Caramel Cake

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk

For the caramel sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 teaspoon salt

For the caramel frosting:

• 1 cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar (powdered sugar)
• 1/2 cup caramel sauce (from the above recipe)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Instructions:

For the Caramel Sauce:

1. In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to combine.
2. Place the saucepan over medium heat and let it cook, without stirring, until it turns a deep amber color. This will take about 10-12 minutes.
3. Once it reaches the desired color, remove it from heat and immediately add the heavy cream, unsalted butter, and salt. Be careful as it will bubble up.
4. Stir the mixture until everything is well combined. Set aside to cool.

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Divide the batter equally between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.

For the Caramel Frosting:

1. In a large mixing bowl, beat the room-temperature butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, and mix until well combined.
3. Add 1/2 cup of the caramel sauce (from the above recipe), vanilla extract, and salt. Beat until the frosting is smooth and creamy.

Assembly:

1. Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top.
2. Place the second cake layer on top of the first and frost the top and sides of the cake with the remaining caramel frosting.
3. Drizzle additional caramel sauce over the top for extra caramel flavor.
4. Slice and enjoy your homemade caramel cake!

This caramel cake is a delightful treat for any occasion. Enjoy!