0 Picture
Ingredients
- Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups firmly packed light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 recipe Linda’s Cooked Caramel Icing
Details
Preparation
Step 1
Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line with parchment-paper rounds*. Spray parchment rounds. Set aside.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
In a mixing bowl, beat brown sugar and eggs at medium-high speed with an electric mixer until smooth, approximately 3 minutes. Add oil and beat until combined. Set aside.
In a small bowl, whisk together buttermilk, sour cream, and extracts.
Add flour mixture to brown-sugar mixture, alternating with milk mixture in 3 batches and beating well between additions. Pour batter into prepared pans, smoothing tops.
Bake until a wooden pick inserted near the center comes out clean, approximately 30 minutes. Let cakes cool in pans for 20 minutes. Remove to wire racks to cool completely.
Spread Linda’s Cooked Caramel Icing between layers, on top, and around sides of cake, working quickly†. Store at room temperature in an airtight container for up to 1 week.
Note: †If icing becomes too stiff to spread, return pan to stove and warm over low heat until spreadable.
Review this recipe