Homemade Caramel Cake
A classic Southern dessert, this homemade caramel cake features tender, buttery layers and a rich, slow-cooked caramel icing. Perfect for special occasions or family gatherings, this cake is a nostalgic treat that celebrates tradition and flavor with every bite.
Ingredients
- 2 sticks unsalted butter room temperature
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 2 tablespoons pure vanilla extract
- 3 cups cake flour sifted
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 sticks butter
- 2 cans evaporated milk 12 oz each
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter, oil, and sugar until light and fluffy (5–6 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Sift flour, baking powder, and salt in a bowl.
- Add dry ingredients and sour cream alternately to the batter, beginning and ending with flour. Mix until just combined.
- Grease and flour three 9-inch round pans. Divide batter evenly and smooth tops.
- Bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan, combine butter, evaporated milk, and sugar over medium heat. Stir until melted and dissolved.
- Reduce heat to medium-low. Cook 1.5 to 2 hours, stirring often, until thick and golden brown.
- Remove from heat, stir in vanilla, and let cool 15–20 minutes.
- Layer cakes with caramel icing, then frost top and sides. Reheat icing if needed.
Notes
Add chopped pecans between layers for crunch or a touch of sea salt to the icing for a salted caramel twist.
Nutrition
Calories: 640kcal
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