Check out what my friends at Grandbaby Cakes had to say about this Real Deal Southern Caramel Cake:

OMG! I made this cake for Thanksgiving it was sooooo good! This cake will go in heavy rotation.

 

I’m telling y’all, you will not disappoint with this cake. You can have all the chocolate, vanilla, marble and red velvet cakes in the world and this caramel cake … well… takes the cake. You will never have another like it. While I don’t make it often, I do make it on special occasions because it is that kind of dessert.

Ingredients

1 cup (2 sticks) Land O Lakes unsalted butter, room temperature
1/3 cup Wesson vegetable oil
2 1/2 cups granulated Domino sugar
3 cups sifted Gold Medal cake flour
6 large Eggland’s Best eggs plus 2 egg yolks, room temperature
1 teaspoon Clabber Girl baking powder
1/2 teaspoon Morton salt
1 cup Daisy sour cream, room temperature
2 tablespoons McCormick pure vanilla extract

For Aunt Bev’s Caramel Icing
1 1/2 sticks Land O Lakes butter
2 (12 ounce) cans Borden evaporated milk
2 cups granulatedDomino sugar
2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees.  In a large mixing bowl, cream Land O Lakes butter, Wesson oil and Domino sugar on high until fully mixed and light and fluffy, about 5-6 minutes.  Turn mixer to medium speed and mix in your eggs and egg yolks one at a time until well combined.  Add in McCormick vanilla extract and mix.  Sift cake flour, baking powder and salt into a medium sized bowl.  With mixer on slow speed, alternate adding in flour mixture and Daisy sour cream ending with flour mixture until mixed through.  Do not over mix.

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Quick Tip: Remember good things come to those who wait, this cake is well worth the effort!

Thank you to Grandbaby Cakes for this awesome recipe!

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