Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Caramel Sauce: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Remove from heat and carefully add the butter. Stir until melted, then gradually add the heavy cream, stirring until smooth. Add the vanilla extract and a pinch of salt. Allow to cool slightly.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Drizzle some caramel sauce over the top. Place the second layer on top and drizzle with more caramel sauce.
- Serve: Slice the cake and enjoy! You can drizzle additional caramel sauce over individual slices if desired.
This rich and moist caramel cake is perfect for any occasion and will surely impress your guests! Enjoy!