Description
A delightful dessert that combines rich caramel flavors with a light cake, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup homemade salted caramel
- 1 cup caramel buttercream
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Instructions
- 1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- 2. In a large bowl, cream together the butter and sugar until light and fluffy.
- 3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- 4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with buttermilk, starting and ending with the flour mixture.
- 5. Divide batter evenly between the prepared pans and smooth the tops.
- 6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- 8. Once cooled, layer the cakes with caramel buttercream in between and spread salted caramel on the top.
- 9. Decorate as desired and slice to serve.