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Caramel Cake

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Ingredients: 

For the cake
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk

For caramel glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Equipment: a candy thermometer


 

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