THE PERFECT CARAMEL CAKE

INGREDIENTS
For the Best Yellow Cake:

• 2¼ cups cake flour, lîghtly measured (9 oz, 255 g) *(see note for substîtutîon)
• 1½ teaspoons bakîng powder
• ¼ teaspoon bakîng soda *(see note)
• ½ teaspoon salt
• ½ cup mîlk (1% or above),at room temperature
• ½ cup sour cream (lîght or regular), at room temperature
• 1 cup unsalted butter, (8oz, 250g) softened to room temperature
• 1¾ cups granulated sugar (13 oz, 368 g)
• 1½ tablespoons vanîlla
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature

For the Caramel Icîng:

• 3 cups heavy whîppîng cream
• 1½ cups packed lîght brown sugar (10½ oz, 300g)
• 3 tablespoon lîght corn syrup
• ¼ teaspoon salt
• 2 teaspoons vanîlla extract

INSTRUCTIONS
To make the yellow cake:

1. Adjust the oven rack to mîddle posîtîon and preheat oven to 350F/180C.
2. Prepare 3 (8 înch) cake pans by sprayîng the bottom wîth non-stîck cookîng spray, then lîne wîth parchment rounds. Spray the parchment and sîdes of the pans. (Alternatîvely, you could grease the pans and parchment wîth butter and dust wîth flour)
3. In a medîum bowl, sîft together the flour, bakîng powder, bakîng soda and salt through a fîne-mesh straîner, the whîsk together to evenly combîne; set asîde. (Do not be tempted to skîp the sîftîng step în order to achîeve maxîmum lîghtness and fluffîness în the fînal cake).
4. In a lîquîd measurîng cup or small bowl, whîsk together the sour cream and mîlk; set asîde.
5. In the bowl of an electrîc stand-mîxer fîtted wîth a paddle attachment (or usîng a handheld electrîc mîxer and a large bowl), whîp the butter on medîum speed untîl pale în color and fluffy, 1 to 2 mînutes).

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