This is hands down the best caramel cake I’ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn’t sickly sweet. This is a southern style caramel cake recipe – a caramel lovers DREAM cake!
Prep Time: 1 hour 30 minutes | Cook Time: 28 minutes | Cooling Time: 1 hour | Total Time: 2 hours 58 minutes | Servings: 12 slices
IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Caramel Cake
- ▢ 2 cups (250 g) flour – plain, all purpose
- ▢ ¼ cup (30 g) cornstarch
- ▢ 2½ tsps baking powder
- ▢ ½ tsp salt – omit if using salted butter
- ▢ ¾ cup (170 g) unsalted butter – room temperature
- ▢ ¼ cup (55 g) unflavoured vegetable oil – I use canola oil
- ▢ 1 cup (200 g) white granulated sugar
- ▢ ½ cup (100 g) soft light brown sugar
- ▢ 3 large eggs – room temperature
- ▢ 1 tbsp vanilla extract/essence
- ▢ ½ cup (120 g) sour cream – room temperature
- ▢ ½ cup (120 g) milk – full fat, room temperature
