Caramel Layered Pound Cake

 

Ingredients

For the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 ½ cups granulated sugar

• 6 large eggs

• 1 cup whole milk

• 1 tablespoon vanilla extract

For the Thick Caramel Filling & Frosting:

• 1 cup unsalted butter

• 2 cups packed light brown sugar

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

1. Prep the Oven and Pans: Preheat your oven to 325°F. Grease and lightly flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until pale, light, and fluffy (about 4 to 5 minutes).

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until the batter is smooth and combined. Do not overmix.

6. Bake the Layers: Divide the batter evenly between the two prepared round pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

7. Prepare the Caramel: While the cakes cool, melt 1 cup of butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly, and let it cook for 2 to 3 minutes.

8. Thicken the Frosting: Remove the saucepan from the heat. Stir in the vanilla extract and salt. Allow the caramel to cool down completely at room temperature or in the refrigerator until it thickens into a rich, spreadable frosting consistency.

9. Assemble and Frost: Place the first cooled cake layer on a serving plate. Spread a generous, even layer of the thickened caramel across the top. Carefully place the second cake layer over the filling. Use the remaining caramel to frost the top and sides of the cake, using a spatula or piping bag to create thick swirls on top.