Description
Caramel Drizzle Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
3 tbsp unsalted butter
1/2 tsp vanilla extract
A pinch of salt
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Instructions:
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then vanilla extract.
Gradually mix in dry ingredients alternately with buttermilk, starting and ending with dry ingredients.
Pour the batter into the pan and bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely.
2. Make the Caramel Sauce:
In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Stop stirring and let the mixture boil until it turns a golden amber color.
Remove from heat and carefully whisk in heavy cream (it will bubble up). Stir in butter, vanilla, and salt until smooth. Let cool slightly.
3. Assemble:
Place the cooled cake on a serving plate. Pour the caramel sauce over the top, allowing it to drip down the sides naturally.
Enjoy this elegant caramel drizzle cake
