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Ingredients
For the cake:
– 2 1/4 cups (285g) all-purpose flour
– 1 1/2 cups (180g) granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1 cup (240ml) whole milk
– 2 large eggs
– 2 teaspoons vanilla extract
For the caramel drizzle:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) heavy cream
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
Instructions
1. Preheat oven: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Make the cake: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together butter, milk, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
3. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the caramel drizzle: In a small saucepan, combine sugar, heavy cream, and sea salt. Cook over medium heat, stirring constantly, until the sugar dissolves. Bring to a boil, then reduce heat to medium-low and simmer for 5-7 minutes, or until the caramel turns a deep amber color. Remove from heat and stir in butter and vanilla extract.
5. Assemble the cake: Place one cake layer on a serving plate. Drizzle with caramel sauce. Top with the second cake layer.
6. Drizzle with caramel: Drizzle the top of the cake with the remaining caramel sauce.
Tips and Variations
– Use high-quality ingredients, such as European-style butter and pure vanilla extract, for the best flavor.
– Add a sprinkle of sea salt or a pinch of flaky salt to the caramel drizzle for added depth of flavor.
– Experiment with different flavor combinations, such as adding a teaspoon of espresso powder or a pinch of cinnamon to the cake batter.
– Serve the cake with a scoop of vanilla ice cream or whipped cream for a decadent treat.