Caramel Cake
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@homemade_addict2
Ingredients

For the Cake:
• 2½ cups (315g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 1½ cups (300g) sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) milk
• ½ cup (100g) brown sugar (for caramel flavor)

For the Caramel Frosting:
• 1 cup (200g) brown sugar
• ½ cup (120ml) heavy cream or evaporated milk
• ½ cup (115g) butter
• 1 tsp vanilla extract
• 1½ cups (180g) powdered sugar (sifted)

Instructions

For the Cake:
• Preheat oven to 170°C (340°F). Grease and line two 8-inch round pans with parchment paper.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter, white sugar, and brown sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Alternately add the flour mixture and milk to the batter, beginning and ending with flour. Mix just until smooth.
• Divide batter evenly between the two pans and smooth the tops.
• Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
• Let cakes cool completely on a rack.

For the Caramel Frosting:
• In a saucepan, combine brown sugar, butter, and cream.
• Cook over medium heat until sugar dissolves and mixture begins to bubble.
• Remove from heat, add vanilla extract, and let cool slightly.
• Gradually whisk in powdered sugar until smooth and spreadable.
• Frost the first cake layer, place the second on top, and cover the top and sides with caramel frosting.
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