Caramel Cake

  • 2 sticks butter
  • 3 cups sugar
  • 6 eggs
  • 1 tsp vanilla
  • 8 ounces sour cream
  • 2 ⅔ cups flour (all-purpose)
  • ¼ tsp baking soda
  • 1 tsp salt
  • Caramel frosting
  • 2 sticks butter
  • 2 cups light brown sugar
  • ½ cup evaporated milk
  • 1 tsp vanilla
  • 4 cups powdered sugar

Preheat convection oven to 355° F. Cream butter and sugar until fluffy. Add eggs one at a time and beat. Add sour cream. Fully mix in dry ingredients. Put into three lightly buttered and floured pans and smooth out. Cook 35 minutes until toothpick comes out clean. Cool 5 minutes in pan. turn on rack.

Frosting: Melt butter, brown sugar and evaporated milk. Cook 2 minutes over medium heat. Add vanilla and remove from heat immediately. Add powdered sugar and beat until smooth. Frost a 3-layer cake.

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