Caramel Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2¾ cups (550 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3⅓ cups (417 grams) all-purpose flour
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • 1 cup whole buttermilk
  • Caramel Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/caramel-cake/