- Preheat the Oven:
Preheat your oven to 350°F (177°C). Grease two 8- or 9-inch round cake pans with butter or cooking spray, then lightly dust with flour, tapping out any excess.
- Prepare the Cake Batter:
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar on high speed until light and fluffy, about 3 minutes.
Add Egg Yolks and Vanilla: Reduce the mixer speed to medium and add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Combine with Buttermilk: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Mix on low speed until just combined, being careful not to overmix.
Beat Egg Whites: In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the cake batter until fully incorporated.
- Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Make the Caramel Sauce:
Melt Butter: In a large saucepan over low heat, melt the butter.
Add Ingredients: Stir in the evaporated milk, sugar, and salt. Cook the mixture over low to medium heat, whisking frequently to prevent sticking or burning.
Cook the Caramel: Continue to cook the caramel for about 1 to 1 1/2 hours, or until it reaches the soft ball stage (235-240°F or 113-116°C on a candy thermometer). The caramel should be thick enough to coat the back of a spoon and have a rich golden-brown color.
Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Allow the caramel to cool for about 15-20 minutes before using it to ice the cake.
- Assemble the Cake:
Prepare the Layers: Once the cakes are completely cool, level the tops with a serrated knife to create a flat surface.
Ice the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top. Add the second cake layer and pour the remaining caramel sauce over the top, allowing it to drip down the sides. Use a spatula to spread the caramel evenly over the entire cake.
Chill: Refrigerate the cake for 30 minutes to 1 hour to allow the caramel to set.
Conclusion:
