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Katie's Southern Caramel Cake FUSF
Katie's Southern Caramel Cake FUSF

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We hope you got benefit from reading it, now let’s go back to katie's southern caramel cake fusf recipe. You can cook katie's southern caramel cake fusf using 15 ingredients and 17 steps. Here is how you do it.

The ingredients needed to make Katie's Southern Caramel Cake FUSF:
  1. Take For the Cake
  2. Get 1 cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this)
  3. You need 1/3 cup vegetable oil
  4. You need 2 1/2 cups granulated sugar
  5. Prepare 3 cups sifted cake flour
  6. Use 6 large eggs plus 2 egg yolks, room temperature
  7. Get 1 teaspoon baking powder
  8. Take 1/2 teaspoon salt
  9. Use 1 cup sour cream, room temperature
  10. Provide 2 tablespoons pure vanilla extract
  11. Take For Aunt Bev’s Caramel Icing
  12. Provide 1 1/2 sticks butter
  13. Use 2 (12 ounce) cans evaporated milk
  14. Prepare 2 cups granulated sugar
  15. Get 2 teaspoons vanilla extract
Steps to make Katie's Southern Caramel Cake FUSF:
  1. For the Cake
  2. Preheat oven to 350 degrees
  3. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes
  4. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated
  5. Add in vanilla extract and mix
  6. Sift cake flour, baking powder and salt into a medium sized bowl
  7. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. Do not over mix
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them
  9. Pour batter into individual cake pans evenly
  10. Bake in preheated oven for 23-30 minutes or until fully baked but DON’T OVERBAKE THESE CAKES (test them early)
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice
  12. For the Caramel Icing
  13. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  14. Leave over medium to low heat stirring periodically for 1 1/2 – 2 hours (watch the entire time to make sure it does not burn) until thickened and caramel has darkened to a beautiful golden brown
  15. It should COMPLETELY coat the back of a spoon to ensure thickness
  16. Remove from heat and add in vanilla extract
  17. Cool for up to 30-45 minutes before icing the cake

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