Meet your new favorite dessert: the Golden Caramel Delight Cake. It's a perfect blend of soft, moist cake layers and a rich caramel glaze that will leave your taste buds dancing. Whether it's a special occasion or just a treat-yourself kind of day, this cake will hit the spot.
The foundation of this cake starts with all-purpose flour, providing structure and stability. The leavening agents, baking powder and baking soda, work together to give the cake its rise and airy texture. A pinch of salt balances the sweetness and enhances all the flavors.
Butter is the heart of this recipe, delivering richness and flavor. You'll need it both for the cake and the caramel glaze. Granulated sugar sweetens and adds moisture, while eggs bind everything together and contribute to the cake's fluffy texture. Vanilla extract adds a warm, aromatic sweetness that complements the caramel perfectly.
Buttermilk brings moisture and a subtle tanginess, enhancing the cake's flavor and texture. For the glaze, a combination of more sugar, butter, and heavy cream creates that luscious caramel layer that tops it all off.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a seasonal twist, try serving it with a side of fresh berries or a warm apple compote.
First things first, preheat your oven to 350°F. Grab those two 9-inch round cake pans, give them a good grease, and set them aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry mix.
In a larger bowl, beat the softened butter and sugar together until they're light and fluffy. This might take about 3-5 minutes with an electric mixer. Add your eggs one at a time, mixing well with each addition, and then stir in the vanilla extract.
Now, it's time to bring it all together. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients — this helps everything mix evenly. Divide the batter between your prepared pans and smooth out the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool in the pans for about 10 minutes, then gently turn them out onto a wire rack to cool completely.
While the cakes are cooling, you can make the caramel glaze. In a saucepan over medium heat, melt the sugar and butter together, stirring until the sugar is fully dissolved. Stir in the heavy cream, vanilla extract, and salt, then let the mixture boil for a quick 2 minutes. Take it off the heat and let it cool slightly.
To assemble your masterpiece, place one cake layer on a serving plate and pour some of the caramel glaze over the top. Place the second layer on top and cover it with the remaining glaze, letting it drizzle over the edges.
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