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1
Use the first 10 ingredients for the cake.
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2
Sift cake flour, baking powder, and salt into a medium sized bowl.
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3
Preheat oven to 350 degrees. Spray three 9-inch round cake pans with cooking spray OR grease and flour them.
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4
In a large mixing bowl, cream 1 cup unsalted butter, 1/3 cup vegetable oil, and 2 1/2 cups sugar on high until fully incorporated and light and fluffy, about 5 to 6 minutes.
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5
Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
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6
Add in vanilla extract and mix.
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7
With the mixer on slow speed, alternate adding in flour mixture and sour cream, ending with flour until mixed through.
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8
Do not overmix.
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9
Divide batter evenly between prepared pans.
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10
Bake in preheated oven for 23-30 minutes or until fully baked. (Over-baking will dry these cakes out).
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11
11. Place on cooling rack for 10 minutes.
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12
Remove cakes from pan and cool completely.
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13
Use last four ingredients for Caramel Icing.
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14
Add butter, evaporated milk, and 2 cups sugar to saucepan over medium heat until everything has melted together.
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15
Leave over medium to low heat, stirring periodically, for about 1 1/2 to 2 hours (keeping an eye on it so it doesn't burn) until thickened and caramel has darkened to a golden brown. It should coat the back of a spoon. Reduce heat while cooking if necessary to prevent burning.
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16
Remove from heat and add vanilla extract.
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17
Cool for 15 to 20 minutes before icing the cake.
