Steps to Prepare 3 Layer Victoria Sponge Cake

Three-Layer Caramel Cake

Sponge cakes, leavened with beaten eggs, originated during the renaissance, possibly in spain.

Recipe Summary Three-Layer Caramel Cake

Easy to make... very moist... and best of all my friends and family love it!

Ingredients | 3 Layer Victoria Sponge Cake

2 ½ cups self-rising flour

1 ½ cups canola oil

1 ½ cups white sugar

1 ¼ cups buttermilk

2 large eggs

1 teaspoon white vinegar

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon unsweetened cocoa powder

2 (14 ounce) cans sweetened condensed milk

1 cup dark brown sugar

6 tablespoons butter

2 teaspoons vanilla extract

¼ teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.

Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.

Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.

Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.

Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

If 2 pans are on the top rack of the oven, they may be done within 15 minutes. The cake on the bottom rack should be moved to top rack for the remaining 5 minutes or a few extra if necessary.

Info | 3 Layer Victoria Sponge Cake

prep: 20 mins cook: 28 mins additional: 35 mins total: 1 hr 23 mins Servings: 12 Yield: 1 9-inch layer cake

TAG : Three-Layer Caramel Cake

Desserts, Cakes,