HOW TO MAKE HOMEMADE CARAMEL CAKE
The following recipe must be used if you want true Southern Caramel Cake with the greatest caramel frosting possible. Absolutely authentic!!!!
Homemade caramel cake recipes have always been a classic in my collection, and I could eat them every day of the week. It is something my family has been making for decades, and it is undoubtedly a classic Southern dish.
When it comes to the traditional caramel cake recipe, the delicious but somewhat thick (but still light) yellow butter cake is the star of the show, with the caramel frosting serving as the real star of the occasion.
This recipe for caramel cake is ideal for the holiday season. It is not a simple cake to make, as I previously said, since it may take up to 3 hours to finish the recipe. For special events and holidays such as Thanksgiving, Christmas, or a family reunion, this caramel cake is a must-have. This cake has been prepared with affection and should be shared with people who are extremely important in your life.
THE FOLLOWING INGREDIENTS WILL BE REQUIRED TO MAKE THE CAKE:
Unsalted butter, I used 2 sticks, at room temperature.
1/3 Cup.Of Canola oil.
Granulated sugar; I used 2½ cups
Sifted Cake flour; you’ll need 3 cups.
6 large eggs, at room temp.
2 large egg yolks, at room temp.
1 tsp.Of baking powder.
½ tsp.Of salt.
1 Cup.Of sour cream.
2 Tbsp.Of pure vanilla extract.
FOR MAKING THE FAMOUS CARAMEL ICING, YOU’LL NEED:
1½ Sticks.Of unsalted butter.
Evaporated milk; I used 2 cans, 12-oz each.
2 Cups.Of granulated sugar.
2 Tsp.Of pure vanilla extract
PREPARATION:
TO MAKE THE CAKE, START WITH THE FOLLOWING:
Step 1
First, you need to prepare the oven, and heat it to 350 degrees Fahrenheit.
Step 2
Secondly, cream butter, oil, and sugar on high speed in a large mixing basin until well combined and light and fluffy, approximately 5-6 minutes.
Step 3
Increase mixer speed to medium and add eggs and egg yolks one at a time, mixing thoroughly after each addition. Mix in vanilla essence. In a medium-sized mixing basin, sift cake flour, baking powder, and salt.
Step 4
Using a slow-speed mixer, alternate adding the flour mixture and sour cream, finishing with the flour mixture, until combined. Avoid over-mixing.
Step 5
Spray or oil and flour three 9-inch round cake pans with baking spray. And equally, distribute the batter among individual cake pans.
Step 6
Bake the cakes for 27 to 30 minutes, or until thoroughly cooked (but do not overbake them, check earlier to prevent them from drying out).
Step 7
Remove cake pans from the oven and cool for 10 minutes on cooling racks before removing them from the pans and cooling fully before icing.
FOR MAKING THE CARAMEL ICING, FOLLOW THESE STEPS:
Step 1
In a saucepan over medium heat, combine the butter, evaporated milk, and sugar until completely melted.
Step 2
Continue to stir occasionally over medium to low heat for about 1 1/2–2 hours (watch carefully the whole time to ensure it does not burn) or until the caramel has thickened and deepened to a lovely golden color.
Step 3
Before removing from the heat, check to see that the caramel has reached a beautiful golden color.
Additionally, it should cover the back of a spoon generously to ensure thickness.
Step 4
Keep an eye on it and adjust the heat temperature as necessary to prevent it from burning. Take the pan off the heat and add the vanilla essence.
Step 5
Before frosting the cake, let it sit for approximately 15-20 minutes to thicken. If you see that it is still too warm but not quite thick enough, chill it in the refrigerator and thicken it up!
