Indulge in the rich and buttery flavors of this deliciously moist caramel cake, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk at room temperature
- 1 cup caramel sauce for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until creamy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture to the batter, alternating with buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven 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 turn them out onto a wire rack to cool completely.
- Once the cakes are cooled, spread the caramel sauce evenly over the top of both cakes. Stack them if desired.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 85mgSodium: 200mgPotassium: 95mgFiber: 1gSugar: 26gVitamin A: 8IUCalcium: 8mgIron: 10mg