Cake

• 3 1/4 cups + 2 tablespoons sifted Swans Down® Cake Flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1/2 cup grapeseed oil or any neutral oil
• 2 cups light brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup buttermilk

Caramel Icing

• 4 ounces (1 stick) unsalted butter, room temperature
• 1 (12-ounce) can evaporated milk
• 1 cup sugar
• 1 teaspoon vanilla extract
• Flaky sea salt for sprinkling on top (optional)

1. Preheat oven to 350℉. Grease and flour a Bundt pan.
2. Mix flour, baking powder and salt in a medium bowl; set aside.
3. Cream together butter, oil, sugar and vanilla extract over medium-high speed until light and fluffy. Add eggs 1 at a time, scraping down after each addition. Lower speed to medium and add flour mixture to batter, alternating with buttermilk. Spread batter evenly in the Bundt pan and bake for 45 to 50 minutes or until tester inserted into the center comes out clean. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
4. Make Icing: Place butter, milk and sugar into a medium saucepan. Cook and stir over medium heat until everything is incorporated and sugar is completely dissolved. Reduce heat to medium-low and continue to cook for 1 1/2 to 2 hours, stirring occasionally, until caramel has thickened and is golden brown. Make sure to keep an eye on the caramel as it cooks to prevent burning. Remove from heat and add vanilla. Let sit in pan for 20 minutes to allow it to thicken more before icing the cake. Pour finished icing evenly over cake and sprinkle with flaky sea salt.