend with the other ingredients.
caramel cake filling
Making the caramel cake filling is as simple as opening a can of dulce de leche. Dulce de leche, is sweetened condensed milk that has been cooked down to the color and consistency of caramel. Since it’s popular in South America, it can typically be found in the ethnic section of your local grocery store.
Whipped Ganache Frosting
Since the layer cake and caramel give plenty of sweetness, I wanted to balance it out with a frosting that wasn’t overly sweet.
Chocolate ganache, a simple mixture of semisweet chocolate and heavy cream has a rich, dark flavor. After the ganache cools, whipping air into it lightens the consistency, giving it a fluffy chocolate buttercream texture.
How To Make Carmelita cake Recipe
- First the oats are mixed with boiling water and cooled to room temperature.
- Next, cream the butter with the brown sugar and white sugar until it’s light and fluffy. Add the eggs, vanilla and beat thoroughly.
- Now it’s time to add the flour, baking powder, baking soda, and salt. This cake may be made with regular all-purpose flour or substitute gluten free flour. My preferred gluten free flour blend is Cup 4 Cup.
- Now it’s time to beat in the cooled oatmeal until well combined.
- Stir in mini chocolate chips for an added boost of chocolate. Miniature chocolate chips evenly distribute throughout the cake layers, without sinking down during baking.
- Pour the cake batter into three 9-inch cake pans and bake for 22-25 minutes.
- While the cake is baking, begin the whipped chocolate ganache frosting by combining hot heavy cream with semisweet chocolate.
- Stir until smooth and then cool in the refrigerator for 1 hour or freeze for 30 minutes, stirring occasionally.
- Once the ganache is thickened and cooled, use a mixer to whip the frosting into a thick, spreadable consistency.
- Assemble the cake by spreading on half the caramel between the oatmeal cake layers. Cover the top and sides with whipped ganache and decorate with additional chocolate chips, if desired.
Storing / freezing
For best results, serve the cake at room temperature. The only cake component that may need to be refrigerated is the ganache, but it can be kept at room temperature up to 2 days.
The cake may be frozen up to 3 months. Wrap up leftover slices in plastic wrap and place in a gallon freezer ziploc bag.
To freeze the whole cake, place it in the freezer to harden, then wrap securely with plastic wrap. Remove the plastic wrap to thaw at room temperature.
More Layer Cake Recipes
- Banana Chocolate Chip Cake with peanut butter frosting
- Ding Dong Cake
- Lemon Coconut Cake
- Carrot Cake with Pineapple
- Almond Joy Cake
SAVE THIS CARMELITA CAKE RECIPE TO YOUR PINTEREST BOARD!
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Oatmeal Layer Cake:
- 1 ½ cups old fashioned oats
- 2 ¼ cups boiling water
- 1 cup white sugar
- 1 cup brown sugar
- ¾ cup unsalted butter, softened
- 3 eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour or gluten free all-purpose flour,
- 1 ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 13.4 ounce can dulce de leche
Whipped Ganache Frosting:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chips
- ⅛ teaspoon salt
Oatmeal Layer Cake
- Preheat the oven to 350ºF. Grease three 9" cake pans with cooking spray, line with cut-to-size wax or parchment paper on bottom, spray paper, and set aside.
- Place the oats in a small bowl and pour the boiling water over them. Stir and set aside to cool to room temperature, about 20-30 minutes.
- In a large mixing bowl cream the butter with the white and brown sugars until light and fluffy, about 3 minutes. Add the eggs, vanilla and beat thoroughly.
- Add the flour, baking powder, baking soda, and salt to the butter mixture. Mix until well combined.
- Beat in the cooled oatmeal, then stir in, or mix on low speed, the mini chocolate chips. Divide the cake batter evenly between the prepared cake pans.
- Bake for 22-25 minutes, rotating halfway, until a toothpick inserted in the middle comes out clean. Turn cakes on to wire racks to cool completely. TIP: While the cakes are baking begin the frosting so it has time to cool.
Whipped Ganache Frosting:
- Heat the heavy cream in a small saucepan or in the microwave until it just starts to simmer around the edges, but not boil.
- Place the chocolate chips and salt in a small bowl and then pour the hot cream over them. Let it sit for 5 minutes, then stir until smooth.
- Refrigerate the ganache for 45 minutes to 1 hour, stirring occasionally, until it is cool and slightly firm.
- Pour the cooled chocolate into a mixing bowl and beat on high for 2 minutes, or until spreadable frosting consistency.
- To assemble the cake, place one layer on a cake platter. Spread half the dulce de leche evenly over the top. Top with another cake layer and repeat with the remaining caramel. Place the third cake layer on top and cover top and sides with the frosting. Serve at room temperature, but refrigerate leftovers.
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Storing / freezingFor best results, serve the cake at room temperature. The only cake component that may need to be refrigerated is the ganache, but it can be kept at room temperature up to 2 days. The cake may be frozen up to 3 months. Wrap up leftover slices in plastic wrap and place in a gallon freezer ziploc bag. To freeze the whole cake, place it in the freezer to harden, then wrap securely with plastic wrap. Remove the plastic wrap to thaw at room temperature. Frosting recipe adapted from Erren's Kitchen
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