CARAMEL CAKE RECIPE

Caramel cake is a Southern delight and one of my favorite cakes to make. This recipe is absolutely wonderful. As you can see, this caramel cake is down to the last 2 or 3 pieces! My three fellas love this cake, but I believe it is Jonathan’s favorite. It is really so good and I especially like the icing. Hope you try it for your family. Let me know how it turns out. Happy baking. This is a very old recipe I’ve had since I married in 1977.

CAKE  [Makes 3 layers]
· 2 sticks of butter (room temperature)
· 3 cups of sugar
· 6 eggs
· 3 cups White Lily all purpose flour 
· 1/8 tsp salt
· 1/4 tsp baking soda
· 1 cup sour cream
· 1 T. vanilla extract

1. Preheat oven to 350 degrees.
2. Grease and flour 3 nine-inch round cake pans. I love to use Baker’s Joy spray.
3. Cream butter and sugar until fluffy (I use my wonderful KitchenAid stand mixer). No shortcuts here! Fluffy means fluffy. 
4. Add eggs one at a time, blending after each egg is added. 
5. Stir salt into flour, stir baking soda into sour cream. 
6. Alternately add flour mixture and sour cream to the batter, mixing well after each addition.
7. Stir in the vanilla extract. Always use GOOD vanilla! 
8. Divide the batter evenly into prepared pans and bake 25 to 28 minutes. The batter is thick. 
9. Let the cake layers cool in pans for a few minutes; then turn out onto cake racks to cool completely. Do not attempt to ice until they are completely cool. Completely cool. Completely. Cool. 

CARAMEL ICING
2 cups packed dark brown sugar
2 sticks of butter (I use salted butter)
3/4 cup of evaporated milk 
1 tsp. vanilla flavoring
4-5 cups powdered sugar (start with 4 cups)

1. In large heavy saucepan (I like to use a non-stick pan), melt the 2 sticks of butter over medium heat.
2. Add the dark brown sugar and bring to a boil. Then reduce heat and simmer the butter and sugar together for 2 minutes longer, stirring constantly.
3. Add the 3/4 cup of evaporated milk (or heavy cream) to butter/sugar mixture, bring to a slight boil again, constantly stirring. After blended, remove from heat.
4. After removing pan from heat, stir in the vanilla.
5. Pour hot icing mixture into a large mixing bowl.
6. Now add the 4 cups of powdered sugar.
7. Using a handheld electric mixer, beat in the confectioner’s sugar until the icing is smooth and fluffy.
8. Timing is everything! The caramel icing will get stiffer as it cools, so ice your cake and if needed, add more cream by tablespoon increments). If your icing is too thin, add a bit more powdered sugar. You’ll get the feel for the perfect texture! Dipping your icing spatula into a glass of warm water is helpful for a smooth presentation.

AGAIN…MAKE SURE THE CAKE IS COMPLETELY COOL BEFORE ICING!

This cake is rich and especially good with a cup of coffee or glass of cold milk! I love to make it at Thanksgiving and Christmas…and really, any time! 🙂 

Blessings,