Easy Caramel Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 cups Caramel sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Brown sugar, light
  • 1 tsp Kosher salt
  • 4 cups Powdered sugar
  • 1 1/2 tbsp Vanilla

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese
  • 3/4 cup Milk

Found on cookiesandcups.com

Ingredients

• ½ cup butter, room temperature
• 1 cup light brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups all purpose flour
• ¾ cup milk
• 2 cups caramel sauce, divided
• 8 ounces cream cheese, room temperature
• ½ cup butter, room temperature
• 1½ teaspoons vanilla
• 4 cups powdered sugar

Directions

• Preheat oven to 350°F. Spray a 9x13 baking dish with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine.
• Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl to combine evenly.
• Spread the batter into the prepared pan and bake for 25-30 minutes until the center is set or a toothpick inserted comes out clean.
• Immediately poke holes into the top of the warm cake, about 1- inch apart. Pour 1 cup of the caramel on top of the cake and allow the cake to sit until it has cooled completely.
• In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until smooth. Turn mixer to low and add in the vanilla and powdered sugar until combined.
• Turn mixer back up to medium and mix for 1-2 minutes until smooth and creamy.
• When the cake is cooled spread the cream cheese frosting on top. Swirl the remaining caramel on top of the frosting.