Try this caramel cake for yourself and finally enjoy the true classic! And P.S., this is not a cake you can throw together quickly. It definitely takes about 3 hours from start to finish but it is well worth the wait!
CARAMEL CAKE RECIPE
INGREDIENTS
For the Cake:
☛1 cup (2 sticks) unsalted butter, room temperature☛⅓ cup vegetable oil
☛2½ cups granulated sugar
☛3 cups sifted cake flour
☛6 large eggs plus 2 egg yolks, room temperature
☛1 teaspoon baking powder
☛½ teaspoon salt
☛1 cup sour cream
☛2 tablespoons pure vanilla extract
For Caramel Icing:
☛1½ sticks butter☛2 (12 ounces) cans evaporated milk
☛2 cup granulated sugar
☛2 teaspoons pure vanilla extract
INSTRUCTIONS
For the Cake:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter, oil, and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
- Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
- Add in vanilla extract and mix.
- Sift cake flour, baking powder, and salt into a medium-sized bowl.
- With the mixer on low speed, alternate adding flour mixture and sour cream ending with flour mixture until mixed through.
- Do not over mix.
- Spray three 9 inch round cake pans with baking spray or grease and flours them.
- Pour batter into individual cake pans evenly.
- Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARLIER SO THEY DON'T DRY OUT).
- Remove cake pans from oven and cool on cooling racks for 10 minutes.
- Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
- Add butter, evaporated milk, and sugar to the saucepan over medium heat until everything has melted together.
- Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
- Make sure that the caramel turns the color of the photo below before stopping the heat.
- It should also thickly coat the back of a spoon to ensure thickness.
- Be careful to watch, adjusting heat temperature to not let it burn.
- Remove from heat and add in vanilla extract.
- Cool for about 15-20 minutes to allow it to thicken before icing the cake
Source: grandbaby-cakes
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