Homemade Caramel Cake

Instructions

Step 1: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition. Add vanilla extract.
5. Gradually add the flour mixture to the butter mixture in three additions, alternating with milk. Start and end with flour, mixing just until combined.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Caramel Icing

1. In a saucepan over medium heat, melt the butter. Add brown sugar and cook, stirring, for 2 minutes.
2. Stir in the heavy cream and salt, then bring the mixture to a boil. Lower heat and simmer for 3 minutes.
3. Remove from heat, add vanilla, and let it cool for about 5-10 minutes.
4. Gradually add powdered sugar, beating until smooth and spreadable.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate and spread with about 1/3 of the icing.
2. Add the second layer and spread the remaining icing over the top and sides.
3. Let the cake sit for a few minutes to allow the icing to set.

Enjoy this indulgent caramel cake with its buttery, rich flavors!