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Butter Caramel Cake

A deliciously moist and fluffy cake draped in rich caramel, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup butter, softened Make sure the butter is at room temperature.
  • 2 cups sugar Granulated sugar.
  • 1 cup brown sugar Packed light or dark brown sugar.
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup caramel sauce Make sure it’s halal.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Add the vanilla extract and combine.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
  7. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in their pans for about 10 minutes before transferring them onto a wire rack to cool completely.
  9. Once completely cool, drizzle the caramel sauce generously over the tops of the cakes and layer them.

Notes

Substitutions: For a lighter version, you can substitute half the butter with applesauce or Greek yogurt. Avoid overmixing the batter once you add the flour to ensure a soft cake.