Ingredients:

  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs
  • 2 cups (240 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • 1 tsp (5 g) baking soda
  • ½ tsp (2.5 g) salt
  • 1 cup (240 ml) buttermilk
  • 1 tbsp (15 ml) vanilla extract
  • 1 cup (200 g) granulated sugar (for caramel sauce)
  • 6 tbsp (85 g) unsalted butter (for caramel sauce)
  • ½ cup (120 ml) heavy cream (for caramel sauce)
  • 1 tsp (5 g) sea salt (to taste for caramel sauce)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, mix flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with buttermilk and vanilla. Mix until just combined.
  4. Pour the batter into a greased 9x13 inch baking pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  5. In a saucepan, melt granulated sugar over medium heat, stirring constantly until it melts and turns amber. Carefully add butter and heavy cream, whisking until smooth. Stir in sea salt to taste.
  6. As soon as the cake is baked, poke holes all over the top with a skewer. Pour the warm salted caramel sauce over the cake, ensuring it seeps into the holes.
  7. Allow the cake to cool completely in the pan. Serve slices drizzled with remaining salted caramel sauce, if desired.