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- 1
Get your pans ready
Preheat the oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper. Take your time here — a clean release is what saves a layer cake.
- 2
Cream the batter
In a large bowl, beat 2 cups of the brown sugar with 1 cup of the softened butter and the canola oil on medium speed until smooth. Beat in the eggs and egg yolks one at a time until light and fluffy, about 2 to 3 minutes. Beat in the sour cream and 2 teaspoons of the vanilla.
- 3
Add the dry ingredients
In another bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture a little at a time, beating well after each addition. Divide the batter evenly among the three prepared pans.
- 4
Bake the layers
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then turn the cakes out and let them cool completely. Trim off any domed tops with a serrated knife so the layers stack level.
- 5
Make the caramel frosting
In a heavy saucepan, bring the remaining 1 cup butter and remaining 1½ cups brown sugar to a boil. Cook for 2 minutes, stirring constantly. Off the heat, slowly stir in the heavy cream and the remaining 2 teaspoons vanilla. Let it cool to room temperature, then pour into a mixing bowl and beat in the confectioners' sugar until smooth.
- 6
Frost and set
Place one layer on your serving plate and spread it with a third of the frosting. Repeat with the next two layers, frosting the top last. Chill about 30 minutes until the caramel sets, then slice and serve.
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Old-Fashioned Southern Caramel Cake
Created by: DeepSouthDiner
Ingredients
- 2 cup butter
- 1/4 cup canola oil
- 3 1/2 cup brown sugar
- 5 eggs
- 3 egg yolks
- 1 cup sour cream
- 4 tsp vanilla extract
- 3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup heavy cream
- 4 cup confectioners' sugar
Instructions
- Get your pans readyPreheat the oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper. Take your time here — a clean release is what saves a layer cake.
- Cream the batterIn a large bowl, beat 2 cups of the brown sugar with 1 cup of the softened butter and the canola oil on medium speed until smooth. Beat in the eggs and egg yolks one at a time until light and fluffy, about 2 to 3 minutes. Beat in the sour cream and 2 teaspoons of the vanilla.
- Add the dry ingredientsIn another bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture a little at a time, beating well after each addition. Divide the batter evenly among the three prepared pans.
- Bake the layersBake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then turn the cakes out and let them cool completely. Trim off any domed tops with a serrated knife so the layers stack level.
- Make the caramel frostingIn a heavy saucepan, bring the remaining 1 cup butter and remaining 1½ cups brown sugar to a boil. Cook for 2 minutes, stirring constantly. Off the heat, slowly stir in the heavy cream and the remaining 2 teaspoons vanilla. Let it cool to room temperature, then pour into a mixing bowl and beat in the confectioners' sugar until smooth.
- Frost and setPlace one layer on your serving plate and spread it with a third of the frosting. Repeat with the next two layers, frosting the top last. Chill about 30 minutes until the caramel sets, then slice and serve.