INGREDIENTS
Cake:
- 2 sticks unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2½ cups granulated sugar
- 3 cups sifted cake flour
- 6 large eggs , let then sit out to get to room temperature
- 2 Tablespoons baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
Caramel Icing Ingredients:
- 1½ sticks butter
- 2 (12 ounce) 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 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 mixer on slow speed, then add sour cream
Do not over mix.
Spray three 9 inch round cake pans with baking spray and flour them.
Pour batter into individual cake pans evenly.
Bake in preheated oven for 25-30 minutes or until fully baked . DO THE FORK TEST
Remove cake pans from oven and cool on cooling racks for 10 minutes.
Remove cakes from pans and wait until completely cooled to ice.
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 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 mixer on slow speed, then add sour cream
Do not over mix.
Spray three 9 inch round cake pans with baking spray and flour them.
Pour batter into individual cake pans evenly.
Bake in preheated oven for 25-30 minutes or until fully baked . DO THE FORK TEST
Remove cake pans from oven and cool on cooling racks for 10 minutes.
Remove cakes from pans and wait until completely cooled to ice.
Making the Caramel Icing:
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
Leave over medium to low heat stirring periodically for about 1½- 2 hours
keep a eye on it so it does not burn or stick 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 coat the back of a spoon.
Remove from heat and add in vanilla extract.Cool for about 15-20 minutes before icing the cake. you dont want to cook the vanilla
*****FORK TEST**** BEFORE YOU REMOVE THE CAKE STICK IN A FORK AND IF THE CAKE IS DONE IT WILL COME OUT CLEAN
This is my favorite cake. I remember it as a child and have been looking for a good recipe. Thanks for sharing.
ReplyDeleteThis is my favorite cake. I remember it as a child and have been looking for a good recipe. Thanks for sharing.
ReplyDeleteyou are very welcome
ReplyDeleteYour recipe is fantastic!! I'm cooking it now! My cakes are done and now I'm on the icing. Do I add the vanilla after it cools down some or do I add it once I turn the heat off. Thank You! Kim W
ReplyDeleteYou can add it now..you just dont want to cook the vanilla
ReplyDeletethanks so much! thanks for trying them
ReplyDeleteHey, I looked thru Pinterest for a recipe for a Caramel Cake. I am 68 years old and believe it or not have never made one! I followed the recipe exactly but the icing never thickened, after 2 hours! It turned a beautiful color but remained soupy. I was so disappointed. Wonder why? I checked on Google and saw they recommended not stirring it. Is that where I went wrong?
ReplyDeleteHello I noticed in the recipe it doesn't say when to add the flour mixture is it before the sour cream or after and also do I add it in increments or add all
ReplyDelete