Preheat oven to 350°F (175°C).

Coat three 8-inch round cake pans with cooking spray.

Dust the pans with 1 tablespoon of cake flour.

In a large bowl, beat granulated sugar, butter, oil, and vanilla extract at medium speed for 1.5 minutes until well blended.

Add brown sugar, yogurt, and egg whites to the bowl.

Beat the mixture at high speed for 1.5 minutes.

In a separate bowl, lightly spoon 3 cups of sifted cake flour into dry measuring cups.

Combine the sifted flour, baking powder, cinnamon, allspice, baking soda, and nutmeg in the bowl.

Add the flour mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture.

Pour the cake batter into the prepared pans.

Sharply tap the pans once on the counter to remove air bubbles.

Bake at 350°F (175°C) for 24 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pans for 10 minutes on wire racks.

Remove the cakes from the pans and cool completely on wire racks.

Place one cake layer on a plate.

Spread with 1/3 cup of Caramel Frosting.

Top with another cake layer.

Spread with 1/3 cup of frosting.

Top with the remaining cake layer.

Spread the remaining frosting over the top and sides of the cake.