1
Preheat the oven to 350°F (180°C).
2
Prepare the cake pans and grease them.
3
Make the chocolate cake: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large mixing bowl, whisk together butter, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined. Add the milk and mix until smooth. Divide the batter evenly among the prepared pans.
4
Make the vanilla cake: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large mixing bowl, whisk together butter, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined. Add the milk and mix until smooth. Divide the batter evenly among the prepared pans.
5
Make the carrot cake: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large mixing bowl, whisk together butter, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined. Add the milk, grated carrots, chopped walnuts, cinnamon, nutmeg, and ginger. Mix until smooth. Divide the batter evenly among the prepared pans.
6
Bake the cakes: Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7
Make the caramel buttercream: In a medium bowl, whisk together caramel sauce and butter until smooth.
8
Make the espresso buttercream: In a medium bowl, whisk together instant espresso powder and butter until smooth.
9
Make the white chocolate buttercream: In a medium bowl, whisk together white chocolate chips and butter until smooth.
10
Make the brown buttercream: In a medium bowl, whisk together browned butter and powdered sugar until smooth.
11
Assemble the cake: Place the chocolate cake on the serving plate. Spread the caramel buttercream on top of the chocolate cake. Place the vanilla cake on top of the caramel buttercream. Spread the raspberry filling on top of the vanilla cake. Place the carrot cake on top of the raspberry filling. Spread the brown buttercream on top of the carrot cake. Place the top tier on top of the brown buttercream.
12
Decorate the cake: Keep the decoration minimal.