Southern Caramel Cake

Name: Southern Caramel Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 5 h
Yield: 12 serving(s)
Ingredients: 1 cup unsalted butter, room temperature; 1/3 cup vegetable oil; 2 1/2 cups granulated sugar; 3 cups cake flour, sifted; 6 large eggs, room temperature; 2 egg yolks, room temperature; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 2 tablespoons vanilla extract; 3/4 cup butter; 2 (6 ounce) cans evaporated milk; 2 cups granulated sugar; 2 teaspoons vanilla extract

Submitted by SweetSueAl

"Authentic Southern Caramel Cake. Prep time includes cooling."

Download

Ready In:: 5hrs
Ingredients:: 14
Serves:: 12

ingredients

1 cup unsalted butter, room temperature
¹⁄₃ cup vegetable oil
2 ¹⁄₂ cups granulated sugar
3 cups cake flour, sifted
6 large eggs, room temperature
2 egg yolks, room temperature
1 teaspoon baking powder
¹⁄₂ teaspoon salt
1 cup sour cream
2 tablespoons vanilla extract
³⁄₄ cup butter
2 (6 ounce) cans evaporated milk
2 cups granulated sugar
2 teaspoons vanilla extract

directions

Use the first 10 ingredients for the cake.
Sift cake flour, baking powder, and salt into a medium sized bowl.
Preheat oven to 350 degrees. Spray three 9-inch round cake pans with cooking spray OR grease and flour them.
In a large mixing bowl, cream 1 cup unsalted butter, 1/3 cup vegetable oil, and 2 1/2 cups sugar on high until fully incorporated and light and fluffy, about 5 to 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.
With the mixer on slow speed, alternate adding in flour mixture and sour cream, ending with flour until mixed through.
Do not overmix.
Divide batter evenly between prepared pans.
Bake in preheated oven for 23-30 minutes or until fully baked. (Over-baking will dry these cakes out).
11. Place on cooling rack for 10 minutes.
Remove cakes from pan and cool completely.
Use last four ingredients for Caramel Icing.
Add butter, evaporated milk, and 2 cups sugar to saucepan over medium heat until everything has melted together.
Leave over medium to low heat, stirring periodically, for about 1 1/2 to 2 hours (keeping an eye on it so it doesn't burn) until thickened and caramel has darkened to a golden brown. It should coat the back of a spoon. Reduce heat while cooking if necessary to prevent burning.
Remove from heat and add vanilla extract.
Cool for 15 to 20 minutes before icing the cake.

Questions & Replies

Got a question? Share it with the community!

Reviews

Old school perfection. Thank you

mmatl501

RECIPE SUBMITTED BY

SweetSueAl

Newport News, VA

I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too. <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif> I<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg>

View Full Profile