Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (227g) unsalted butter, at room temperature
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) vanilla extract
  • ½ tsp (2g) salt
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tbsp (85g) unsalted butter, cut into pieces (for caramel)
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) sea salt (more to taste)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter into the prepared pan, smoothing the top.
  7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden amber color.
  9. Carefully add the butter and stir until melted. Gradually whisk in the heavy cream, being cautious of steam.
  10. Stir in the sea salt until well incorporated. Allow to simmer for 2-3 minutes.
  11. Remove the cake from the oven and poke holes all over the top using a skewer. Pour about half of the salted caramel sauce over the cake, allowing it to soak in.
  12. Allow the cake to cool slightly before serving with the remaining caramel drizzled on top.