Salted Caramel Drip Cake

Instructions

1. 1

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

   Tip: Use parchment paper to prevent the cakes from sticking.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Whisk the dry ingredients until well combined.

3. 3

   In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.

   Tip: Whisk the wet ingredients until well combined.

4. 4

   Add the wet ingredients to the dry ingredients and mix until just combined.

   Tip: Be careful not to overmix.

5. 5

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

   Tip: Make sure the batter is evenly distributed.

6. 6

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

   Tip: Check the cakes frequently to avoid overcooking.

7. 7

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

   Tip: Let the cakes cool slightly before transferring them to a wire rack.

8. 8

   Once the cakes are completely cool, place one of them on a serving plate and drizzle with salted caramel sauce.

   Tip: Drizzle the caramel sauce in a zig-zag pattern.

9. 9

   Top with the second cake and drizzle with more salted caramel sauce.

   Tip: Drizzle the caramel sauce in a zig-zag pattern.

10. 10

    Sprinkle with sea salt and serve.

    Tip: Sprinkle the sea salt just before serving for the best flavor.