Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 3 cups powdered sugar, sifted
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Frosting:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream.
- Bring the mixture to a boil, stirring constantly, and let it simmer for 2-3 minutes. Remove from heat.
- Stir in the vanilla extract and let the mixture cool slightly.
- Gradually whisk in the powdered sugar until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- For extra charm, drizzle with additional caramel sauce or decorate with caramel shards, if desired.
Would you like me to enhance the recipe with variations, tips, or serving suggestions? 😊