Caramel Cake
Description
When a vanilla or chocolate cake seems too ordinary, choose this caramel cake with its layers of brown sugar-infused cake and rich caramel frosting.
Ingredients
- 1 cup butter, softened
- 1/4 cup canola oil
- 2 cups packed brown sugar
- 5 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1-1/2 cups packed brown sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
Directions
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment.
- In a large bowl, beat together brown sugar, butter, and oil on medium speed until smooth. Beat in eggs and egg yolks, one at a time, until fluffy, 2-3 minutes. Beat in sour cream and vanilla extract.
- In another large bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture, beating well after each addition. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes
- Remove from oven; cool on wire racks 10 minutes. Remove cakes from pans; cool completely on wire racks.
- In a heavy saucepan, bring butter and brown sugar to a boil. Cook 2 minutes, stirring consistently. Remove from heat, slowly stir in heavy cream and vanilla. Cool to room temperature. Transfer to large mixing bowl, beat in confectioners sugar.
- Place 1 cake layer on a serving plate; spread with 1/3 frosting. Repeat layers. Top with remaining cake layer. Frost top with remaining frosting. Chill until frosting is set, about 30 minutes; serve.
