Preheat oven to 350° Farenheit. Line three 4” or two 6" round pans with parchment rounds and grease with non-stick baking spray.

Whisk together flour, Domino® Light Brown Sugar, baking powder and salt in a large bowl.

Add melted butter, oil, and egg into the dry ingredients and whisk until combined. The batter will be thick.

Add sour cream and vanilla extract and mix until just combined.

Divide batter evenly between the prepared cake pans.

Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 20 minutes to accelerate the cooling process. Once the layers have fully cooled, carefully flip the pans to remove the cake layers.

Use a serrated knife to level the tops of the layers, then set the cake layers aside.

If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 15 minutes before you plan to frost the cake.

While the cake layers bake and cool, make the brown sugar caramel. This can also be made several days in advance.

Melt the butter in a medium saucepan over medium heat.

Next, add Domino® Dark Brown Sugar and heavy cream. Whisk constantly until sugar is fully dissolved.

Continue to cook and stir the mixture over a medium heat until it comes to a boil, then allow it to boil for 2-3 minutes.

Remove from heat and set aside to cool. If making this in advance store it in the fridge in an airtight container.

Beat butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in brown sugar caramel, vanilla extract and salt on a low speed.

Slowly mix in Domino® Powdered Sugar on a low speed. Halfway through adding the powdered sugar, mix heavy cream to make the frosting easier to mix.

Continue to mix on low speed for a couple minutes, until the desired consistency is reached.

If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). Cover with plastic wrap to prevent crusting and set aside.

Place a sheet of parchment paper on top of a heat proof surface.

Add water and Domino® Granulated Sugar into a medium sized pot. Heat on medium-low without stirring (it causes crystallization and makes the sugar stick to the side of the pot).  Let the mixture sit until the sugar starts to dissolve.

As the sugar dissolves, increase the heat to medium-high until the sugar becomes an amber or golden brown color.

Pour the mixture onto the sheet of parchment paper in a thin and even layer. Let it cool, then use a sharp knife to cut it into small shards. The caramelized sugar will be very hard once it's set, so be careful as you cut it!

Set the shards aside until it's time to decorate the cake. If made in advance, store in a freezer bag at room temperature or in an airtight container in the freezer. Do NOT store it in the fridge! The fridge will cause the shards to soften and melt together.

Stack and frost cake layers on a small plate or cake board using a dab of frosting to help stick the first cake layer to the board.

Add an even layer of caramel buttercream between each cake layer with a small offset spatula.

Add a thin coat of frosting around the cake, fully cover the cake layers. 

Smooth the frosting using a bench scraper, then chill the cake in the fridge, for about 20 minutes, or in the freezer for about 5 minutes, until the frosting is firm to the touch.

Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Chill the cake again in the fridge or freezer until the frosting is firm to the touch.

Heat the brown sugar caramel in the microwave in 5 second intervals until it has a thick fluid consistency, then use a spoon to add drips around the chilled cake.

Top the cake with caramelized sugar shards and enjoy!