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Preheat your oven to 350°F. Grease and flour an 8x8 inch baking pan.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.

Pour the cake batter into the prepared 8x8 inch baking pan and spread evenly.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the cake cools, prepare the quick caramel frosting. In a medium saucepan over medium heat, melt the softened unsalted butter and light brown sugar. Bring to a gentle boil, stirring constantly, then remove from heat.

Stir in the milk, powdered sugar, vanilla extract, and salt until smooth. If the frosting is too thick, add a tiny bit more milk (1/2 teaspoon at a time) until it reaches a spreadable consistency.

Once the cake is completely cool, spread the caramel frosting evenly over the top. Slice and serve.


Preheat your oven to 350°F. Grease and flour an 8x8 inch baking pan.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.

Pour the cake batter into the prepared 8x8 inch baking pan and spread evenly.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the cake cools, prepare the quick caramel frosting. In a medium saucepan over medium heat, melt the softened unsalted butter and light brown sugar. Bring to a gentle boil, stirring constantly, then remove from heat.

Stir in the milk, powdered sugar, vanilla extract, and salt until smooth. If the frosting is too thick, add a tiny bit more milk (1/2 teaspoon at a time) until it reaches a spreadable consistency.

Once the cake is completely cool, spread the caramel frosting evenly over the top. Slice and serve.
