Description
A beginner-friendly Southern-style moist caramel cake made with tender brown sugar vanilla layers and rich, homemade caramel frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (room temperature)
- 1/4 cup vegetable oil (e.g., canola)
- 1 cup white granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1/2 cup sour cream (or yogurt/buttermilk, room temperature)
- 1/2 cup full-fat milk (room temperature)
- 3/4 cup unsalted butter (for frosting)
- 1 1/2 cups white granulated sugar (for frosting)
- 2 cups evaporated milk (for frosting)
- 1/4 teaspoon salt (for frosting)
- 1/3 cup cream (whipping or heavy cream, for frosting)
- 1 1/2 teaspoons vanilla extract (for frosting)
Instructions
- Preheat oven to 320°F (160°C) with fan or 350°F (175°C) without fan. Grease and line two 8-inch cake pans with parchment paper.
- Sift together flour, cornstarch, baking powder, and salt. Mix well and set aside.
- In a large bowl, beat the butter, oil, white sugar, and brown sugar with an electric mixer for about 2 minutes until light and fluffy.
- Add eggs one at a time, mixing thoroughly between each addition.
- Mix in sour cream and vanilla extract until combined. Set the mixer aside.
- Fold in half the dry mixture using a spatula. Add the milk and fold again. Add the remaining dry ingredients and mix gently until just combined.
- Divide the batter evenly between the pans. Bake for 28–30 minutes or until a toothpick comes out clean. Let cool in pans for 15–20 minutes, then transfer to a wire rack.
- To make frosting, combine butter, sugar, evaporated milk, and salt in a saucepan over medium heat. Stir until melted and simmering.
- Reduce heat to low-medium and cook for about an hour, stirring frequently until thick and golden brown. Add cream and vanilla. Stir and let cool for 25 minutes.
- Level cooled cake layers. Spread caramel frosting on one layer, top with second layer, and cover entire cake with frosting. Smooth as desired and serve.
Notes
- Use yogurt or buttermilk if sour cream is unavailable.
- If the caramel frosting is too thick, warm it slightly or add cream.
- If the caramel frosting is too thin, let it cool longer or reduce further on heat.
- Don’t overmix the batter to avoid a dense cake.
- Unfrosted cake layers can be frozen for up to 2 months.
- Prep Time: 1 hour 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 688
- Sugar: 59g
- Sodium: 318mg
- Fat: 39g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 79g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 139mg