This is one of the most decadent and indulgent caramel cake you could ever imagine. Homemade caramel cake infused with a caramel frosting around this moist cake. We are making a caramel cake making everything completely from scratch. So start off by putting some vegetable oil into a bowl and add in granulated sugar and take your handheld mixer and mix the two ingredients together. Next, add in your eggs one at a time mixing everything until it is nice and creamy on low speed and now you are ready for the next step. In another clean bowl add some sour cream and pour in some buttermilk. Once everything is in that bowl mix it until it is nice and creamy using a hand mixer and you are ready to put everything together.
Now it is time to start adding in your dry ingredients which is (all-purpose flour, baking powder, and salt) but you are to alternate with your wet ingredients which are going to be your sour cream and buttermilk mixture so just alternate the mixture. While you are adding everything in the bowl use a hand mixer on low speed and mix everything until everything in the bowl is nice and creamy. Then start adding in your vanilla extract and fold it in with your spatula to avoid overmixing. Get a baking pan and grease your two 9 inch pans and flour them and shake your pans around until everything is nicely covered by the flour.
Now pour in your cake batter and once everything is in that pan shake it a little bit to get rid of all the excess air bubbles. Then bake it on a preheated oven at 350F for about 25 to 30 minutes. Once the cake bakes take it out of the oven and remove them from the cake pans and let them cool on a cooling rack and make your caramel frosting. In a pan pour in some granulated sugar and cook it over medium heat and let it melt. Meanwhile, in a separate pan or pot add in some heavy cream and pour in some granulated sugar and bring it into a boil after adding in some purpose flour.
Mix everything up until well combined and now bring it to a boil and take a couple of tablespoon of this mixture and add it into a burnt sugar which is now caramel and mix it around and add all that caramel into your heavy cream or sugar mixture and flour and let it cook for a couple of minutes do not overmix while it is cooking. Then remove it from the heat and add in your butter and mix everything until he butter is all melted using a spatula and add in your vanilla extract.
You are going to need to do a lot of mixing add in all of the delicious caramel to a stand mixer you can use a hand mixer but there will be a lot of mixing. Turn your stand mixer on 4 or 6 and mix it for about 20 minutes. After 20 minutes take half of the caramel mixer and pour some of it on top of one of the cakes. Top the second cake on top of the caramel. Beware that the caramel will be really slippery, so don’t overdo the caramel filling.
Use the remaining caramel to lightly glaze the sides and top of the cake. Remove from the rest of the caramel from the freezer, and stir and frost your cake with the frozen caramel. Dig in and enjoy the cake.
- 3 cups (375 grams) all-purpose flour
- 1 cup (237 ml) of vegetable oil
- 4 eggs
- 2/3 cup (160 ml) buttermilk
- 2 1/2 cup granulated sugar
- 8 oz sour cream
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup heavy cream
- 2 3/4 cup granulated sugar
- 3/4 cup salted butter
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- Preheat your oven on 350 F.
- In a large bowl add 1 cup vegetable oil, and 2 1/2 cup of granulates sugar. Cream the ingredients until well combined.
- Next start adding in the eggs, but only one at a time. Mix until everything is nice and smooth, then set the bowl to the side.
- In a separate bowl add 2/3 cup buttermilk and 8 ounces of sour cream. Mix until well combined.
- In a third bowl add 3 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Sift the ingredients together.
- Next, we’re going to start alternatively adding the dry ingredients, and the buttermilk mixture to the wet mixture ( the butter, oil, sugar, and eggs). If using a handheld mixture, make sure that it is set on a low speed.
- Once everything is in the bowl, add 2 tsp of vanilla extract, and fold it in.
- Grease and flour two round 9-inch cake pans, then pour in the cake batter then bake for 25-30 minutes.
- Once the cakes are done, remove them from the oven, and remove the cakes from the pans.
- Let the cakes cool on a cooling rack until they are room temperature.
- Pour 1/4 cup granulated sugar into a large deep saucepan or pot, then place it over medium heat.
- Let the sugar melt, and turn brown.
- Meanwhile In a separate pot combine 2 1/2 cup sugar, 1 cup heavy cream, and 2 tbsp all-purpose flour. Mix, and bring to a boil.
- Add a couple of tbsp of the cream mixture to the melted sugar mixture, and stir.
- Next, add the browned sugar to the cream mixture, and stir in. Let it cook for about 10- 15 minutes.
- Next, add in the butter, and stir until it is all melted, remove the pan from the heat, and add in the vanilla extract.
- Pour the caramel into a stand mixer bowl OR a heat resistant bowl. Mix for 20 minutes on medium speed, then let sit for about 15 minutes.
- Place 1/2 of the caramel into a freezer-safe bowl, then cover, and place it in the freezer for 10 minutes.
- With the other 1/2 of caramel, pour some of it on top of one of the cakes. Top the second cake on top of the caramel. Beware that the caramel will be really slippery, so don’t overdo the caramel filling.
- Use the remaining caramel to lightly glaze the sides and top of the cake.
- Remove from the rest of the caramel from the freezer, and stir.