- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans or line them with parchment paper.
2. Make the Cake Batter
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with flour.
- Mix in vanilla extract and stir until just combined.
3. 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.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Caramel Frosting
- In a saucepan over medium heat, melt butter and add brown sugar. Stir constantly for about 2-3 minutes until the sugar dissolves.
- Add heavy cream and salt, stirring well. Bring the mixture to a gentle simmer and cook for another 2-3 minutes.
- Remove from heat and stir in vanilla extract. Let the caramel cool slightly.
- Gradually whisk in powdered sugar until smooth and creamy. If too thick, add a splash of heavy cream to reach the desired consistency.
5. Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of caramel frosting evenly on top.
- Add the second cake layer and frost the top and sides with the remaining caramel frosting.
- Let the cake sit for at least 30 minutes before slicing to allow the frosting to set.
Serving & Storage Tips
- Serving: Enjoy at room temperature with a cup of coffee or tea!
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Variations & Customizations
- Salted Caramel Cake: Add ½ teaspoon of sea salt to the frosting for a salted caramel twist.
- Nutty Caramel Cake: Sprinkle chopped pecans or walnuts on top for added crunch.
- Caramel Drizzle: Drizzle extra warm caramel over the top for extra indulgence.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.
FAQs
1. Can I use store-bought caramel for the frosting?
Yes! If you’re short on time, use premade caramel sauce and mix it with powdered sugar for a quick frosting.
2. Why is my frosting too thick?
Add a little more heavy cream and whisk until smooth. If it’s too thin, add more powdered sugar.
3. How do I prevent my caramel from burning?
Cook over medium heat and stir constantly. If the caramel starts to smell burnt, remove it from heat immediately.
4. Can I make this as a sheet cake?
Absolutely! Pour the batter into a 9×13-inch pan and bake for 35-40 minutes.
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