★Ingredients
For the Cake:
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (115g) unsalted butter, at room temperature
1 tsp vanilla extract
1/2 cup (120ml) whole milk
For the Caramel Sauce:
1 cup (200g) granulated sugar
1/2 cup (120ml) heavy cream
1/4 cup (60ml) water
2 tbsp unsalted butter
1/2 tsp salt
★Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Caramel Sauce:
- In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
- Increase the heat to high and bring the mixture to a boil without stirring. Cook until the mixture turns a deep amber color.
- Remove from heat and carefully add the heavy cream (the mixture will bubble up). Stir until smooth.
- Add the butter and salt, stirring until fully incorporated.
- Let the caramel sauce cool slightly.
Assemble the Cake:
- Once the cake has cooled, transfer it to a serving plate.
- Pour the caramel sauce over the top of the cake, allowing it to drip down the sides.
- Let the caramel set for a few minutes before serving.
Enjoy!