Ingredients:

  • 2 1/4 cups (281 g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder (10 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs (about 150g), at room temperature
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup (240 ml) whole milk, at room temperature
  • 2 cups (400g) granulated sugar
  • 1 cup (240 ml) heavy cream
  • 1 cup (2 sticks/227g) unsalted butter, cut into cubes
  • 1/2 teaspoon salt (2.5 ml)
  • 1 teaspoon vanilla extract (5 ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, lining the bottoms with parchment paper rounds.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy using a mixer.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre 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 the sugar over medium heat, stirring constantly until it is golden brown and forms a caramel.
  9. Carefully pour in the heavy cream and whisk until smooth. Add the butter and salt, and continue to cook, stirring constantly, until the butter is melted and the frosting is smooth and thickened. It is also helpful to use a candy thermometer to look for a temp around 230 degrees fahrenheit for doneness.
  10. Remove from heat and stir in the vanilla extract.
  11. Let the caramel frosting cool slightly until it thickens to a spreadable consistency.
  12. Place one cake layer on a serving plate. Spread with a generous amount of caramel frosting. Repeat with the remaining cake layers and frosting.
  13. Frost the top and sides of the cake with the remaining caramel frosting.
  14. Allow the frosting to set slightly before serving.