Three-Layer Caramel Cake

This moist three-layer caramel cake recipe uses cocoa powder, buttermilk, vanilla, vinegar, sweetened condensed milk, and brown sugar. It's easy to make.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 792 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 teaspoons vanilla extract
• 6 tablespoons butter
• 2 large eggs
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon white vinegar
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup dark brown sugar
• 0.25 teaspoon salt
• 1.5 cups white sugar
• 1.25 cups buttermilk
• 2.5 cups self-rising flour
• 1.5 cups canola oil

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Bake in the preheated oven until golden brown, about 20 minutes. Cool in pans about 30 minutes.

Step 5

Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat; bring to a boil, stirring constantly until thick, 3 to 5 minutes. Cool frosting, about 5 minutes.