Caramel Cake Recipe

Preheat oven to 350°F (180°C). Grease and flour a cake pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Pour half of the batter into the prepared cake pan. Drizzle half of the caramel sauce on top. Repeat with the remaining batter and caramel sauce.

Use a toothpick or skewer to create swirls in the batter and caramel sauce.

Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Serve the caramel cake on its own or with a scoop of vanilla ice cream.