Calling all caramel lovers, this simplified Southern Caramel Cake features layer after layer of rich vanilla cake smothered in a heavenly caramel buttercream frosting. It's perfect to bring to a potluck, make birthdays throughout the year, or alongside a cup of coffee on any afternoon.
Preheat the oven to 350F and spray 3, 6” or 3, 8” baking pans with baking spray.
In a medium size bowl combine the 3 1/2 cup flour, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp kosher salt. Whisk until combined.
In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter with the 1 cup granulated sugar and the 1 cup brown sugar until creamy, about 2 minutes.
Scrape down the bowl and add the 2 eggs, 3 egg whites and 1 tbsp vanilla extract. Mix for 1 minute on medium speed.
Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
Pour the batter evenly into the baking pans and bake for 30-35 minutes. If you are using 6 inch cake pans the cakes will take longer around 45 minutes.
Make the caramel drizzle by microwaving 6 oz caramel bits with 1 tbsp water or cream for two minutes. Drizzle over the cake. Or make your own easy caramel glaze.