Name: Caramel Cake
Cook time: 45 min
Total time: 3 hr
Yield: Makes 9 servings
Ingredients: 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; 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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Caramel CakeRomulo Yanes

While this little square cake may appear modest, its caramel flavor drew everyone in our test kitchens back for seconds and even thirds. Buttermilk lends a subtle tang and tenderizes the yellow cake, but it's the sweet glaze that really makes this dessert special.

Cooks' note:

Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

Recipe notes

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