Makes 1 (3-layer) cake

Ingredients

1 1/3 cups butter, softened and divided

1 cup sugar

1 cup firmly packed dark brown sugar

1 tsp vanilla extract

6 large eggs

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup sour cream

2 cups firmly packed light brown sugar

2/3 cup evaporated milk

1 recipe Caramel Cream Cheese Frosting (recipe follows)

Garnish: chopped English toffee-flavored candy bars

Directions

  1. Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with nonstick cooking spray with flour; set aside.
  2. In a large bowl, beat 1 cup butter, sugar, and dark brown sugar at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, sit together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture. Spoon batter into prepared pans. Bake for 15-17 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans and let cool completely on wire racks.
  4. In a small saucepan, combine light brown sugar, evaporated milk, and remaining 1/3 cup butter. Cook over medium heat, stirring until sugar is dissolved. Cook, without stirring, until a candy thermometer registers 238°F.
  5. Transfer caramel mixture to a heat-resistant bowl. Beat at medium speed with an electric mixture for 2-3 minutes, or until mixture thickens slightly and is easy to spread. Working quickly, spread caramel mixture on top of 2 cake layers. Refrigerate for 15 minutes, or until set.
  6. To assemble, place one caramel-covered layer of cake on a cake plate. Spread a thin layer of Caramel Cream Cheese Frosting over caramel. Place another caramel-covered layer on top of frosting. Spread a thin layer of frosting over caramel. Top with plain cake layer. Frost top and sides of the cake with remaining frosting. Garnish with chopped English toffee-flavored candy bars, if desired.

Caramel Cream Cheese Frosting

Makes about 4 cups

Ingredients

1/2 cup firmly packed dark brown sugar

1/4 cup heavy whipping cream

1/2 cup + 2 tbsp butter, softened and divided

1 (8-oz) package cream cheese, softened

1/2 tsp vanilla extract

5 cups confectioners’ sugar

Directions

  1. In a small saucepan, combine brown sugar, cream, and 2 tbsps butter over medium heat. Cook for 3-4 minutes, stirring constantly, until sugar is dissolved. Cool completely.
  2. In a large bowl, beat cream cheese, and remaining 1/2 cup butter at medium speed with an electric mixer until smooth. Add brown sugar mixture and vanilla extract, beating to combine well. Gradually beat in confectioners’ sugar until smooth.