Three-Layer Caramel Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.

2. Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl until evenly distributed, 2 to 5 minutes. Divide batter evenly among the prepared pans.

3. Bake in the preheated oven until golden brown, about 20 minutes. Let cool in pans about 30 minutes.

4. Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat; bring to a boil, stirring constantly until thick, 3 to 5 minutes. Let frosting cool, about 5 minutes.

5. Remove cooled cakes from pans; spread frosting onto cake layers. Stack layers; frost top and sides.

Cook's Note:

If two pans are placed on the top rack of the oven, the cakes may be done within 15 minutes. Then the cake on the bottom rack should be moved to the top rack for the remaining 5 minutes (or even a minutes more, if necessary).