Description
This classic Caramel Cake features moist, tender layers of cake infused with sour cream and finished with a rich, homemade caramel icing. The golden caramel frosting is cooked slowly to a perfect thickness and draped over the cake’s layers, creating an indulgent dessert perfect for any celebration or special occasion.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter (1 stick, room temperature)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sour cream (room temperature)
- 1/3 cup heavy whipping cream (room temperature)
Caramel Icing Ingredients
- 3/4 cups salted butter (1 1/2 sticks)
- 24 oz evaporated milk (2 (12 oz cans))
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Liberally spray three 8-inch round cake pans with non-stick baking spray or grease and flour them to ensure the cakes do not stick.
- Mix Butter, Oil, and Sugar: In a mixer bowl, combine the unsalted butter and vegetable oil. Beat on high speed for 2 minutes until well blended. Slowly add granulated sugar and continue beating on high speed for 4-5 minutes until the mixture is very pale yellow and fluffy, indicating good aeration for a light cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure even mixing. Then mix in the vanilla extract.
- Sift and Incorporate Dry Ingredients: In a separate medium bowl, sift together the cake flour, baking powder, kosher salt, and baking soda. On the mixer’s lowest speed, gradually add the flour mixture to the wet batter in two additions. Be careful not to overmix to avoid a dense cake.
- Add Sour Cream and Heavy Cream: Add the sour cream and heavy whipping cream to the batter. Scrape down the sides and mix just until combined. Avoid overmixing to keep the batter light.
- Pour Batter into Pans and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 17 to 24 minutes. Start checking at 16 minutes by inserting a toothpick into the center; it should come out with just a few moist crumbs but no raw batter.
- Cool Cakes: Let the cakes rest in their pans for 10-15 minutes after baking. Then invert them onto wire cooling racks until completely cooled to room temperature before assembling the cake.
- Prepare Caramel Icing: In a saucepan over medium-low heat, combine the salted butter, evaporated milk, and granulated sugar. Stir consistently until everything is melted together.
- Cook Caramel: Continue cooking over medium-low heat, stirring frequently for approximately 1 1/2 to 2 hours. Watch carefully to avoid burning. The caramel will thicken and darken to a golden brown color, thick enough to coat the back of a spoon.
- Finish Caramel Icing: Remove from heat and stir in the vanilla extract. Allow the caramel to cool for about 15 to 20 minutes so it thickens further. If still too warm or thin, refrigerate briefly to achieve desired thickness. Optionally, for a frosting-like texture, whip the caramel in a stand mixer.
- Assemble Cake Layers: Ensure cake layers are completely cooled. Place a small dollop of caramel icing on your cake plate or stand to secure the first layer in place.
- Frost Each Layer: Using an offset spatula, spread a quarter of the caramel icing evenly over the top of the first cake layer, reaching the edges. Let set for about 5 minutes to firm slightly before adding the next layer.
- Add Remaining Layers: Place the second layer of cake over the first and repeat spreading another quarter of the icing. Let set for 5 minutes. Add the final layer of cake on top, then spread the remaining caramel icing over the entire top and sides of the cake.
- Let Cake Set: Allow the fully iced cake to set for approximately 30 minutes at room temperature before serving to ensure the icing firms up nicely for clean slicing and serving.
Notes
- Monitor the caramel closely while cooking, stirring frequently to prevent burning and ensure even thickening.
- Adjust heat carefully; increasing slightly can speed up thickening but requires constant attention.
- The caramel is done when it is golden brown, thick, and coats the back of a spoon.
- Cooling the caramel in the refrigerator can help it thicken faster if needed.
- Whipping the caramel icing is optional, depending on preferred texture—plain pourable caramel or a more frosting-like consistency.
- Do not overbake the cake layers to keep them moist and tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
