Photo: Jennifer Davick
Prep Time
15 Mins
Bake Time
35 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 350°. Combine sour cream and milk.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread Caramel Frosting between layers and on top and sides of cake.

Step 6

 

Step 7

 

Step 8

 

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