Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Caramel Frosting:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the caramel frosting, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until it comes to a boil, then reduce heat and let simmer for 2-3 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract and powdered sugar until smooth.
- Once the cakes are completely cool, frost the top of each layer and the sides with the caramel frosting.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 350 kcal per slice | Servings: 12 slices
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