Description
This indulgent Caramel Cake recipe features moist cake layers made with a blend of butter, oil, and sour cream, combined with a rich, homemade caramel icing cooked to a perfect golden-brown texture. The cake layers are tender and fluffy with a hint of vanilla, and the luscious caramel frosting adds a deep, buttery sweetness creating a decadent dessert that's perfect for celebrations or anytime you're craving a classic Southern treat.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter (1 stick, room temperature)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sour cream (room temperature)
- 1/3 cup heavy whipping cream (room temperature)
Caramel Icing Ingredients
- 3/4 cups salted butter (1 1/2 sticks)
- 24 oz evaporated milk (2 (12 oz) cans)
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F. Liberally spray 3 (8-inch) round cake pans with non-stick baking spray, then grease and flour them thoroughly to ensure cakes release easily.
- Mix Butter, Oil, and Sugar: In a mixer bowl, combine the oil and unsalted butter and beat on high speed for 2 minutes. Slowly add the granulated sugar and continue beating on high for another 4-5 minutes until the mixture is very pale yellow and fluffy, indicating well-incorporated aeration.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides as needed to keep the mixture even. Then, stir in the vanilla extract.
- Sift Dry Ingredients and Incorporate: In a medium bowl, sift together cake flour, baking powder, kosher salt, and baking soda. With the mixer on lowest speed, slowly add the sifted dry ingredients into the wet batter in two increments, mixing just until combined to avoid over-beating.
- Add Sour Cream and Cream: Add the sour cream and heavy whipping cream to the batter. Scrape down the sides and mix until just combined, then turn off the mixer to maintain a tender crumb.
- Bake the Cake Layers: Evenly pour the batter into the prepared pans. Bake in the preheated oven for 17-24 minutes, starting to check for doneness around 16 minutes. Insert a toothpick into the center; it should come out just barely clean without overbaking.
- Cool Cakes: Remove the cake pans from the oven and let rest for 10-15 minutes. Invert the cakes onto cooling racks and allow them to cool completely before assembling.
- Make Caramel Icing: In a saucepan, combine the salted butter, evaporated milk, and granulated sugar over medium-low heat. Stir consistently to melt everything together. Continue to cook and stir for about 1 1/2 to 2 hours, watching carefully to prevent burning. The caramel should thicken, darken to a golden brown, and coat the back of a spoon thickly.
- Finish Caramel Icing: Remove the caramel from heat and stir in the vanilla extract. Let it cool for 15-20 minutes to thicken before using. For a frosting texture, optionally whip the caramel in a stand mixer until creamy.
- Assemble the Cake: Ensure cake layers are completely cool. Place a small dollop of caramel icing on the cake plate to anchor the first layer. Spread 1/4 of the caramel icing evenly over the first cake layer’s surface and let it set for about 5 minutes to firm up.
- Add Subsequent Layers: Carefully place the second cake layer on top and repeat spreading another 1/4 of the caramel icing. Let this layer set for 5 minutes as well.
- Finish Assembly and Icing: Add the final cake layer and spread the remaining caramel icing over the top and around the sides of the cake. Allow the cake to set for about 30 minutes before serving.
Notes
- Keep a close eye on the caramel while cooking to prevent burning; stir frequently and adjust heat as necessary.
- Checking the cake early for doneness ensures a moist texture without over-baking.
- For a spreadable frosting consistency, whipping the caramel after cooling is recommended but optional.
- Ensure all dairy ingredients are at room temperature before mixing for best texture.
