Real Deal Southern Caramel Cake

• Vegetarian

• Refrigerated

  • 6 Eggs plus 2 egg yolks, large

• Canned Goods

  • 2 (12 ounce cans Evaporated milk

• Baking & Spices

  • 1 tsp Baking powder
  • 3 cups Cake flour
  • 4 1/2 cups Granulated sugar
  • 1/2 tsp Salt
  • 2 2/3 tbsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 cup Butter, unsalted
  • 1 1/2 sticks Butter
  • 1 cup Sour cream

Found on grandbaby-cakes.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• ⅓ cup vegetable oil
• 2½ cups granulated sugar
• 3 cups sifted cake flour
• 6 large eggs plus 2 egg yolks, room temperature
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 2 tablespoons pure vanilla extract
• 1½ sticks butter
• 2 (12 ounce) cans evaporated milk
• 2 cup granulated sugar
• 2 teaspoons pure vanilla extract

Directions

• 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 DONT OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DONT 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.
• 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 1½- 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.
• 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.