Caramel Cake

Caramel Cake

Ingredients:

• 2 cups white sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
•  teaspoon vanilla extract

For the caramel frosting:

• 2 cups brown sugar
• 1 cup unsalted butter
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar

Instructions:

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
2 In a large bowl, cream together the white sugar and butter until light and fluffy.
3 Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4 In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5 Gradually mix the flour mixture into the butter mixture, alternating with the milk, and beating until just combined.
6 Stir in the vanilla extract.
7 Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 🕒👀
8 Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

To make the caramel frosting:

1 In a medium saucepan, combine the brown sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2 Remove from heat and stir in the vanilla extract.
3 Gradually beat in the confectioners' sugar until the frosting is smooth and spreadable.
4 Place one cake layer on a serving plate and spread with frosting. Repeat with the remaining layers, spreading frosting between each layer and on top and sides of cake.