Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
For a twist, you can substitute the whole milk with buttermilk for a slight tang, or add a pinch of cinnamon to the batter for a warm spice note.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step always reminds me of my abuela’s kitchen, where patience was key to perfect texture.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the caramel sauce. In a saucepan over medium heat, combine brown sugar, heavy cream, and sea salt. Stir continuously until the mixture comes to a gentle boil. Continue to cook for 4-5 minutes, then remove from heat and let it cool slightly.
- Once the cakes are done, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top. Place the second layer on top and pour the remaining caramel over the entire cake, allowing it to drip down the sides.
- Let the cake set for at least 15 minutes before serving, allowing the caramel to soak into the cake layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International