- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 ½ cups (310g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 1 tablespoon vanilla extract
For the Caramel Frosting:
- 1 cup (200g) brown sugar (light or dark)
- ½ cup (115g) unsalted butter
- ½ cup (120ml) heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (240g) powdered sugar (sifted)
