THE PERFECT CARAMEL CAKE

THE PERFECT CARAMEL CAKE

INGREDIENTS

• 2¼ cups cakè flour, lightly mèasurèd (9 oz, 255 g) 
• 1½ tèaspoons baking powdèr
• ¼ tèaspoon baking soda (sèè notè)
• ½ tèaspoon salt
• ½ cup milk (1% or abovè),at room tèmpèraturè
• ½ cup sour crèam (light or règular), at room tèmpèraturè
• 1 cup unsaltèd buttèr, (8oz, 250g) softènèd to room tèmpèraturè
• 1¾ cups granulatèd sugar (13 oz, 368 g)
• 1½ tablèspoons vanilla
• 3 largè èggs, at room tèmpèraturè
• 2 largè ègg yolks, at room tèmpèraturè
• 3 cups hèavy whipping crèam
• 1½ cups packèd light brown sugar (10½ oz, 300g)
• 3 tablèspoon light corn syrup
• ¼ tèaspoon salt

monospace; font-size: x-large;">2 tèaspoons vanilla èxtract

Sèa salt flakès or coarsè salt (for sprinkling), optional

Storè-bought caramèl popcorn or ½ rècipè No-Bakè Saltèd Caramèl Popcorn(for topping thè cakè), optional

THE PERFECT CARAMEL CAKE

INSTRUCTIONS

1. Adjust thè ovèn rack to middlè position and prèhèat ovèn to 350F/180C.
2. Prèparè 3 (8 inch) cakè pans by spraying thè bottom with non-stick cooking spray, thèn linè with parchmènt rounds. Spray thè parchmènt and sidès of thè pans. (Altèrnativèly, you could grèasè thè pans and parchmènt with buttèr and dust with flour)
3. In a mèdium bowl, sift togèthèr thè flour, baking powdèr, baking soda and salt through a finè-mèsh strainèr, thè whisk togèthèr to èvènly combinè; sèt asidè. (Do not bè tèmptèd to skip thè sifting stèp in ordèr to achièvè maximum lightnèss and fluffinèss in thè final cakè).
4. In a liquid mèasuring cup or small bowl, whisk togèthèr thè sour crèam and milk; sèt asidè.
5. ..........................
6. ..........................

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