The Pioneer Woman Tasty Kitchen
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Real Deal Caramel Cake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This is a classic southern caramel cake. No imitations or substitutions accepted. This is the real deal.

Ingredients

  • FOR THE CAKE:
  • 3 cups Sifted Cake Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 3 sticks Unsalted Butter, Room Temperature
  • 2 cups Granulated Sugar
  • 6  Eggs
  • 1  Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 1 cup Sour Cream
  • FOR THE ICING:
  • 2 sticks Unsalted Butter
  • 2 cans (12 Oz. Size) Evaporated Milk
  • 2 cups Granulated Sugar
  • 2 teaspoons Vanilla Extract

Preparation

For the cake:
Preheat oven to 350 F.

Sift cake flour, baking powder and salt into a medium sized bowl.

In a large mixing bowl, cream butter and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated. Add in vanilla extract and mix. With mixer on low speed, alternate adding in flour mixture and sour cream, ending with flour mixture until mixed through. Do not over mix.

Spray three 9 inch round cake pans with baking spray or grease and flour them. Pour batter into individual cake pans making sure each is the same size.

Bake in preheated oven for 23-30 minutes or until fully baked. Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice.

For the caramel icing:
Add butter, evaporated milk, and sugar to a saucepan over medium heat. Heat until everything has melted together. Leave over low heat for about 2 hours until thickened and caramel has darkened to a beautiful golden brown. Be careful to watch it, adjusting heat temperature to not let it burn. Remove from heat and add in vanilla extract. Cool for about 15-20 minutes before icing the cake.

2 Comments

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Tammy U on 4.28.2015

The cake is tasty, but the frosting is to die for!!! Took mine 2.5 hours to cook and I had to let it cool 45 minutes before it would stop running right off the cake. Will definitely make again. Thank you!

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shari on 12.4.2012

Wow, I’m excited to try this. What type of pan do you use to cook the icing? I’m just asking because I don’t want to burn it!

2 Reviews

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Tammy U on 4.28.2015

Meant to write a review instead of a comment! The cake is tasty, but the frosting is to die for!!! Took mine 2.5 hours to cook, then had to cool 45 minutes before it would stop running off the cake. Will definitely make again. Thank you!

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Mary on 1.26.2013

Really yummy! However, the frosting took me 3.5 hours to make, but it was worth it.

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