Beth's Real Deal Southern Caramel Cake
Description
This caramel cake is scrumptious because it is dense, moist and sweet. It's a beautiful cake to serve guests and is definitely dangerous, in a good way!
Ingredients
Cake:
2 sticks unsalted butter, room temperature
⅓ c. vegetable oil
2½ c. granulated sugar
3 c. sifted cake flour
6 large eggs plus 2 egg yolks, at room temperature
1 t. baking powder
½ t. salt
1 c. sour cream
2 T. pure vanilla extract
Caramel Icing:
1½ sticks butter
2 - 12 oz. cans evaporated milk
2 c. granulated sugar
2 t. pure vanilla extract
Directions
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Cake:
Preheat oven to 350 degrees. Spray three 9 inch round cake pans with cooking spray or grease; flour pans.
In a large mixing bowl, cream together butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed; mix in eggs and egg yolks one at a time, until well incorporated. Add in vanilla extract; mix.
Sift cake flour, baking powder and salt into a medium sized bowl. With mixer on slow speed, alternate adding in flour mixture and sour cream, ending with flour mixture until mixed through. DO NOT over mix.
Evenly pour batter into the prepared cake pans. Bake 23-30 minutes or until fully baked (DO NOT OVERBAKE THESE CAKES- CHECK THEM EARLY SO THAT THEY DON'T DRY OUT). Remove cake pans from oven; cool on cooling racks for 10 minutes. Remove cakes from pans; wait until completely cooled to ice.
Caramel Icing:
Add butter, evaporated milk, and sugar to saucepan; cook over medium heat until everything has melted together. Keep over medium to low heat stirring periodically, for about 1½- 2 hours.
Watch the icing the whole time, adjusting the temperature so that it doesn't burn. Cook until thickened and caramel has darkened to a beautiful golden brown. It should thickly coat the back of a spoon.
Remove from heat; add in vanilla extract.
Cool for about 15-20 minutes, allowing it to thicken before icing the cake.
Ice the cake.
Serve.