Creamy Caramel Cake Recipe My Familys Southern Secret

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour cake pans, then line the bottoms with parchment paper rounds.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. In a heavy-bottomed saucepan, melt butter over medium heat. Add sugar and cook, stirring constantly, until sugar is melted and a deep amber color. Watch closely to prevent burning!
9. Slowly pour in heavy cream, stirring constantly. The mixture will bubble vigorously. Continue to cook, stirring, until the caramel is smooth and thickened, about 2-3 minutes.
10. Remove from heat and stir in vanilla and salt. Let cool slightly until spreadable.
11. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of caramel frosting. Repeat with remaining cake layers and frosting.
12. Frost the top and sides of the cake with the remaining frosting. Swirl attractively.