If you love caramel, like my husband, Bruno and I do, then you will love this cake. It takes awhile to make but is so worth it. The cake is homemade from scratch and the caramel is made on top of the stove. It’s real caramel, not that brown sugar stuff. This caramel would be great over ice cream too!
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups granulated sugar
1/2 cup vegetable oil
3 cups sifted cake flour (NOTE: Sift the flour, salt, baking powder 3 times for a fluffier cake)
6 large eggs plus 2 egg yolks at room temperature
1 tsp baking powder
1/2 tsp salt
12 oz (1 1/2 cups) sour cream at room temperature
2 tbspn pure vanilla extract
1 1/2 sticks butter
2 (12 ounce) cans evaporated milk
2 cups granulated sugar
2 tsp vanilla extract
Preheat oven to 350°.
In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Do not skimp on this part.
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 (I sifted 3 times). With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. Do not over mix.
Grease and flour (3) 9-inch round cake pans.
Pour batter into individual cake pans evenly.
Bake in preheated oven for 23-30 minutes or until fully baked but DON’T OVER-
BAKE THESE CAKES (test them early). 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 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.
It should COMPLETELY coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn. Remove from heat and add in vanilla extract.
Cool for up to 30-45 minutes before icing the cake.
You have to let this caramel icing cool and thicken. If you are having problems with your cake sliding, it is because the caramel is too thin. If you let it GET TOO THICK, just add a little bit of milk.
One Comment Add yours