Cake

Preheat oven to 350°F. Grease 2 9-inch baking pans, or 3 8-inch pans and line bottoms with parchment circles cut to fit bottoms of pans. Combine sour cream and milk. Set aside.

Cream butter and sugar together with an electric mixer set on medium. Add eggs 1 at a time, beating after each.

In a separate bowl combine flour and baking powder. With mixer running, alternate adding sour cream mixture and flour to butter mixture. Stir in vanilla.
Bake for 30 to 35 minutes, until a knife inserted in center comes out clean. Cool for 10 minutes. Remove from pans to wire racks.
Remove parchment paper. Cool thoroughly.

Spread Caramel Frosting between layers and on top and sides of cake.

Caramel Frosting Makes 3 cups

Sprinkle 1/3 cup sugar over bottom of a large, heavy 31/2-quart Dutch oven, preferably cast iron. Set over medium heat and stir constantly for 3 minutes or until the sugar has melted into a golden syrup. Remove from heat. Add remaining sugar, flour, and milk to another large saucepan. Bring to a boil over medium-high heat, stirring constantly.

Pour the milk mixture into the caramel syrup. Stir until smooth. Cover and cook over low heat for 2 minutes. Uncover and cook, stirring occasionally, until a candy thermometer reaches 238°F (soft ball stage), about 15 minutes. Add butter and stir until blended. Remove from heat and cool to 110°F, about 1 hour. Pour the caramel into the bowl of a heavy stand mixer. Add vanilla and beat at medium-high speed with whisk attachment until frosting reaches a spreadable consistency, about 20 minutes.

CUPCAKES: Line 2 1/2-inch muffin cups with paper baking cups. Fill cups 2/3 full with batter. Bake at 350˚F for 15-18 minutes. Cool; frost, Makes 24 cupcakes.