Ingredients
Scale
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Instructions
- Prepare salted caramel by combining sugar and water in a heatproof saucepan; boil until golden amber. Whisk in butter, heavy cream, and salt.
- Preheat oven to 350°F (175°C). Mix dry ingredients (flour through salt) in one bowl; cream butter and sugar in another before adding eggs and wet ingredients.
- Combine wet and dry mixtures without overmixing; divide into prepared pans.
- Bake for 20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make buttercream by beating room temperature butter and gradually adding powdered sugar until fluffy; mix in vanilla.
- Assemble by layering cake with salted caramel and frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg