Ingredients
For the cake:- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
For the Cake:
- Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until combined. Beat in the vanilla extract.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
For the Caramel Frosting:
- In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Beat in the cream and vanilla extract.
- Add the caramel sauce and beat until combined. Spread the frosting over the cooled cake.