Gorgeous Caramel and Cream Layer Cake
1 ¼ cups all-purpose flour
6 large eggs, at room temperature
¼ cup granulated sugar
3 tablespoons packed light brown sugar
½ cup (1 stick) unsalted butter, melted
1-cup heavy (whipping) cream
1 cup chilled Caramel Sauce
Position a rack in the middle of the oven and preheat the oven 350°F. Butter two 8-by-1 ½ -inch round cake pans and line the bottoms with parchment or wax paper.
Sift the flour 3 times onto a sheet of wax paper.
With an electric mixer on medium-high speed, beat the eggs, granulated sugar, and brown sugar in a large bowl for 8 to 10 minutes, until the mixture is very thick and pale and the volume has increased at least 3 times. Sift half of the flour over the mixture and fold in with a whisk just to combine. Repeat with the remaining flour. Drizzle the butter over the mixture, whisking just to combine. Divide the batter evenly between the 2 pans.
Bake for 20 to 25 minutes, or until the cakes begin o pull away from the sides of the pans. Cool for 10 minutes in the pans on a wire rack, then turn out of the pans and remove the paper. Turn right side up to cool to room temperature.
With an electric mixer on medium-high speed, beat the cream in a medium bowl just until it forms stiff peaks when the beaters are lifted.
Cut each cake horizontally into two layers with a long serrated knife. Transfer one layer to a serving platter. Spread ½ cup of the cream over it with a long metal spatula, drizzle with ¼ cup of the caramel sauce, and top with another cake layer. Repeat with 2 more layers. Place the top layer on top an spread with the remaining cream. Drizzle the caramel sauce over the top in a spiral pattern, letting some of it drip down the sides, if you like. Serve cut into wedges