Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Frosting
- 2 cups granulated sugar
- 1/2 cup unsalted butter, cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Swaps and Notes
- Buttermilk: Buttermilk is a must for the cake! It reacts with the baking soda to create a light, tender crumb. If you don’t have it, you can make a simple substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- Frosting: The caramel frosting is the heart of this cake. Don’t rush it! The process of cooking the sugar is key to that deep, rich flavor.
- Sugar: For the frosting, granulated sugar is the best choice for a smooth, classic caramel.
- Butter: Use unsalted butter for both the cake and the frosting.
Step-by-Step Instructions
- Prep the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. In a separate medium bowl, whisk together the softened butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Frosting: In a heavy-bottomed saucepan, melt the 2 cups of granulated sugar over medium-low heat. Stir occasionally until the sugar has completely dissolved and turned a beautiful amber color. This is caramel! Be careful not to burn it.
- Add the Butter and Cream: Remove the pan from the heat. Carefully whisk in the cubed butter until it is melted. The mixture will bubble and steam, so be careful! Gradually whisk in the heavy cream and a pinch of salt. The mixture will seize up and harden, but don’t worry.
- Melt the Caramel: Return the pan to low heat and stir constantly until the hardened caramel has melted and you have a smooth, creamy frosting. This will take about 5-7 minutes. Remove from the heat and stir in the vanilla extract. Let the frosting cool for about 20-30 minutes, or until it has thickened to a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving platter. Spread a generous amount of the cooled caramel frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
- Serve: Let the cake sit at room temperature for at least 30 minutes before slicing and serving.
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