Ingredients
Scale
For the Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 2 cups packed light brown sugar
- 1/2 cup unsalted butter
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 to 4 cups powdered sugar (as needed)
Instructions
- Preheat your oven to 350°F. Carefully grease and flour three 8-inch or 9-inch round cake pans, ensuring every surface is well-coated.
- In a medium bowl, whisk together cake flour, baking powder, and salt until perfectly combined.
- In a large mixing bowl, cream butter and sugar together. Beat for 3 to 4 minutes until the mixture becomes light, fluffy, and almost white in color.
- Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with milk. Begin and end with the flour mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula to ensure even baking.
- Bake for 25 to 28 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes. Then, carefully turn out onto wire racks to cool completely.
- For the frosting, combine brown sugar, butter, and evaporated milk in a saucepan. Bring to a boil over medium heat, stirring constantly.
- Boil for exactly 2 minutes, then remove from heat. Stir in vanilla extract.
- Let the mixture cool slightly, then gradually beat in powdered sugar until the frosting reaches a thick, spreadable consistency.
- Frost between layers, then cover the top and sides of the cake. Work quickly – the frosting sets fast.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes