Ingredients

• All-purpose flour - 2 ½ cups
• Baking powder - 2 teaspoons
• Salt - ½ teaspoon
• Unsalted butter - 1 cup (2 sticks), softened
• Granulated sugar - 1 ½ cups
• Eggs - 4 large
• Vanilla extract - 1 teaspoon
• Whole milk - 1 cup
• Brown sugar - 1 cup
• Heavy cream - ½ cup
• Powdered sugar - 2 cups

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In a separate large bowl, cream the butter and granulated sugar until light and fluffy.

4. 4.

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. 5.

   Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

6. 6.

   Divide the batter evenly between the prepared cake pans.

7. 7.

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

8. 8.

   For the caramel frosting, in a saucepan, melt the brown sugar and 1/2 cup butter over medium heat. Stir constantly until the sugar is dissolved.

9. 9.

   Add the heavy cream and bring to a boil. Remove from heat and let cool slightly.

10. 10.

    Gradually beat in the powdered sugar until smooth and spreadable.

11. 11.

    Spread the caramel frosting between the cake layers and over the top and sides of the cake.

Nutritional Facts