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The caramel cake, known for its tender vanilla layers and rich frosting, gained popularity shortly after the Civil War when recipes became publicly accessible. To craft this cake, a stand mixer combines unsalted butter, granulated sugar, and dark brown sugar, creating a sweet, creamy base. Eggs are added one at a time, along with the finest vanilla extract, to build a luscious batter made with cake flour, baking soda, and salt. After alternating additions of sour cream and flour, the batter is divided into two 8-inch pans, baked to perfection, and readied for assembly.