Caramel Cloud Cake

A light, airy cake with a luscious caramel drizzle that is perfect for any occasion.

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Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together your softened butter and sugar until pale and fluffy.
Add the eggs one at a time, blending well after each addition. Mix in the milk and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into a greased 9-inch round cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Once cool enough to handle, drizzle with caramel sauce.
Slice and serve on its own or with whipped cream.

This cake can be made a day in advance, and leftovers can be stored in an airtight container in the fridge for up to three days.