Homemade Caramel Cake
This classic Southern caramel cake features tender, buttery layers and a rich, slow-stirred caramel icing that’s worth every minute. Made for holidays, birthdays, or when you need a little warmth in the form of sugar and butter, it’s a timeless treat that never fails to comfort and impress.
Ingredients
- 1 cup unsalted butter room temp (2 sticks)
- ⅓ cup vegetable oil
- 2½ cups sugar
- 6 eggs room temp
- 2 tbsp vanilla extract
- 3 cups cake flour sifted
- 2 tbsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 1½ sticks unsalted butter for icing
- 2 cans evaporated milk 12 oz each
- 2 cups sugar for icing
- 2 tsp vanilla extract for icing
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a stand mixer, beat butter, oil, and sugar until pale and fluffy (about 5 minutes).
- Add eggs one at a time, then stir in vanilla.
- In a separate bowl, sift flour, baking powder, and salt.
- Add flour to the butter mixture in three additions, alternating with sour cream. Begin and end with flour. Mix until just combined.
- Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out with crumbs. Cool in pans 10 minutes, then remove to cool completely.
- For the icing, melt butter in a heavy-bottomed pot. Stir in evaporated milk and sugar. Cook over medium-low heat, stirring often, for about 90 minutes.
- Icing is ready when thickened, amber-colored, and coats a spoon. Remove from heat, stir in vanilla, and cool slightly (15–20 minutes).
- To assemble, place one cake layer on a plate. Spread icing on top, then repeat with remaining layers. Finish by spreading icing around the sides.
- Let the cake sit to set the icing. Slice and serve.
Notes
If icing thickens too much while frosting, rewarm gently. This cake improves with age — even better the next day.
Nutrition
Calories: 620kcal
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