Ingredients
For the cakes:
1 and 1/3 cups all-purpose flour
2 and 1/2 tablespoons cornstarch
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3 tablespoon vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup skim milk
1/4 cup buttermilk
For the caramel sauce:
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons butter (I used unsalted butter because that's what I had on hand - you can use salted butter or a combination of both unsalted + salted, if desired)
1/4 cup + 2 tablespoons heavy cream, combined in a small bowl
Caramel buttercream frosting:
1/2 cup unsalted butter, at room temperature
2 cups powdered sugar
1/3 cup caramel sauce
1/2 teaspoon vanilla extract
1-2 tablespoons heavy whipping cream, if necessary
Optional toppings:
Chocolate sauce
1/2 cup toasted coconut
Preparation
