Southern Caramel Cake

Ingredients

• 3 cup cake flour (Swans Down brand recommended)
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 2 stick unsalted butter (softened; Kerrygold recommended)
• 2 cup white sugar
• 1 tbsp vanilla extract
• 1 tsp almond extract (McCormick brand recommended)
• 0.5 cup sour cream
• 0.33 cup vegetable oil
• 4 eggs (room temperature)
• 2 egg yolks (room temperature)
• 0.5 cup buttermilk
• 2 cup white sugar (for caramel)
• 24 fl oz evaporated milk (two 12oz cans; Nestle brand recommended)
• 1.5 stick unsalted butter (for caramel)
• 1 tbsp vanilla extract (for caramel)

Steps

1. 1

   In a large bowl, combine the 3 cups of cake flour, 2 tsp baking powder, 1 tsp salt, and 1 tsp baking soda. Mix together thoroughly and set aside.

2. 2

   In a separate mixing bowl, cream together 2 sticks of softened unsalted butter and 2 cups of white sugar until the mixture reaches a sand-like texture.

3. 3

   Add 1 tbsp of vanilla extract, 1 tsp almond extract, and 1/2 cup sour cream to the butter mixture. Blend for about 6-7 minutes until the batter is lighter in color and fluffy.

4. 4

   Add 1/3 cup vegetable oil, 4 room temperature eggs, and 2 room temperature egg yolks. Blend until the mixture is smooth.

5. 5

   Add half of the dry flour mixture to the wet ingredients and blend. Pour in 1/2 cup of buttermilk, then add the remaining dry mixture. Blend until the batter is completely smooth.

6. 6

   Preheat your oven to 350°F (175°C). Butter and flour two 8x3 inch cake pans.

7. 7

   Divide the batter between the prepared pans and bake for 25-30 minutes. Check for doneness at the 25-minute mark by poking with a toothpick; it should come out clean.

8. 8

   Remove the cakes from the oven and let them cool completely while you prepare the caramel.

9. 9

   In a saucepan, combine 2 cups white sugar, 24 fl oz evaporated milk, and 1.5 sticks of unsalted butter.

10. 10

    Cook the mixture over low to medium heat, whisking constantly for at least 1.5 to 2 hours. This 'low and slow' process is necessary until the caramel begins to thicken significantly.

11. 11

    Once the caramel has thickened, stir in 1 tbsp of vanilla extract and whisk again.

12. 12

    Remove the caramel from the heat and transfer it to a bowl. Let it cool for at least 20-30 minutes to reach a spreadable consistency before frosting your cooled cakes.

Notes

The caramel requires patience and must be cooked 'low and slow' for up to 2 hours to achieve the correct thickness. Ensure eggs and yolks are at room temperature for proper emulsification of the batter.

Nutrition per serving

• dessert
• cake
• Southern
• caramel
• baked
• holiday
• celebration