Irresistible Homemade Caramel Cake
Ingredients
- 2 1/2 cup all-purpose flour
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Unsalted Butter
- 2 cup Granulated sugar
- 4 Large Eggs
- 1 tsp Vanilla extract
- 1 1/4 cup Whole milk
For the Caramel Sauce
- 1 cup Granulated sugar
- 1/4 cup Water
- 1/2 cup Unsalted butter
- 1/2 cup Heavy cream
- 1 tsp Vanilla extract
- pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 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 ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- In a medium saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves, then let it come to a boil without stirring. Cook until the mixture turns a deep amber color. Remove the saucepan from heat and carefully whisk in the butter, heavy cream, vanilla extract, and a pinch of salt. Allow the caramel sauce to cool.
- Once the cakes have cooled, place one layer on a serving plate. Drizzle some of the caramel sauce over the top, then spread a layer of caramel frosting. Repeat with the remaining layers. Use the remaining caramel sauce to drizzle over the top of the cake.
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