For the Cake:

* 1 cup unsalted butter, room temperature 2 sticks

* 1/3 cup vegetable oil

* 2 1/2 cups granulated sugar

* 3 cups sifted cake flour

* 6 large eggs room temperature

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1 cup sour cream

* 2 tablespoons pure vanilla extract

For the Caramel Icing:

* 1 1/2 sticks butter

* 2 cans evaporated milk

* 2 cup granulated sugar

* 2 teaspoons pure vanilla extract


For the Cake:

Preheat oven to 325 degrees.

In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated.

Add in vanilla extract and mix. Sift cake flour, baking powder and salt into a medium sized bowl.

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