Ingredients:
Yield: 10-12 servings
Cake;
3 C all-purpose flour
2 C sugar
1 C (2 sticks) unsalted butter, room temperature
1/2 C milk
1 8 oz. container plain Greek yogurt
4 large eggs
1 1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
Caramel Sauce;
2 C packed brown sugar
1 C heavy cream
3 Tbsp unsalted butter
1 tsp vanilla extract
Directions:
Preheat oven to 350 F degrees. Lightly grease seven 11" cake pans (Round or rectangular,
it’s ok it they’re aluminum foil) with butter or non-stick spray.
Combine flour, baking powder, and salt, in a medium bowl and set aside.
In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color.
One at a time, beat in eggs, waiting for each to be incorporated before adding the next.
Pour in vanilla extract.
In a small bowl, mix Greek yogurt and milk together until smooth.
Alternate between adding flour mixture and yogurt mixture to butter and sugar, beginning and
ending with the dry ingredients.
Beat until just incorporated.
Evenly distribute batter between desired amount of cake pans and bake for 20-30 minutes, or until golden brown and toothpick inserted in center comes out clean.
Note: baking time varies based on how many cake layers you’re making; you could also make 2-3 layers and cut them into horizontal layers.
Cool in pan 10-15 minutes before removing to wire rack to cool completely.
In a large Dutch oven or heavy-bottomed saucepan, heat brown sugar and milk over medium heat and stir until sugar dissolves, then let it sit (on heat) without touching it.
Use a candy thermometer to gauge temperature; when it reaches 240 F degrees, take pan off heat and stir in 3 Tbsp butter. Stir for a few minutes while it cools. Wait for it to reach 120-140 F degrees and transfer it to a stand mixer (or use handheld mixers).
Mix in vanilla extract and beat until cooled, thick, and creamy, 6-10 minutes.
Note: if icing isn’t spread-able, add 1-3 tsp heavy cream to thin it out.
Release cake layers from pans and begin stacking them with caramel icing in between layers. Pour remaining icing over the top and smooth the top and sides.
