We need for the Cake :
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup vegetable oil
1/2 cups sugar
3 cups all-purpose flour
6 large eggs, room temperature
2 large egg yolks room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 tablespoons pure vanilla extract
We need Caramel Icing :
1 + 1/2 sticks butter
2 cans evaporated milk (12 ounces each)
2 cups granulated sugar
2 teaspoons pure vanilla extract
1 cup whole pecans top garnish (optional)
To prepare the cake :
Oven needs preheating to 350 degrees.
Put butter, oil and sugar in a large mixing bowl. Keep mixing for about 5 to 6 mins till you get a fully incorporated, light and fluffy cream.
Change mixer speed to medium, mix in eggs then egg yolks until everything is well combined.
Mix in vanilla extract well.
Take a medium sized bowl, sift in cake flour, baking powder and salt .
Set mixer on slow speed, mix in flour mixture and sour cream until mixed well enough.
Do not over mix.
Take three 9 inch round cake pans with and use baking spray or grease to spray them ,then flour them.
Pour batter into individual cake pans with equal amounts.
Put the pans in preheated oven and bake for 23-30 minutes or so until the cake is fully baked (Make sure you DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT).
Take cake pans from oven and put on cooling racks to cool for 10 minutes.
Remove pans and wait until cake is completely cooled to ice.
To prepare the Caramel Icing :
In a saucepan put on medium eat, add butter, evaporated milk, and heat until everything is well melted together.
Keep on medium to low heat and stirring periodically for about 1 1/2- 2 hours. (Stay watching all the time to make sure it does not burn until thickened and caramel has darkened taking a beautiful golden brown colour) .
Ensure that the caramel takes the color of the photo below before turning off the heat.
To make sure it’s thicken eniugh, it should cover the back of a spoon.
Be careful to watch, adjusting heat temperature to not let it burn.
Add in vanilla extract after removing from heat.
Cool for about 15-20 minutes to so that it can thicken before icing the cake and pecans from above.