The Most Delicious Caramel Cake

cakebycourtney.com

Mazie Smith

subheading: FOR THE CAKE:

1 cup (226 g) unsalted butter at room temperature

1 ½ cups (300 g) granulated sugar

4 large eggs at room temperature

1 tsp (4.2 g) vanilla extract

3 cups (360 g) all-purpose flour

1 tbsp (10 g) baking powder

1 tsp (5.6 g) salt

1 ¼ cups (300 g) whole milk at room temperature

13.4 can (380 g) dulce de leche THIS is the brand I use

subheading: FOR THE CARAMEL & BUTTERCREAM:

1 cup (200 g) granulated sugar

8 tbsp (113 g) water

4 tsp (28 g) light corn syrup

¾ cup (173 g) heavy whipping cream at room temperature

2 tsp (8.4 g) vanilla extract

2 tsp (11.2 g) salt

2 cups (452 g) unsalted butter slightly cold

6 cups (750 g) powdered sugar measured and then sifted

This buttercream makes enough to fill and frost the cake. If you want to add any piping to the top of your cake, I recommend making an extra ¼ to ½ batch.

note: f you don't want to make your own caramel for the buttercream, you can use dulce de leche

Directions at cakebycourtney.com

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