Recipes

Caramel Cake

Recipe submitted by: Amy Pickett

Recipe courtesy of: http://www.myrecipes.com/recipe/caramel-cake-00420000018566/

A delightfully delicious southern style cake.
 
cook 15min
cook 35min
cook 1 double layer round cake, Icing Makes about 3 cups

What's in it

Ingredients

*Cake
1 (8-oz.) container sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

*Caramel Frosting
1/3 cup sugar
1 tablespoon all-purpose flour
2 1/2 cups sugar
1 cup milk
3/4 cup butter
1 teaspoon vanilla extract

How to cook it

Directions

  • Preheat oven to 350°. Combine sour cream and milk.
  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
  • Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
  • To Make Caramel Frosting: Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.
  • Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.
  • Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)
  • Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).
  • Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).
  • Spread Caramel Frosting between layers and on top and sides of cake.