Ingredients
For the Cake
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup unsalted butter (softened)
– 1 1/2 cups granulated sugar
– 3 large eggs (room temperature)
– 2 tsp vanilla extract
– 1 cup buttermilk (room temperature)
For the Caramel Sauce
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream
– 3 tbsp unsalted butter (cubed)
– 1/2 tsp vanilla extract
– Pinch of salt
For the Frosting
– 1 cup unsalted butter (softened)
– 4 cups powdered sugar
– 1/4 cup caramel sauce (from above)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
Carefully add the heavy cream (it will bubble up). Stir until smooth.
Remove from heat and stir in the cubed butter, vanilla extract, and a pinch of salt. Let the caramel sauce cool.
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and 1/4 cup of the cooled caramel sauce. Beat until smooth and fluffy.
Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Drizzle additional caramel sauce over the top of the cake for extra decadence.
TRESH CAKES
