Light Caramel & Buttery Vanilla Cake Recipe

Cake Preparation

1. 1

   Preheat the Oven

   Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

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

3. 3

   Cream Butter and Sugar

   In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.

4. 4

   Add Eggs and Vanilla

   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. 5

   Combine Mixtures

   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

6. 6

   Bake the Cake

   Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.

7. 7

   Cool the Cakes

   Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

8. 8

   Prepare the Caramel

   In a saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat until the sugar dissolves and turns a light amber color. Remove from heat and carefully add 1/2 cup of heavy cream and 1/2 tsp of salt.

9. 9

   Assemble the Cake

   Once the cakes are cool, place one layer on a serving plate. Spread a layer of salted caramel over the top, then place the second layer on top and drizzle with more caramel.