A luscious caramel cake with a rich and creamy frosting, perfect for any celebration.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Grease and flour two 9-inch round cake pans.
Use parchment paper on the bottom of the pans for easier cake removal.
In a small bowl, combine the sour cream and milk, then set aside.
Let the mixture sit for a few minutes to blend the flavors.
In a large bowl, beat the butter until creamy, then gradually add the sugar, beating well.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell pieces in the batter.
Sift together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the sour cream mixture, beginning and ending with the flour mixture.
Mix just until combined to avoid overmixing.
Stir in the vanilla extract.
Use pure vanilla extract for the best flavor.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent melting.
For the frosting, combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well. Stir in the butter.
Use a whisk to ensure the mixture is smooth.
In a saucepan, sprinkle the remaining 1/2 cup sugar and cook over medium heat, stirring constantly, until it melts and turns a light golden brown.
Watch closely to avoid burning the sugar.
Remove from heat and stir the butter mixture into the caramelized sugar. Cook over medium heat, stirring constantly, until the mixture reaches 235°F (113°C) on a candy thermometer.
Stir continuously to prevent the mixture from burning.
Cool the frosting for 5 minutes, then beat with a wooden spoon until it reaches spreading consistency.
Beating the frosting helps achieve a smooth and creamy texture.
Spread the frosting between the cake layers, and on the top and sides of the cake.
Use an offset spatula for a smoother finish.
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