Monday, September 14, 2020

Southern Caramel Cake Recipe

Southern Caramel Cake Recipe

This southern caramel cake recipe is a traditional caramel cake made from an ancestral family recipe. It's delicious topped with a homemade caramel icing!


For the cake:

  • 1/3 cup vegetable oil
  • 1 cup sour cream
  • 6 large eggs at room temperature
  • 1/2 teaspoon of salt
  • 3 cups cake flour, sifted
  • 1 teaspoon of baking powder
  • 2 1/2 cups granulated sugar
  • 2 tablespoons of pure vanilla extract
  • 1 cup unsalted butter, room temperature 2 sticks
  • 2 large egg yolks at room temperature

For Aunt Bev's Caramel Frosting:

  • 2 cups of granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 1 1/2 sticks of butter
  • 2 cans of evaporated milk 12 ounces each


For the cake:

First, preheat the oven to 350 degrees.

Then, in a large mixing bowl, cream the butter, oil and sugar over high heat until completely incorporated and light and fluffy, about 5 to 6 minutes.

Turn the mixer on to medium speed and mix the eggs and egg yolks one by one until well incorporated.

Add the vanilla extract and mix.

Sift cake flour, baking powder and salt into a medium bowl.

With a mixer on slow speed, alternately add the flour mixture and sour cream, finishing with the flour mixture until combined.

Do not over mix.

Spray three 9-inch round cake pans with spray or grease and flour.

Pour the batter evenly into individual cake pans.

Bake in preheated oven for 23 to 30 minutes or until cooked through (but DO NOT OVERBAKE THESE CAKES - CHECK EARLY SO THEY DO NOT DRY).

Remove cake pans from oven and cool on cooling racks for 10 minutes.

Remove the cakes from the molds and wait until they are completely cooled in ice.

For the caramel icing:

Add the butter, evaporated milk and sugar to a saucepan over medium heat until everything is melted together.

Leave on medium to low heat, stirring periodically for about 1 1/2 hours (watch all the time to make sure it does not burn until it has thickened and the caramel has turned a nice golden brown.

Make sure the caramel takes on the color in the photo below before turning off the heat.

It should also cover the back of a spoon to ensure its thickness. See the notes below for additional caramel tips.

Be careful to watch, adjusting the temperature of the heat so as not to let it burn.

Remove from the heat and add the vanilla extract.

Let cool for about 15-20 minutes to allow it to thicken before frosting the cake. If you see that it's too hot and not thick enough yet, cool it in the fridge and thicken it up!

P.S. Some people like to take the caramel and whip it in a stand mixer to create a more icing texture. It is entirely up to you. Happy Cooking Time.