Caramel Cake 

Caramel cake is amazing. If you like caramel, you will really enjoy this cake.
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▼CARAMEL CAKE RECIPE▼
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Ingredients:
Cake:
•2 sticks room temperature, unsalted butter
•⅓ cup vegetable oil
•2 ½ cups sugar
•6 room temperature eggs
•2 room temperature egg yolks
•2 teaspoons vanilla extract
•3 cups cake flour
•½ teaspoon salt
•1 teaspoon baking powder
•1 cup sour cream
Frosting:
•2 cups sugar
•1 ½ sticks unsalted butter
•3 cups evaporated milk
•2 teaspoons vanilla extract
Directions:
Cake:
•Preheat an oven to 350 degrees.
•Grease three 8 inch cake pans.
•In a stand mixer with the paddle attachment, mix on high the room temperature butter, vegetable oil and sugar for five minutes, or until light and fluffy.
•Add the room temperature eggs and egg yolks and mix on low until incorporated.
•Once the eggs are incorporated, mix on medium for 4 minutes.
•Add the vanilla extract and mix on medium until incorporated.
•In a bowl, mix together the cake flour, salt and baking powder.
•Pour ½ of the cake flour/baking powder mixture into the stand mixer and mix on low to medium for about 20 seconds.
•Mix in the sour cream on low to medium for about 10 seconds.
•Mix in the last of the cake flour/baking powder mixture on low to medium for about 20 seconds.
•Evenly divide the cake batter amongst the prepared cake pans.
•Bake in a 350 degree oven for 25 minutes, or until a toothpick inserted in the middle comes out clean.
•Allow to cool to room temperature.
Frosting:
•Add the sugar, butter and evaporated milk to a sauce pan, place over medium heat and stir until the butter has melted and sugar dissolved.
•Reduce the heat to medium-low and stir every 15 minutes over a minimum of 2 hours. When ready, the caramel should be amber in color.
•Remove the caramel from the heat.
•Stir in the vanilla extract.
•Let cool and thicken for 30 minutes.
Assembly:
•Put a small amount of frosting in the center of a cake board.
•Remove the first layer of the cake from a cake pan and place it on the cake board.
•Spoon some frosting onto the top of the first layer and spread evenly to form a thin layer.
•Remove the second layer of the cake from a cake pan and place on top of the first, frosted cake layer.
•Spoon some frosting onto the top of the second layer and spread evenly to form a thin layer.
•Remove the third layer of the cake from a cake pan and place on top of the second, frosted cake layer.
•Refrigerate the cake for 15 minutes.
•Spoon the frosting onto the top of the third layer and spread evenly over the top and sides of the cake.
•Refrigerate the frosted cake for at least 15 minutes before serving.