2 hours ago
Looks so #DELISH...YUM 😋😋😋!
Reposted from @thebestcakerecipes - Deep, buttery-flavored brown sugar cake is the base of this from-scratch salted caramel cake. Top with homemade salted caramel frosting.
1/2 cup butter softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 1/3 cups cake flour (plus 1 tablespoon) 290 grams
1 cup buttermilk
1 recipe caramel buttercream frosting
5 ounces Kraft caramel bits
3 tablespoons evaporated milk
1/2 teaspoon coarse sea salt
Preheat the oven to 350 degrees.
In a mixing bowl using a hand mixer (or a stand mixer), cream together the butter and sugars until fluffy.
Add eggs and vanilla and beat thoroughly.
In another bowl, whisk together the baking soda, salt, baking powder and cake flour.
Add dry ingredients alternately with the buttermilk, beating thoroughly after each addition.
Pour into two greased and floured 9" round cake pans.
Bake at 350 degrees for 25 minutes.
Allow the cakes to cool for 10 minutes, then loosen the edges and turn out on a wire rack to cool completely.
Once the cakes are cooled, frost with homemade caramel buttercream.
To decorate the top with caramel drizzle: Place 5 ounces of caramel bits in a microwave safe bowl and add the evaporated milk. Microwave in 20-30 second intervals, stirring between, until caramels are smooth and completely melted. This will take 2-3 minutes.
Allow the caramel to cool completely to room temperature, then drizzle the caramel over the cake.
Sprinkle with 1/2 teaspoon coarse sea salt.
Refrigerate until serving.
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