Caramel Cake

Prep Time:

Cook Time:

Yields:

Equipment:

Ingredients:

Instructions:

  1. Preheat your galley to 350°F (180°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
  5. Divide the batter evenly between the prepared cake pans. Bake in the preheated galley for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  7. Spread caramel sauce between the cake layers and over the top of the cake. Sprinkle with chopped pecans if desired.
  8. Arrr, enjoy ye delicious caramel cake, me hearties!