One of the best caramel cake recipes I’ve found! This easy caramel cake recipes will become a family favorite.
Some days I wish I lived closer to my sister. The day she sent me photos of this Caramel Cake, for instance.
I want to dive face first into this thing. I want Caramel Cake for breakfast.
But alas, *sniff, sniff* she lives two states away, and the cake was history long before I could have gotten there to share it. But it’s not too late to share it with you! I’m turning my blog over to Em now, to give you all the delicious details.
Work hard, eat hard; that’s what I always say. This weekend I know someone who has been working very hard and it’s my responsibility to take care of the rest.
My husband works in a glass factory, which is hot work given that he spends 8 hours a day around furnaces turned on to temperatures in the thousands. This was an unusual week in that he had to work all weekend long, which sucks bad enough, but to add insult to injury, it’s 90+ degrees outside making hot work excruciating.
Like my workin’ man, I am really ready for summer to be over. I’m itching to pull out all my jewel-toned sweaters and scarves. I’m ready to turn on the heater and snuggle up under a blanket with a book and a glass of whiskey. More than anything though, I’m ready for fall food: pumpkins, butternut squash, soup, apples, and of course….caramel.
Yes, yes, you can eat caramel year-round but there’s something about caramel that pairs so well with fall and winter flavors. It rounds out the tartness of an apple pie, it gives depth and creaminess to carrot cake, and if you haven’t put a little caramel on your pumpkin cookies, then it’s time to come toward the light.
Despite the hot weather, I turned on my stove and made caramel frosting then I turned on my oven and made caramel cake.
Want more? Try these layer cakes!
|Mint Cake||Chocolate Cake||Chocolate PB Cake|
- 8 oz. sour cream
- ¼ Cup milk
- 1 Cup butter, softened
- 2 Cups sugar
- 4 large eggs
- 2¾ Cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. vanilla extract
- 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.
- Spread Caramel Frosting between layers and on top and sides of cake.
- ⅓ Cup sugar
- 1 Tblsp. flour
- 2½ Cups sugar
- 1 Cup milk
- ¾ cup butter
- 1 tsp. vanilla extract
- Sprinkle ⅓ cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly until sugar is melted and syrup is light golden brown. 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.
- 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 with whisk attachment until spreading consistency (about 20 minutes).