Spanish Cake with Caramel Frosting

Ingredients

• 0.5 cup Unsalted butter, softened (113g or 1 stick)
• 1 cup Granulated sugar (200g)
• 2 units Large egg yolks (Separated from whites)
• 0.5 cup Whole milk (120ml)
• 1.75 cups All-purpose flour (210g)
• 3 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt (For the cake batter)
• 2 units Large egg whites (Separated from yolks)
• 0.5 cup Unsalted butter (113g or 1 stick, for frosting)
• 1 cup Packed light brown sugar (200g)
• 0.25 cup Whole milk or heavy cream (60ml, for frosting)
• 1 teaspoon Vanilla extract
• 2.5 cups Powdered sugar (confectioners' sugar) (Sifted, approximately 300g)
• 0.125 teaspoon Salt (For the frosting)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles.
2. 2In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and 1/4 teaspoon of salt. Set aside.
3. 3In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. 4Beat in the 2 egg yolks, one at a time, mixing well after each addition until fully incorporated.
5. 5Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
6. 6In a separate clean bowl, using clean beaters, whip the 2 egg whites on high speed until stiff peaks form, about 2-3 minutes.
7. 7Gently fold the whipped egg whites into the cake batter until just combined, being careful not to deflate the batter.
8. 8Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are fully cooled before frosting, about 30-40 minutes.
10. 10While the cakes are cooling, prepare the caramel frosting. In a medium saucepan over medium heat, melt 1/2 cup of unsalted butter. Add the packed light brown sugar and 1/8 teaspoon of salt, stirring until combined.
11. 11Stir in 1/4 cup of milk or heavy cream. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 2 minutes, stirring occasionally.
12. 12Remove the saucepan from heat and let the mixture cool for about 10 minutes. Stir in the vanilla extract.
13. 13Gradually add the sifted powdered sugar to the caramel mixture, beating with an electric mixer on low speed, then increasing to medium, until smooth and of a spreadable consistency. If too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
14. 14Once the cakes are completely cool, place one cake layer on a serving plate. Spread about one-third of the caramel frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.