A classic, moist Southern cake with rich caramel icing that will melt your heart!
Ingredients
For the Cake:
1 cup unsalted butter (2 sticks), room temperature
⅓ cup vegetable oil
2 ½ cups granulated sugar
6 large eggs, room temperature
2 large egg yolks, room temperature
1 tablespoon pure vanilla extract
3 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
For Aunt Bev’s Caramel Icing:
¾ cup salted butter (1 ½ sticks)
24 oz evaporated milk (2 – 12 oz cans)
2 cups granulated sugar
2 teaspoons pure vanilla extract
Instructions
For the Cake:
1. Preheat oven to 350°F (175°C).
2. Mix butter, oil, and sugar in a stand mixer on high speed until light and fluffy, about 5-6 minutes.
3. Turn mixer to medium speed and add eggs and egg yolks one at a time. Scrape down the bowl as needed.
4. Stir in vanilla extract.
5. Sift together cake flour, baking powder, and salt.
6. With mixer on slow, alternate adding the flour mixture and sour cream, ending with flour mixture. Mix until just combined (don’t overmix!).
7. Prepare pans: Spray three 9-inch round cake pans with baking spray or grease and flour them.
8. Pour batter evenly into pans.
9. Bake for 23-30 minutes or until a toothpick comes out clean (don’t overbake!).
10. Cool the cakes for 10 minutes in the pans, then remove from pans and allow to cool completely on a wire rack before icing.
For the Caramel Icing:
1. In a saucepan over medium-low heat, combine butter, evaporated milk, and sugar. Stir constantly until everything is melted together.
2. Simmer for 1 ½ – 2 hours, stirring often to avoid burning. The caramel should thicken and darken to a golden brown. Be patient and adjust
heat as needed.
3. The caramel should coat the back of a spoon and have a thick texture.
4. Remove from heat and stir in vanilla extract.
5. Let the caramel cool for 15-20 minutes until it thickens. If it’s still too warm, cool it in the refrigerator to thicken more.
6. Optional: Some people like to whip the caramel in a stand mixer for a fluffier texture. It’s up to you!
To Assemble:
1. Place the first cake layer on your cake stand or plate. Add a small dollop of icing to the center to help it stay in place.
2. Spread ¼ of the caramel icing over the first layer, reaching the edges. Let it firm up for about 5 minutes.
3. Add the second layer, center it over the first, and spread another ¼ of the icing. Let it set for another 5 minutes.
4. Add the final layer and spread the remaining caramel icing over the top and sides of the cake.
5. Let the cake set for 30 minutes to allow the icing to firm up before serving.
Enjoy your delicious Southern Caramel Cake!