Eggless Caramel Cake with Salted Caramel Buttercream

A proverb is to speech, what salt is to food! And if a pinch of that is added to dessert then it becomes divine. My love for all things caramel goes back to my childhood...Thus I present the recipe which comes filled with dollops of nostalgia, caramel style!:)

Ingredients needed:

FOR THE CAKE 
Butter -1/3rd cup
Brown Sugar-1/2 cup
Caramel Syrup- I used the store bought caramel syrup, can make it at home as well
Yogurt-1/4th cup
Milk -1/2 cup
Vanilla Essence-1/2 teaspoon
Maida-1 and 1/4th Cup
Baking Powder -1 Teaspoon
Baking soda-1/2 teaspoon
Salt -1/2 teaspoon

TO MAKE THE BUTTER CREAM 
Butter-1/3rd cup
Caramel Sauce-1/3rd cup
Vanilla Essence-1 teaspoon
Icing Sugar-2 Cups
Milk-2 teaspoons

How to make the cake:
Preheat your oven to 175 deg C. Mix butter and brown sugar in a bowl, together. Then add caramel syrup and yogurt till it gets all mixed together. Add half cup milk to this mixed batter. In  a separate bowl mix maida, baking soda and powder along with salt. This maida mix needs to be added to the butter batter and mixed it will gets well incorporated. Pour this well mixed batter into the greased and dusted cake pan and bake it for 40 minutes. Let it cool.

How to make the caramel butter cream
Beat butter and salted caramel sauce until it becomes fluffy. Sift icing sugar and add this sugar in batches to the butter and salted caramel sauce mix, till it gets mixed completely. Add a little milk to suit the consistency you need. 

After the cake has cooled, with a spatula apply the butter cream and I added a bit more of the caramel sauce on top, since I love caramelly elements:)