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Ingredients:
Cake:
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
Caramel Frosting:
– 1 cup unsalted butter
– 2 cups packed light brown sugar
– 1/2 cup heavy cream
– 4 cups powdered sugar, sifted
– 1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
6. For the frosting, melt butter in a medium saucepan over medium heat. Stir in brown sugar and cream, then bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat and let cool slightly.
7. Beat the caramel mixture with powdered sugar and vanilla until smooth and spreadable. Add a bit more cream if needed for consistency.
8. Frost the cake layers, then spread frosting over the top and sides. Let the cake set for 20 minutes before slicing and serving.
Prep Time: 30 minutes | Baking Time: 30 minutes | Total Time: 1 hour
Kcal: 480 kcal | Servings: 12 slices
