Description
Grandma’s caramel cake recipe delivers classic Southern comfort with rich, golden layers and silky frosting. Creamy caramel notes and delicate crumb create a nostalgic dessert you’ll savor slice after delightful slice.
Ingredients
Scale
- 6 large eggs (room temperature)
- 2½ cups (500 grams) granulated sugar
- 3 cups (720 ml / 24 fl oz) cake flour (sifted)
- 1 cup (240 ml / 8 fl oz) sour cream
- 2 sticks (226 grams / 8 oz) unsalted butter (room temperature)
- 1½ sticks (170 grams / 6 oz) butter
- 2 cans evaporated milk (12 oz / 340 grams each)
- ⅓ cup (80 ml / 2.7 fl oz) vegetable oil
- 2 tbsps (30 ml / 1 fl oz) baking powder
- 2 tbsps (30 ml / 1 fl oz) pure vanilla extract
- 2 tsps (10 ml / 0.33 fl oz) pure vanilla extract (for icing)
- ½ tsp (2.5 grams) salt
Instructions
- Preparation: Preheat oven to 350°F (175°C) and thoroughly coat three 9-inch round cake pans with baking spray to prevent sticking.
- Butter Mixture: Cream butter, vegetable oil, and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. Gradually incorporate eggs one at a time, blending thoroughly, and mix in vanilla extract until smooth.
- Dry Ingredients: Sift flour, baking powder, and salt to eliminate lumps and ensure even distribution. Gently fold dry ingredients and sour cream into the butter mixture, alternating and beginning/ending with dry ingredients to maintain batter’s airiness.
- Baking Process: Evenly distribute batter among prepared pans, smoothing tops with a spatula. Bake for 25-30 minutes, rotating pans midway to ensure uniform baking. Test doneness with a toothpick inserted into cake center.
- Cooling: Allow cakes to rest in pans for 10 minutes, then transfer to wire racks to cool completely.
- Caramel Icing Preparation: Melt butter in a large saucepan over medium heat. Add evaporated milk and sugar, stirring until sugar dissolves completely. Reduce heat and simmer, stirring frequently to prevent scorching.
- Icing Development: Continue cooking for 45-60 minutes until mixture thickens and achieves a rich golden caramel color. Remove from heat, stir in vanilla extract, and let cool for 15-20 minutes, stirring occasionally.
- Cake Assembly: Position first cake layer on serving plate and spread a generous layer of caramel icing. Carefully stack remaining layers, covering entire cake with remaining icing.
- Finishing Touches: Gently reheat icing if it becomes too firm. Optionally garnish with chopped pecans or a caramel sauce drizzle for enhanced presentation.
- Serving: Slice and serve the caramel cake at room temperature, allowing guests to savor its decadent layers and rich flavor.
Notes
- Butter Softening Tip: Ensure butter is at room temperature for smoother, more even mixing and better cake texture.
- Ingredient Precision: Measure ingredients exactly using proper measuring cups and spoons for consistent baking results.
- Baking Time Watch: Oven temperatures vary, so start checking cake doneness at 20 minutes to prevent overbaking and dryness.
- Caramel Patience Matters: Stir caramel continuously and watch closely to prevent burning, which can create bitter flavors.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 480
- Sugar: 36 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 105 mg