Homemade Caramel Cake Recipe



This moist, fluffy caramel cake will set your heart aflutter !! This buttery vanilla cake is a sweet and simple old-fashioned cake recipe that perfectly complements that rich, decadent caramel frosting


#For the cake:

- Vegetable oil: 1/3 cup

- Unsalted butter: 2 sticks (at room temperature)

- Flour for sifted cake: 3 cups

- Sugar: 2 1/2 cups

- Eggs: 6 large + 2 egg yolks (at room temperature)

- Baking powder: 1 teaspoon

- Salt: 1/2 teaspoon

- Sour cream: 1 cup

- Vanilla extract: 2 tablespoons 

#For the caramel icing:

- Butter: 1 1/2 sticks

- Evaporated milk: 2 cans

- Sugar: 2 cup of (granulated)

- Pure vanilla extract: 2 teaspoons


#For the cake:

1. To begin with, your oven should be preheated to 180 degrees centigrade.

2. About 5 to 6 minutes, beat together the butter, oil and sugar at high speed In a large bowl with the help of our mixer, until it is completely incorporated and a light and fluffy mixture is left.

3. Immediately, go ahead and lower your speed to medium and mix the eggs and egg yolks, one at a time. This should be well incorporated.

4. You can then add the vanilla extract and mix.

5. Into a medium bowl, sift the cake flour, baking powder and salt.

6. You'll want to add the flour mixture with the mixer on slow speed, and then the sour cream little by little, alternating until you have finished beating them all.

7. Stop beating once you have a homogeneous consistency, just to avoid over mixing.

8. Make sure to grease with butter or spray. Then flour three 20-centimeter molds.

9. The mixture should be poured evenly into the three molds. 

10. About 25 to 30 minutes, bake until completely cooked (when a toothpick in the center of the cake comes out clean).

11. Finally, go ahead and remove the moulds from the oven and permit it cooled for about 10 minutes. Always remember to remove the cakes from the molds and wait until it is completely cooled.

#For the caramel icing:

1. In a saucepan over medium heat, go ahead and add the butter, evaporated milk, and sugar until everything has melted.

2. And please leave over medium heat. Make sure to stir until it has thickened and the caramel has darkened to a beautiful golden color.

3. Before removing it from the hea, ensure the caramel color is like the one in the picture below.

4. OK go ahead and remove from the heat and add the vanilla extract.

5. All that needs to be done now is to let it cool down for about 15 to 20 minutes before decorating the cake.

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