Step 1

Pre-heat the oven to 160°C/325°F. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside.

Step 2

Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white - about 4 to 5 minutes. Add sour cream and mix for another minute.

Step 3

Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add milk and vanilla extract.

Step 4

Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Step 5

Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles.

Step 6

Bake at 325 F until a tester inserted into the center comes out clean - about 30-35 minutes. Transfer to a wire rack.

Step 7

Add butter, evaporated milk, sugar, and vanilla extract to a 3 quart or larger saucepan. (It’s imperative that you use a bigger sauce pan for this. The caramel might spill over if using anything smaller than 3 quart.)

Step 8

Cook over medium heat until everything has melted together.

Step 9

Bring to a boil then reduce the heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1 -1 ½ hours – or until the sauce thickens and you’ve reached the desired color.

Step 10

Remove from the heat. Let it cool for about 30-40 mins before glazing.

Step 11

Glaze the cake; top the bottom, second, and exterior layer with caramel. Let it the cake cool completely until set.