Ingredients:
- For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) caramel sauce
- For the Caramel Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Stir in caramel sauce until evenly distributed.
- Divide batter evenly between prepared pans.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the Caramel Frosting:
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Beat in caramel sauce, vanilla extract, and salt until smooth.
- Assemble the Cake:
- Once cakes are completely cool, level tops if necessary.
- Place one cake layer on a serving plate. Spread with a layer of caramel frosting.
- Top with the second cake layer. Frost the top and sides of the cake with remaining frosting.
- Decorate with additional caramel sauce, chopped nuts, or sprinkles, if desired.
Tips:
- For a richer flavor, use homemade caramel sauce.
- To make the cake even more moist, you can soak the cake layers with a simple syrup made with water and sugar.
- For a more intense caramel flavor, add a few drops of caramel flavoring to the frosting.
Enjoy your delicious caramel cake!