Caramel Topped Cake

Ingredients

For the Cake:

• 2 1/2 cups (310g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) whole milk

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 2: Make the Caramel Sauce

1. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
2. Increase the heat to medium-high and let the mixture boil without stirring until it turns a deep amber color.
3. Remove from heat and carefully whisk in the heavy cream (it will bubble up). Stir in the butter, vanilla extract, and salt until smooth.
4. Let the caramel cool slightly before using.

Step 3: Assemble

1. Once the cake is completely cooled, pour the caramel sauce evenly over the top.
2. Let the caramel set for about 30 minutes before slicing.