Cake:
- Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry Ingredients with Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Caramel Icing:
- Melt Sugar: In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring constantly to prevent burning. Once the sugar has melted completely and turned a deep amber color, reduce the heat.
- Add Evaporated Milk: Carefully add the evaporated milk to the melted sugar. The mixture will bubble vigorously. Continue to stir until all the milk is incorporated and the mixture is smooth.
- Add Butter: Add the butter, vanilla extract, and a pinch of salt to the saucepan. Stir until the butter has melted and the icing is smooth and thickened. Remove from heat and let cool slightly until it reaches a spreadable consistency.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of caramel icing over the top. Add the second cake layer and cover the top and sides of the cake with the remaining icing. If the icing becomes too hard to spread, gently reheat it, adding a tablespoon of milk if necessary to thin it slightly.
- Serve: Allow the icing to set before slicing. Serve your Caramel Cake at room temperature for the best flavor and texture.
Tips for Success:
- Caramel Icing: The key to perfect caramel icing is to watch the sugar carefully as it melts to prevent it from burning. A smooth, golden caramel is what you’re aiming for.
- Cake Texture: Ensure all your ingredients are at room temperature to achieve a light and fluffy cake.
- Icing Consistency: If the icing is too runny, let it cool and thicken a bit more before spreading. If it’s too thick, gently warm it up and add a little more milk.
Enjoy the process of making this delicious Caramel Cake, and savor each bite of this sweet, buttery treat. It’s sure to be a hit with everyone who tries it!