3 cups cake flour, sifted
3 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
½ cup vegetable oil
2½ cups granulated sugar
6 egg yolks
1¼ cup whole milk
3 teaspoons vanilla
3 cups granulated sugar
1 stick butter
1 cup heavy cream
Dash of salt
2 teaspoons vanilla
Preheat oven to 350.
Grease and flour 3 9-inch cake pans and then cover bottom with parchment paper.
Sift together flour, baking powder and salt. Set aside.
Cream butter and vegetable oil for 5-7 minutes.
Add sugar to butter and mix well for several minutes.
Add eggs and yolks, one at a time, mixing well after each addition.
Add flour and milk alternately, starting and ending with flour.
Stir in vanilla.
Pour into prepared cake pans and bake for 20-25 minutes, until golden brown and springy to the touch.
Cool on parchment paper covered racks until ready to frost.
In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup.
At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color. This is the sugar syrup that you will pour into the saucepan.
Once you pour in the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
Remove pot from heat, stir in vanilla, and let cool for about five minutes.
Either transfer to large stand mixer or use hand mixer and whip until it becomes frosting consistency, about 5-7 minutes, and Enjoy!