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1.Prepare the Cake Batter:
•Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line it with parchment paper.
•In a bowl, mix flour, baking powder, baking soda, and salt.
•In a separate bowl, cream the butter and sugar until light and fluffy.
•Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
•Gradually mix in the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients.
2.Bake the Cake:
•Pour the batter into the prepared pan and smooth the top.
•Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
•Let the cake cool completely in the pan.
3.Make the Caramel Sauce:
•Heat sugar in a saucepan over medium heat, stirring constantly until it melts into a golden liquid.
•Add the butter and stir until fully incorporated.
•Slowly pour in the heavy cream while stirring (be careful of splatters). Simmer for 1–2 minutes until smooth. Stir in salt if desired.
•Let the caramel cool slightly.
4.Assemble the Cake:
•Poke small holes all over the cake with a skewer or fork (optional, for soaking caramel).
•Pour the caramel sauce over the cake, ensuring it seeps into the holes and drizzles over the edges.
5.Serve:
•Slice and serve the cake warm or at room temperature. You can add whipped cream or ice cream for an extra indulgence.
Enjoy this rich and moist caramel drizzle cake! Let me know if you’d like a variation or additional tips!
