2 cups (400 grams) granulated sugar
½ cup (115 grams) sour cream
6 large eggs
2 ½ cups (266.5 grams) cake flour
½ teaspoon (3.25 grams) salt
1 tablespoon (15 grams) baking powder
½ cup (115 grams) milk
1 tablespoon (13 grams) vanilla extract
Caramel Frosting:
1 - 1 ½ (113-169 grams) stick of butter
2 cups (400 grams) granulated sugar
1 ½ can 12 oz. (531 ml) evaporated milk
1 teaspoon (4.20 grams) vanilla
Pre-heat the oven to 160°C/325°F. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white - about 4 to 5 minutes. Add sour cream and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add milk and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles. Bake at 325 F until a tester inserted into the center comes out clean - about 30-35 minutes. Transfer to a wire rack. Caramel Frosting: Add butter, evaporated milk, sugar, and vanilla extract to a 3 quart or larger saucepan. (It’s imperative that you use a bigger sauce pan for this. The caramel might spill over if using anything smaller than 3 quart.) Cook over medium heat until everything has melted together. Bring to a boil then reduce the heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1 -1 ½ hours – or until the sauce thickens and you’ve reached the desired color. Remove from the heat. Let it cool for about 30-40 mins before glazing. Glaze the cake; top the bottom, second, and exterior layer with caramel. Let it the cake cool completely until set.