- Cake:
- 2 1/2 cups self-rising flour
- 1 1/2 cups canola oil
- 1 1/2 cups white sugar
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon unsweetened cocoa powder
- Caramel Frosting:
- 2 (14 ounce) cans sweetened condensed milk
- 1 cup dark brown sugar
- 6 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
- Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
- Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
- Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
04/02/2018
recipepes.com
Three-Layer Caramel Cake, recipe
PT15M
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455 calories
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