Recipe Details

• Prep Time: 30 minutes
• Bake Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 slices

Ingredients

For the Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt

For the Caramel Frosting

• 1 cup light brown sugar
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In another bowl, whisk flour, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, alternating with milk, until smooth.
6. Divide batter evenly between prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cakes completely before frosting.
8. For the caramel frosting, combine brown sugar, granulated sugar, butter, heavy cream, and salt in a saucepan over medium heat.
9. Cook while stirring until smooth and thickened, about 8–10 minutes. Remove from heat and stir in vanilla extract.
10. Allow frosting to cool slightly until spreadable, then frost cake layers generously.

Tips

• Let the caramel frosting cool slightly before spreading so it thickens properly.
• Use room-temperature ingredients for a smoother cake batter.
• Top with flaky sea salt for a sweet-and-salty finish.