Caramel Cake

For the Cake

1 cup (2 sticks) unsalted butter, room temperature
1/3 cup vegetable oil
2 1/2 cups granulated sugar
3 cups sifted cake flour
6 large eggs plus 2 egg yolks, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, room temperature
2 tablespoons pure vanilla extract
For Caramel
1 1/2 sticks butter
2 (12 ounce) cans evaporated milk
2 cups granulated sugar
2 teaspoons vanilla extract
Directions
For the Cake
Preheat oven to 350 degrees. In a large mixing bowl, cream butter, oil and suga
r on high until fully incorporated and light and fluffy, about 5-6 minutes. Tur
n mixer to medium speed and mix in eggs and egg yolks one at a time until well i
ncorporated. Add in vanilla extract and mix. Sift cake flour, baking powder an
d salt into a medium sized bowl. With mixer on slow speed, alternate adding in
flour mixture and sour cream ending with flour mixture until mixed through. Do
not over mix.
Spray three 9 inch round cake pans with baking spray or grease and flour them.
Pour batter into individual cake pans evenly. Bake in preheated oven for 23-30
minutes or until fully baked but DON T OVERBAKE THESE CAKES (test them early). Re
move cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes
from pans and wait until completely cooled to ice.
For the Caramel Icing
Add butter, evaporated milk, and sugar to saucepan over medium heat until every
thing has melted together. Leave over medium to low heat stirring periodically
for 1 1/2 2 hours (watch the entire time to make sure it does not burn) until th
ickened and caramel has darkened to a beautiful golden brown. Make sure that th
e caramel turns the color of the photo below before stopping the heat. It shoul
d also coat the back of a spoon to ensure thickness. Be careful to watch, adjus
ting heat temperature to not let it burn. Remove from heat and add in vanilla e
xtract. Cool for about 15-20 minutes before icing the cake.