Moist Three-Layer Caramel Cake with Dark Brown Sugar Frosting

Name: Moist Three-Layer Caramel Cake with Dark Brown Sugar Frosting
Total time: 85 min
Yield: 2 servings
Ingredients: 2.5 cups self-rising flour; 1.5 cups canola oil; 1.5 cups white sugar; 1.25 cups buttermilk; 2 large eggs; 1 tsp white vinegar; 1 tsp baking soda; 1 tsp vanilla extract; 1 tsp unsweetened cocoa powder; 2 (14 oz) cans sweetened condensed milk; 1 cup dark brown sugar; 6 tbsp butter; 2 tsp vanilla extract; 1/4 tsp salt

Create a scrumptious three-layer cake, moist and easy to make, featuring cocoa powder, buttermilk, vanilla, vinegar, sweetened condensed milk, and dark brown sugar.

Recipe Info

Prep Time

85 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories792kcal

carbohydrates99g

fat41g

protein10g

sugar80g

Dessert American

Ingredients

2.5 cups self-rising flour

1.5 cups canola oil

1.5 cups white sugar

1.25 cups buttermilk

2 large eggs

1 tsp white vinegar

1 tsp baking soda

1 tsp vanilla extract

1 tsp unsweetened cocoa powder

2 (14 oz) cans sweetened condensed milk

1 cup dark brown sugar

6 tbsp butter

2 tsp vanilla extract

1/4 tsp salt

Directions

Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans.

Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 tsp vanilla extract, and cocoa powder in a large bowl until evenly distributed (2 to 5 minutes). Divide batter evenly among the prepared pans.

Bake in the preheated oven until golden brown (about 20 minutes). Let cool in pans for around 30 minutes.

In a saucepan over medium heat, combine sweetened condensed milk, dark brown sugar, butter, 2 tsp vanilla extract, and salt. Bring to a boil, stirring constantly until thick (3 to 5 minutes). Let frosting cool for about 5 minutes.

Remove cooled cakes from pans; spread frosting onto cake layers. Stack layers; frost top and sides.