Southern Caramel Cake

This Southern Caramel Cake will make the most delicious dessert for any occasion!


1 cup unsalted butter, at room temperature

1/3 cup vegetable oil

2 1/2 cups granulated sugar

3 cups sifted cake flour

6 large eggs, at room temperature

2 large egg yolks, at room temperature

1 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

2 Tbsp. pure vanilla extract

Caramel Icing:

1 1/2 sticks butter

2 cans evaporated milk

2 cups granulated sugar

1 tsp. pure vanilla extract

Preheat oven to 350 degrees.

To prepare Cake: In a large mixing bowl, cream butter, oil and sugar on high speed until light and fluffy.

Turn mixer to medium speed and mix in eggs and yolks one at a time until well mixed. Add in vanilla and mix.

Sift cake flour, baking powder and salt into a medium size bowl.

With mixer on slow speed, alternate adding in flour and sour cream, ending with flour mixture and mix to combine. Do not over mix.

Spray three 9 inch round cake pans with baking spray.

Pour batter into each cake pan evenly.

Bake 23-30 minutes or until done, don’t over bake.

Remove cakes from oven and cool for 10 minutes. Remove cakes from pans and place on wire racks to cool completely.

To prepare Caramel Icing: Add butter, evaporated milk and sugar to a saucepan over medium heat until all is melted together.

Leave over medium heat, stirring occasionally for about 1 1/2 to 2 hours, until thickened and caramel has darkened to a golden brown.

Remove from heat and stir in vanilla.

Cool frosting about 15-20 minutes to allow it to thicken more before icing the cake.

Makes 12 servings

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