Cake:
1 1/2 cups (10.5 ounces) sugar, divided
1 1/3 cups (6 ounces) cake flour
2 teaspoons baking powder
¼ teaspoon salt
7 large eggs (3 whole, 4 separated)
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
Coffee Soak:
1 1/2 cups whole milk
2 teaspoons instant espresso granules
1 teaspoon vanilla extract
Frosting:
1 (8 oz) container mascarpone cheese, cold
1 cup (8 oz) heavy cream, cold
1/2 cup caramel sauce
1/2 cup powdered sugar
2 tablespoons cocoa powder
Make the cake:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Set aside 1/4 cup of the sugar. Whisk flour, baking powder, salt, and remaining sugar together in large bowl. Add the 3 whole eggs and 4 yolks (reserving whites), vegetable oil, water, and vanilla and whisk until smooth.
2. Using stand mixer fitted with whisk, whip remaining 4 egg whites on medium-low speed until foamy, about 1 minute. Gradually add reserved 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
3. Pour batter into a parchment lined rimmed baking sheet. Bake until toothpick inserted in center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let cake cool completely in the pan, about 2 hours.
4. Turn the cake out and remove the parchment. Cut the cake in half crosswise, to make two 9 by 13 size halves.
Make the soak:
1. Mix the milk, espresso granules, and vanilla together until espresso is fully dissolved.
Make the frosting:
1. In a stand mixer with the wire whip attachment, beat the mascarpone cheese, cream, caramel, and powdered sugar together on high speed until thick, stiff peaks form.
Assemble the cake:
1. Take one cake half and lay it in a 9 by 13 baking dish. Drizzle half the coffee milk mixture evenly over the cake. Spread half the frosting over the top. Place the cocoa powder in a fine mesh strainer and dust over the frosting.
2. Add the second cake layer on top. Drizzle evenly with the remaining coffee milk, spread with the remaining frosting, and dust with cocoa powder. Cover and refrigerate until ready to serve.
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