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Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 30 minutes.

While the cakes cool, prepare the caramel sauce. In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.

Once the sugar is dissolved, stop stirring and continue to cook until the syrup turns a deep amber color. This can take 8-12 minutes. Watch carefully to prevent burning.

Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Stir until smooth. Remove from heat.

Stir in the 4 tablespoons unsalted butter pieces, 1/2 teaspoon salt, and 1 teaspoon vanilla extract until the butter is melted and incorporated. Let the caramel sauce cool completely, about 30 minutes. It will thicken as it cools.

To make the caramel buttercream, in a large bowl, beat the 1 cup softened unsalted butter with an electric mixer until creamy.

Gradually add the 3 cups sifted powdered sugar, beating until well combined. Add 1/2 cup cooled caramel sauce, 2 tablespoons heavy cream, and 1/4 teaspoon salt. Beat until light and fluffy. Add more heavy cream, 1 teaspoon at a time, if needed to reach desired consistency.

Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate. Spread a generous layer of caramel buttercream over the top.

Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining caramel buttercream.

Drizzle any remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Serve immediately or refrigerate until ready to serve.


Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 30 minutes.

While the cakes cool, prepare the caramel sauce. In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.

Once the sugar is dissolved, stop stirring and continue to cook until the syrup turns a deep amber color. This can take 8-12 minutes. Watch carefully to prevent burning.

Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Stir until smooth. Remove from heat.

Stir in the 4 tablespoons unsalted butter pieces, 1/2 teaspoon salt, and 1 teaspoon vanilla extract until the butter is melted and incorporated. Let the caramel sauce cool completely, about 30 minutes. It will thicken as it cools.

To make the caramel buttercream, in a large bowl, beat the 1 cup softened unsalted butter with an electric mixer until creamy.

Gradually add the 3 cups sifted powdered sugar, beating until well combined. Add 1/2 cup cooled caramel sauce, 2 tablespoons heavy cream, and 1/4 teaspoon salt. Beat until light and fluffy. Add more heavy cream, 1 teaspoon at a time, if needed to reach desired consistency.

Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate. Spread a generous layer of caramel buttercream over the top.

Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining caramel buttercream.

Drizzle any remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Serve immediately or refrigerate until ready to serve.
