Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, lining the bottoms with parchment paper for easy removal. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time and mix well until smooth. Whisk in the milk and vanilla extract. In a separate bowl, whisk together the dry ingredients and gradually fold them into the wet mixture until just combined.
- Evenly pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. The aroma is heavenly!
- In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color. Carefully add the cubed butter, stirring until melted, then pour in the heavy cream, stirring until smooth. Remove from heat and add sea salt to taste, letting the sauce cool slightly.
- Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and caramel sauce, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until you reach desired consistency. Finish with a pinch of sea salt to enhance the flavor.
- Place one cooled cake layer on a serving plate and drizzle caramel sauce on top, spreading it to seep into the cake. Add a layer of creamy frosting, then top with the second layer. Frost the top and sides of the entire cake, finishing with additional caramel sauce and a sprinkle of sea salt if desired.
Notes
Ensure all your ingredients are at room temperature before starting. It helps with even mixing and yields a fluffier cake.