Salted Caramel Cake

Preheat oven to 325 degrees F. Prepare two 6" pans with my non-stick pan spread and line the bottom with a piece of parchment paper.

In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.

In a separate medium sized bowl, whisk together your eggs, milk, and Amoretti Salted Caramel Artisan Flavor . Set aside.

Place your unsalted butter and golden brown sugar into the bowl of your stand mixer with your paddle attachment.

Cream your butter and brown sugar together on medium speed until light and fluffy (2-3 minutes). Scrape down the bottom and sides of your bowl.

Add half of your wet and half of your dry ingredients to your butter and brown sugar mixture.

Turn your mixer to low just until the mixture is starting to incorporate.

Add the remaining wet and dry ingredients into your mixing bowl and mix on low.

Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.

Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.

Divide the batter between your two 6" prepared pans .

Bake for 36-42 minutes until a toothpick inserted in the middle comes out clean.

Remove from the oven and let cool in the pans for 5 minutes.

Remove from the pans and let completely cool on a cooling rack . I cooled my upside down so that the slight dome that was there would be slightly compressed and I wouldn't need to trim it off.

When completely cool, assemble with buttercream and enjoy!