A moist, dense white wedding cake doctored from a box with a rich caramel buttercream icing.
Preheat the oven to 325 degrees.
Grease two round cake pans. I used two 6" circular pans and also made 12 cupcakes.
In the bowl of your mixer, add all dry ingredients and whisk to combine.
In another bowl, combine sour cream, eggs, water, oil, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes.
Stop after a minute to scrape the sides and bottom of bowl then continue to beat on high for another minute to make sure everything is well combined.
Pour the batter into prepared pans and bake for 30 minutes.
Bake until a toothpick inserted in middle of cake comes out clean.
Turn out onto a cooling rack and cool cakes completely before icing. To get even layers, level off the domed tops of the cakes with a large knife and stack them upside down before icing.
Wash mixing bowl and beaters thoroughly before using them again to remove the raw egg.
Whip softened butter for at least 1 minute or longer if you want a whiter shade of icing. The longer you whip the butter, the lighter the icing will be (although the caramel extract will tint it beige regardless.)
Add 1 cup powdered sugar at a time on a low speed. Cover the mixer with a towel to keep cloud of powdered sugar from exploding in your kitchen.
Once all the sugar is incorporated, turn speed on med-high to mix thoroughly.
Add milk 1 Tbsp at a time, until you get a frosting consistency that is easy to spread and pipe.
Make sure to cool cakes completely before icing. To get even layers, level off the domed tops of the cakes with a large knife and stack them upside down before icing.