Yield
16 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Step 3

Beat granulated sugar, butter, oil, and vanilla at medium speed of a mixer for 1 1/2 minutes or until well-blended. Add brown sugar, yogurt, and egg whites; beat at high speed of a mixer 1 1/2 minutes.

Step 4

Lightly spoon 3 cups sifted cake flour into dry measuring cups. Combine sifted flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.

Step 5

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

Step 6

Place 1 cake layer on a plate. Spread with 1/3 cup Caramel Frosting; top with another cake layer. Spread with 1/3 cup frosting, and top with the remaining cake layer. Spread remaining frosting over top and sides of cake.

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