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Homemade Caramel Cake

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A rich, buttery homemade caramel cake layered with a slow-cooked caramel icing for a classic Southern-style dessert. Perfect for celebrations or special occasions.

Ingredients

  • 1 cup unsalted butter, room temperature
  • ⅓ cup vegetable oil
  • 2½ cups sugar
  • 6 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups cake flour, sifted
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1½ sticks unsalted butter (for icing)
  • 2 cans evaporated milk (12 oz each)
  • 2 cups sugar (for icing)
  • 2 teaspoons vanilla extract (for icing)

Instructions

  1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
  2. In a stand mixer, beat the butter, vegetable oil, and sugar until pale and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the cake flour, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. To make the icing, melt the butter in a heavy-bottomed pot over medium-low heat.
  10. Stir in the evaporated milk and sugar. Cook for about 90 minutes, stirring frequently, until thickened and deep amber in color.
  11. Remove from the heat, stir in the vanilla extract, and let the icing cool for 15 to 20 minutes.
  12. Place one cake layer on a serving plate and spread caramel icing over the top. Repeat with the remaining layers.
  13. Spread the remaining icing over the sides and top of the cake. Let the icing set slightly before serving.

Notes

  • Use room-temperature ingredients for the best cake texture.
  • Stir the caramel icing frequently to prevent scorching.
  • Allow the cake layers to cool completely before frosting.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-caramel-cake/