Caramel Cake
60 g butter
100 g sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 egg
150 ml buttermilk or yogurt
150 g flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Caramel Sauce:
50 g butter
100 g brown sugar
2 tbsp milk
Frosting:
Just over half of the caramel sauce
1/2 tsp vanilla extract
150-200 g powdered sugar
Milk as needed (1 tsp at a time)
Start by creaming together the softened butter, sugar, and brown sugar. Add the egg and beat well before adding the buttermilk, vanilla, and dry ingredients. Gently fold in the dry ingredients with a spatula.
Grease a baking pan or line it with parchment paper and pour the batter into the pan. Spread the batter evenly and bake for 25 minutes at 175°C or until a toothpick inserted into the cake comes out clean.
While the cake is baking, you can prepare the caramel sauce. Heat the butter and sugar in a saucepan, and once the brown sugar has dissolved, add the milk. Let it simmer for 1-2 minutes before removing from heat. Allow the caramel to cool before using it in the frosting.
Once the caramel sauce has cooled, use half of it along with the powdered sugar and vanilla extract to make the frosting. Add a little milk if needed to thin out the frosting or more powdered sugar to thicken it.
When the cake has completely cooled, decorate it with the frosting, and drizzle the remaining caramel sauce over the top.
