Caramel Cake
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup caramel sauce
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat your galley to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 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.
- 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.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Spread caramel sauce between the cake layers and over the top of the cake. Sprinkle with chopped pecans if desired.
- Arrr, enjoy ye delicious caramel cake, me hearties!