Preheat oven to 350°. Combine sour cream and milk.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
Spread Caramel Frosting between layers and on top and sides of cake.
I make this cake every year at Christmas. The cake has the consistency of a pound cake, be careful not to over-bake it or it will be dry. The frosting is delicious, but you need to be patient and use a candy thermometer. I would not recommend it for a novice baker as the frosting is tricky.
I bake cakes all the time, All kinds of cakes and this was a total disaster. It was so heavy and thick. And the frosting was so super sweet. Be aware that it only takes a moment to scorch that sugar for the frosting. it will look good but it will taste burnt. So don't make it as dark as the recipe calls for. This appears to be a standard recipe for layer, My thought is the extra flour makes it heavy. Maybe the use of cake flour would be better. i am not willing to try it again. I made it for my daughter's birthday. We were so disappointed.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!