Ingredients
The following ingredients have 2 Servings
- 2 cups white sugar
- 1 cup butter (room temperature)
- 4 eggs
- 1 tablespoon vanilla extract
- 3 cups 12 3/4 oz. all purpose flour
- 1 tablespoon and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk (I used 2%, use whatever you have)
- 3 sticks + 2 tablespoons unsalted butter (room temperature)
- 3 cups confectioners’ sugar (sifted)
- 3 tablespoons milk or cream
- 1 tablespoon pure vanilla extract
- 1/2 cup caramel sauce + 1/4 cup for assembly (homemade or store bought is fine)
Instruction
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8″ or 9″ inch round cake pans.
- In a medium bowl or stand mixer, cream together the sugar and butter until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, making sure each is completely incorporated before adding the next, then stir in the vanilla. Combine flour, salt and baking powder in a separate bowl. Fold into the batter until completely combined. Stir in the milk until batter is smooth. Pour batter equally into the prepared pans.
- Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.
