Caramel Cake

 

Ingredients:

For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup whole milk

2 tsp vanilla extract

For the Caramel Frosting:

1 cup unsalted butter

2 cups brown sugar, packed

2/3 cup evaporated milk

4 cups powdered sugar, sifted

2 tsp vanilla extract

For Topping:

Caramel or milk chocolate curls/shavings

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

3. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture alternately with milk. Stir in vanilla.

4. Divide batter between pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.

5. For frosting, melt butter in a saucepan, add brown sugar, and cook 2 minutes. Stir in evaporated milk and bring to a boil. Remove from heat, cool slightly, then gradually whisk in powdered sugar and vanilla until smooth.

6. Frost cooled cake with caramel frosting.

7. Garnish top with caramel or chocolate curls. Serve and enjoy.