🎉 Butterscotch Caramel Cake 🎂
Ingredients:
For the Cake:
1 cup unsalted butter (melted)
2 cups packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
For the Caramel Icing:
1 cup heavy cream
1 cup granulated sugar
1/2 cup unsalted butter (cut into pieces)
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Making the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, sift together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until incorporated.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing them.
Making the Caramel Icing:
In a medium saucepan over medium heat, combine the heavy cream, sugar, butter, and salt. Stir continuously until the mixture reaches a gentle boil.
Reduce the heat to low and simmer for about 5 minutes, stirring frequently, until the icing thickens slightly.
Remove from heat and stir in the vanilla extract. Let the icing cool slightly before spreading it on the cake.
Assembling the Cake:
Place one layer of the cooled cake on a serving plate. Spread half of the caramel icing over the top.
Top with the second cake layer and spread the remaining icing over the top and sides of the cake.
Allow the icing to set slightly before slicing and serving.