Caramel Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: To ensure easy cake removal, grease the pans well.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, and a pinch of salt.

   Tip: Use a wire whisk for the best results.

3. 3

   In a large mixing bowl, combine the butter and eggs. Beat until light and fluffy, then add the vanilla extract (if using).

   Tip: Use an electric mixer to save time and effort.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Beat until smooth and free of lumps.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Make sure the batter is level and even for even baking.

6. 6

   Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.

   Tip: Check the cakes frequently to avoid overcooking.

7. 7

   Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: This is an important step to prevent the cakes from breaking.