Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• ¾ cup (1½ sticks) unsalted butter, room temperature, cut into 1" pieces, plus more for pans
• 2 cups bleached cake flour
• 1½ cups granulated sugar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1½ tsp. baking powder
• ½ tsp. baking soda
• 1 cup buttermilk
• 1 tsp. vanilla bean paste or vanilla extract
• 3 large eggs
• 1 cup (2 sticks) unsalted butter, room temperature, divided
• 2 cups (packed; 14 oz) dark brown sugar
• ½ cup heavy cream
• 2 cups powdered sugar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 2 tsp. distilled white vinegar
• Flaky sea salt

Method

1. Heat the oven to 325° with a rack in the middle, butter two 8-inch cake pans and line their bases with parchment rounds.
2. Beat the cake flour, granulated sugar, 1 1/2 teaspoons of salt, the baking powder and baking soda on low in a stand mixer for about a minute, then add the 3/4 cup of butter pieces and beat on medium-low until the mixture looks like damp sand.
3. Pour in the buttermilk and vanilla and beat for about 2 minutes until the batter turns pale and fluffy, then add the 3 eggs one at a time, beating 30 seconds after each and scraping the bowl down as you go.
4. Divide the batter evenly between the pans, smooth the tops and bake for 30 to 35 minutes until the layers are golden, spring back under a fingertip and read 205° in the centre.
5. Rest the caramel cake layers in their pans on a rack for 10 to 15 minutes, loosen their edges, invert them onto the rack with the parchment still attached and leave them to cool completely.
6. Melt 1/2 cup of the remaining butter in a small saucepan over medium heat and keep it there, stirring, for 5 to 8 minutes until it foams and browns, then stir in the dark brown sugar and heavy cream and cook about 5 minutes until the sugar dissolves.
7. Scrape the brown butter caramel into a clean mixer bowl, add the powdered sugar and the second measure of salt and beat on medium-low for 6 to 8 minutes until the frosting is smooth and only lukewarm.
8. Beat the last 1/2 cup of butter into the caramel frosting a piece at a time, then beat in the distilled white vinegar, and use the frosting while it is still slightly warm and spreadable.
9. Peel the parchment from the cooled layers, set one layer right side up on a stand, spread about a cup of frosting across it almost to the edges and cap it with the second layer upside down.
10. Coat the top and sides of the caramel cake with the rest of the frosting, swirl it with a spoon, dust it lightly with flaky sea salt and give it at least 15 minutes at room temperature before slicing.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).