Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter (for caramel)
  • ½ cup (120ml) heavy cream (for caramel)
  • ½ teaspoon sea salt (or to taste)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla. Gradually add the flour mixture, alternating with buttermilk, mixing until smooth.
  3. Pour the batter into the prepared cake pan. Bake for 45-55 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack.
  4. In a saucepan, heat granulated sugar over medium heat, stirring until melted and golden brown. Carefully add butter and stir until melted; then slowly pour in heavy cream, stirring until smooth. Remove from heat and stir in sea salt. Allow to cool slightly.
  5. Once the cake is cool, drizzle the salted caramel sauce over the top and let it soak in before serving.