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🧁 Ingredients
For the Cake
- 3 cups (375 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1½ cups (360 ml) buttermilk
For the Caramel Filling & Frosting
- 2 cups (400 g) granulated sugar
- ½ cup (115 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- ½ tsp salt
👩🍳 Instructions
1. Prepare the Cake
- Preheat oven to 175°C (350°F).
- Grease and line three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients and buttermilk alternately, starting and ending with dry ingredients.
- Mix until just combined—do not overmix.
- Divide batter evenly into pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel
- In a heavy saucepan, melt sugar over medium heat until it turns golden amber.
- Carefully add butter and stir until melted.
- Slowly pour in cream while whisking (mixture will bubble).
- Remove from heat, then stir in vanilla and salt.
- Let cool until thick and spreadable.
🎂 Assembling the Cake
- Place one cake layer on a serving plate.
- Spread a layer of caramel filling.
- Add the second layer and repeat.
- Top with the third layer.
- Frost the entire cake with caramel.
✨ Finishing Touches
- Drizzle extra caramel over the top
- Decorate with swirls or caramel shards for an elegant look
💡 Tips
- Don’t overcook the caramel—burnt sugar turns bitter
- Let caramel cool slightly before spreading for the best texture
- Use room-temperature ingredients for a smoother batter
