Ingredients
For the cake
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the caramel topping
1 cup packed brown sugar
1/2 cup unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
For finishing
2 tablespoons granulated sugar
1 tablespoon melted butter
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9 x 13-inch baking pan generously with butter. You can also line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk. Begin and finish with the dry ingredients. Mix only until the batter is smooth and combined.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for approximately 30 to 38 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cake is baking, prepare the caramel topping.
Method
Place the butter and brown sugar in a saucepan over medium heat.
Stir continuously until the butter has melted and the brown sugar has dissolved.
Slowly add the heavy cream while stirring.
Bring the mixture to a gentle simmer and cook for about 2 to 3 minutes.
Remove from the heat and stir in the vanilla extract and salt.
When the cake comes out of the oven, let it rest for about 5 minutes.
Using a skewer or the handle of a wooden spoon, make small holes across the surface of the warm cake.
Slowly pour the warm caramel sauce over the cake, allowing it to soak into the holes and spread across the surface.
Brush the top lightly with melted butter and sprinkle with a little granulated sugar.
Allow the cake to cool for at least 20 to 30 minutes before serving.
For an even softer and richer texture, cover the cake and let it rest for several hours before serving.
Serve warm or at room temperature.
Benefits
This cake provides carbohydrates from the flour and sugar, which supply energy.
Eggs and milk products provide protein and important nutrients such as calcium and phosphorus.
Butter contributes fat-soluble vitamins and gives the cake its rich texture and flavor.
Buttermilk adds calcium and protein while helping create a tender and moist crumb.
Because this is a dessert, it is best enjoyed in moderate portions as part of a balanced diet.
Nutrition
Approximate nutrition per serving, assuming 15 servings
Calories: 350 to 390 kcal
Carbohydrates: 50 to 55 g
Protein: 4 to 5 g
Fat: 16 to 19 g
Saturated fat: 9 to 11 g
Sugar: 32 to 38 g
Sodium: 220 to 280 mg
Fiber: 1 g
The exact nutritional values will vary depending on the ingredients and serving size.
Conclusion
This caramel butter cake is soft, moist, rich, and deeply flavored, with a golden caramelized topping that soaks into the tender cake underneath. The combination of buttery cake, brown sugar, cream, and vanilla creates a delicious homemade dessert that is perfect for family gatherings, afternoon coffee, or special occasions.
For the best result, serve it slightly warm so the caramel topping remains soft and glossy.