Melt the butter: In a large saucepan, gently heat the butter until it becomes liquid.
Add the following ingredients: whisk together the evaporated milk, sugar and salt. Cook the mixture over low to medium heat, stirring continuously so it does not stick or burn.
To make the caramel: Continue heating the caramel for about 1 to 1 1/2 hours, until it reaches a temperature of 235 to 240 degrees Fahrenheit (113 to 116 degrees Celsius) on a special candy thermometer. The caramel should be thick enough to coat the back of a spoon and have an intense golden brown color.
Add the vanilla: remove the saucepan from the heat and stir in the vanilla extract. Let the caramel cool for about 15 to 20 minutes before using it to top the cake.
Prepare the cake:
Prepare the cakes: once they have cooled, use a serrated knife to cut the top and flatten.
Decorate the cake: put a cake layer on a plate and pour a lot of caramel sauce on top. Place the second cake layer on top and pour the rest of the caramel sauce over it, letting it run down the sides. Use a spatula to spread the caramel evenly over the entire cake.
Chill: Chill the cake in the refrigerator for 30 minutes to 1 hour to allow the caramel to harden.
Final thought:
This caramel cake with caramel sauce is an amazing dessert that will surely surprise you.
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