Salted Caramel Butter Cake
Ingredients:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, brought to room temp*
- 2 tsp vanilla bean paste or vanilla extract
- 1 cup buttermilk
- 3 cups all purpose flour, scooped and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup salted caramel sauce
Butter Sauce:
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 tsp vanilla bean paste or vanilla extract
Instructions:
Preheat the oven to 325 degrees.
Spray 8 inch cake pans with non stick and set aside.
In the mixing bowl cream the butter and granulated sugar for 4-5 mins.
Add in the eggs, and vanilla and mix until incorporated.
Scrape down the bowl.
Add in the buttermilk and mix.
Next add the flour, salt, baking powder, baking soda and mix until it just comes together.
The batter will be thick.
Divide evenly between two 8 inch pans and bake 45-50 mins until a tooth pick comes out clean.
After about 45 mins of baking, begin making the butter sauce:
Add the butter, sugar and vanilla to a small saucepan.
Heat over medium heat until the sugar dissolves, stirring frequently (it will be thick).
Let rest until the cake is done.
Once the cake is done baking, remove it and let sit for 10 mins.
After 10 min poke holes with a skewer or toothpick all over the top of the cake.
Pour on the butter sauce allowing it to soak into the cake.
Let the cake completely cool (30 mins or more).
When ready to assemble, add one layer to a cake board and top with the salted caramel.
Add the second layer on top and top with more salted caramel.
Serve this dinner cake and enjoy!
