Ingredients for Southern Caramel Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup vegetable oil
- Granulated Sugar
- 3 cups cake flour
- 4 large eggs
- 2 large egg yolks
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1 (12-ounce) can evaporated milk
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How to Make Southern Caramel Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together 3 cups cake flour, 3 teaspoons baking powder, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup softened unsalted butter, 1/3 cup vegetable oil, and 2 1/2 cups sugar until light and fluffy (about 5-6 minutes).
- Beat in 4 large eggs and 2 large egg yolks, one at a time, until well combined.
- Stir in 2 teaspoons vanilla extract.
- Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide batter evenly among the prepared pans.
- Bake for 23-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Make the caramel icing:** In a medium saucepan over medium heat, combine 1/2 cup unsalted butter, 1 (12-ounce) can evaporated milk, and 2 cups granulated sugar.
- Cook, stirring frequently, for 1 1/2 to 2 hours, or until the caramel is a deep golden brown and thickens to coat the back of a spoon. Reduce heat as needed to prevent burning.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let the caramel cool slightly (15-20 minutes) before frosting the cooled cake layers.
- Once cooled, frost the cake layers with the caramel icing and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
304g
Fat
111g
Carbs
35g
