Caramel Cake Recipe

Caramel Cake Recipe

Ingredients:

• For the Cake:

• 2 ½ cups (315g) cake flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk

• For the Caramel Frosting:

• 1 cup (200g) brown sugar
• ½ cup (113g) unsalted butter
• ¼ cup (60ml) heavy cream
• 2 cups (240g) powdered sugar, sifted
• 1 tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Alternate adding the flour mixture and milk to the batter, starting and ending with the flour. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

To make the caramel frosting, melt brown sugar and butter in a saucepan over medium heat. Stir constantly until the sugar dissolves. Add heavy cream and bring to a simmer for 2 minutes. Remove from heat and let cool slightly.

Gradually beat in sifted powdered sugar and vanilla extract until smooth and creamy. If the frosting thickens too much, add a little more heavy cream to reach a spreadable consistency.

Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top. Place the second layer on top and frost the entire cake.

For an extra touch, drizzle with caramel sauce or sprinkle with a pinch of sea salt.