Caramel Drip Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.

   Tip: To prevent the cake from sticking to the pan.

2. 2

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

   Tip: Make sure to sift the flour before measuring.

3. 3

   In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

   Tip: Use a stand mixer or a hand mixer for this step.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

   Tip: Be careful not to overmix the batter.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as the cake will continue to cook a bit after it's removed from the oven.

8. 8

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Don't skip this step, as the cake will be too fragile to handle after.

9. 9

   Transfer the cake to a wire rack to cool completely.

   Tip: This will help the cake set and make it easier to slice.

10. 10

    Once the cake is completely cool, drizzle with caramel sauce and top with chopped nuts if desired.

    Tip: You can also serve the cake with whipped cream or ice cream if you prefer.