Description
Indulge in the rich and decadent delight of a homemade caramel cake. This recipe yields a moist and flavorful cake with layers of creamy caramel icing, perfect for any special occasion or simply to satisfy your sweet tooth cravings.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (room temp)
- ⅓ cup vegetable oil
- 2½ cups sugar
- 6 eggs (room temp)
- 2 tbsp vanilla extract
- 3 cups cake flour (sifted)
- 2 tbsp baking powder
- ½ tsp salt
- 1 cup sour cream
Caramel Icing:
- 1½ sticks unsalted butter
- 2 cans evaporated milk (12 oz each)
- 2 cups sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a stand mixer, beat butter, oil, and sugar until pale and fluffy (about 5 minutes).
- Add eggs one at a time, then stir in vanilla.
- In a separate bowl, sift flour, baking powder, and salt.
- Add flour to the butter mixture in three additions, alternating with sour cream. Begin and end with flour. Mix until just combined.
- Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out with crumbs. Cool in pans 10 minutes, then remove to cool completely.
- For the icing, melt butter in a heavy-bottomed pot. Stir in evaporated milk and sugar. Cook over medium-low heat, stirring often, for about 90 minutes.
- Icing is ready when thickened, amber-colored, and coats a spoon. Remove from heat, stir in vanilla, and cool slightly (15–20 minutes).
- To assemble, place one cake layer on a plate. Spread icing on top, then repeat with remaining layers. Finish by spreading icing around the sides.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Caramel cake, Homemade cake, Dessert, Baking, Caramel icing
