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The genuine article caramel cake imitators all appeared to be alright yet nothing similar to the one I am accustomed to eating. The exemplary caramel cake formula has a damp yet somewhat thick (yet at the same time light) yellow spread cake that isn’t too sweet on the grounds that the caramel icing is the genuine star of the gathering. The exemplary southern caramel cake doesn’t alternate way the caramel icing formula with a speedy earthy colored sugar butterscotch strategy, which is a caramel icing replacement (my formula doesn’t easy route anything). This caramel uses granulated sugar and vanished milk to make the delicious flavor.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
Ingredients
For the Cake:
1 cup unsalted butter, room temperature 2 sticks
1/3 cup vegetable oil
2 1/2 cups granulated sugar
3 cups Cake flour, sifted
6 large eggs room temperature
2 large egg yolks room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 tablespoons pure vanilla extract
For Aunt Bev’s Caramel Icing:
1 1/2 sticks butter
2 cans evaporated milk 12 ounces each
2 cup granulated sugar
2 teaspoons pure vanilla extract
Instructions
For the Cake:
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 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.
Sift cake flour, baking powder and salt into a medium sized bowl.
With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
Do not over mix.
Spray three 9 inch round cake pans with baking spray or grease and flour them.
Pour batter into individual cake pans evenly.
Bake in preheated oven for 23-30 minutes or until fully baked (but DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT).
Remove cake pans from oven and cool on cooling racks for 10 minutes.
Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
Make sure that the caramel turns the color of the photo below before stopping the heat.
It should also thickly coat the back of a spoon to ensure thickness. See notes below for additional tips for the caramel.
Be careful to watch, adjusting heat temperature to not let it burn.
Remove from heat and add in vanilla extract.
Cool for about 15-20 minutes to allow it to thicken before icing the cake. If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!
P.S. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture. That is totally up to you.
