Ingredients
Serves: 1 (3 layer) 8 inch cake
For the Best Yellow Cake:
21/4 cups cake flour, lightly measured (9 oz, 255 g) *(see note for substitution)
11/2 teaspoons baking powder
1/4 teaspoon baking soda *(see note)
1/2 teaspoon salt
1/2 cup milk (1% or above),at room temperature
1/2 cup sour cream (light or regular), at room temperature
1 cup unsalted butter, (8oz, 250g) softened to room temperature
13/4 cups granulated sugar (13 oz, 368 g)
11/2 tablespoons vanilla
3 large eggs, at room temperature
2 large egg yolks, at room temperature
For the Caramel Icing:
3 cups heavy whipping cream
11/2 cups packed light brown sugar (101/2 oz, 300g)
3 tablespoon light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
Sea salt flakes or coarse salt (for sprinkling), optional
1/2 recipe No-Bake Salted Caramel Popcorn(for topping the cake), optional
Preparation
