Caramel Swirl Birthday Cake
Ingredients
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups sugar
4 large eggs (room temp)
2 tsp vanilla extract
1 cup buttermilk (or milk + 1 tbsp lemon juice)
For the caramel swirl:
½ cup brown sugar
4 tbsp unsalted butter
¼ cup heavy cream
Pinch of salt
For the caramel buttercream frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup caramel sauce (store-bought or homemade)
1–2 tbsp heavy cream (to adjust texture)
Pinch of salt
Instructions
1. Make the caramel swirl:
In a saucepan, melt butter and brown sugar over medium heat.
Stir in cream and salt, simmer for 2–3 minutes until smooth. Let cool slightly.
2. Bake the cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Mix in flour mixture and buttermilk alternately.
Pour half the batter into pans, drizzle with caramel swirl, then top with remaining batter. Use a knife to gently swirl.
Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
3. Make the frosting:
Beat butter until creamy.
Add powdered sugar gradually, mixing well.
Mix in caramel sauce, salt, and cream until fluffy and spreadable.
4. Assemble the cake:
Spread frosting between the cake layers.
Cover top and sides with caramel buttercream.
Drizzle extra caramel sauce on top for a swirl effect.
Optional decorations: add crushed toffee, caramel drizzle, or gold sprinkles for a true birthday look.