Caramel Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups firmly packed light brown sugar
  • 4 large eggs
  • ¾ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • Caramel Frosting (recipe follows)
  • ½ cup caramel sauce
Instructions
  1. Preheat oven to 350˚. Spray 5 (8-inch) round cake pans with baking spray with flour.
  2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
  3. In a separate medium bowl, beat brown sugar and eggs with a mixer at medium-high speed until smooth, about 4 minutes.
  4. In a small bowl, whisk together oil, buttermilk, sour cream, and vanilla extract. Alternately add flour mixture and oil mixture to brown sugar mixture, beating until just combined.
  5. Divide batter evenly among pans. Bake until cakes are golden and spring back when touched, 14 to 18 minutes. Let cool in pans for 10 minutes. Transfer to wire racks to let cool completely.
  6. Wrap each cake layer tightly in plastic wrap, and freeze until firm, about 4 hours.
  7. Transfer cakes to baking sheets. Using a pastry bag fitted with a large round tip, pipe
  8. Caramel Frosting over the top of each layer. Freeze until frosting is firm, about 1 hour.
  9. Stack layers, and allow cake to return to room temperature; drizzle caramel sauce over top of cake, allowing it to drip down the sides, before serving.
Recipe by Victoria at https://victoriamag.com/caramel-cake-recipe/