Moist Caramel Cake

Caramel

1. 1

   Remove the labels from the cans of sweetened condensed milk, place the cans in a large pot, add enough water to fully cover them, and bring to a boil. Reduce to a simmer and cook for 2–3 hours, checking occasionally to ensure the water remains covering the cans. Remove the cans and let them cool for about 2 hours until the caramel inside is firm.

Cake batter

2. 2

   In a large mixing bowl combine sour cream, softened butter, and sugar. Beat until smooth.

3. 3

   Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. 4

   In a separate bowl whisk together cake flour, baking powder, and salt.

5. 5

   Gradually add the dry flour mixture to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until a smooth batter forms; do not over‑mix.

6. 6

   Preheat the oven to 350°F (350°F). Divide the batter evenly between two greased 9‑inch round cake pans.

7. 7

   Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cakes to cool completely in the pans, then turn out and level the tops by cutting off the domes.

Assemble

9. 9

   Spread a generous layer of the cooled caramel between the two cake layers. Frost the top and sides of the assembled cake with the remaining caramel, smoothing evenly. Let the assembled cake sit for a few minutes to set the caramel before serving.