Hands down the best CARAMEL CAKE I've ever had. Super moist and luscious caramel cake recipe

RECIPE: https://cakesbymk.com/recipe/moist-ca...
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This is hands down the best caramel cake I’ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn’t sickly sweet. This is a Southern style caramel cake recipe – a caramel lovers DREAM cake!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Caramel Cake
▢2 cups (250 g) flour - plain, all purpose
▢¼ cup (30 g) cornstarch
▢2½ tsps baking powder
▢½ tsp salt - omit if using salted butter
▢¾ cup (170 g) unsalted butter - room temperature
▢¼ cup (55 g) unflavoured vegetable oil - I use canola oil
▢1 cup (200 g) white granulated sugar
▢½ cup (100 g) soft light brown sugar
▢3 large eggs - room temperature
▢1 tbsp vanilla extract/essence
▢½ cup (120 g) sour cream - room temperature
▢½ cup (120 g) milk - full fat, room temperature

Caramel Frosting
▢¾ cup (170 g) unsalted butter - room temp
▢1½ cups (300 g) white granulated sugar
▢2 cups (510 g) evaporated milk - 1 and 1/2 12 ounce (340g) cans
▢¼ tsp salt - omit if using salted butter
▢⅓ cup (80 g) cream - room temp, any cream (whipping, heavy cream, etc.) will work
▢1½ tsps vanilla extract/essence

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