2 cups all-purpose flour

    2 tsp baking powder

    1/2 tsp salt

    1/2 cup unsalted butter, at room temperature

    1 cup granulated sugar

    2 large eggs, at room temperature

    1 tsp vanilla extract

    1 cup milk, at room temperature

    1 cup caramel sauce, homemade or store-bought


    Preheat your oven to 350°F (180°C). Grease and flour two 8-inch cake pans.

    In a medium bowl, whisk together the flour, baking powder, and salt.

    In a separate large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

    Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.

    Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

    Pour the batter evenly into the prepared cake pans.

    Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.

    Remove from the oven and let cool for 10 minutes before removing the cakes from the pans and allowing them to cool completely on a wire rack.

    Once the cakes have cooled completely, spread a layer of caramel sauce over the top of one of the cakes. Then place the second cake on top of the first.

    Spread another layer of caramel sauce over the top of the cake, letting it drip down the sides.

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