Brown-Sugar Layer Cake with Caramel Butter Cream Frosting

By LRay

See Separate Recipe for Caramel Butter Cream Frosting

Ingredients

• 2 sticks unsalted butter, softened, plus more for pans
• 3 cups cake flour, plus more for pans
• 2 cups packed dark-brown sugar
• 1 cup granulated sugar
• 6 large eggs
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 8 ounces sour cream
• 1/2 teaspoon baking soda
• Caramel Buttercream Frosting
• Marzipan Animals

Preparation

Step 1

Directions

Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.

Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.

Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 1 1/4 cups frosting. Repeat with a second layer and another 1 1/4 cups frosting. Place third layer on top. Spread entire cake top and sides with 1 1/4 cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1 1/2 cups frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.