Sour Cream Layer Cake with Caramel Icing
This stunning caramel cake not only looks delicious, but tastes pretty good, too!
Makes: 1 cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- ¾ cup butter, softened
- 3 cups sugar
- 1 ¼ cups sour cream
- 5 eggs
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup buttermilk
- 2 teaspoons vanilla
- ½ cup (1 stick) butter
- 1 cup brown sugar
- ⅓ cup milk
- 3 cups powdered sugar
- ½ teaspoon salt
Caramel Drizzle (optional)
- 1 cup sugar
- 6 tablespoons butter, room temperature
- ¼ cup heavy cream, room temperature
- ¼ teaspoon salt
Instructions
- Heat oven to 325 degrees. Lightly grease and flour three 9-inch cake pans.
- Cream together butter, sugar and sour cream. Beat in eggs one at a time. Stir in baking soda, salt and vanilla. Alternate adding flour with the buttermilk. Stir until just combined.
- Pour into pans and bake 28 to 35 minutes, until center springs to the touch.
- To make the icing, melt butter in a small saucepan. Stir occasionally until it is just brown and foamy.
- Stir in brown sugar and milk. Stir until it begins to bubble around the edges. Allow to cool slightly. Stir in powered sugar and salt vigorously.
- If icing is too thick to spread, stir in more milk, 1 tablespoon at a time. Frost cake quickly.
- If desired, make caramel drizzle: Heat a saucepan over medium heat. Gradually pour in ¼ cup of sugar at a time, waiting until it is mostly dissolved before adding more. Stir occasionally until sugar is dissolved and amber in color. Remove from heat. Slowly mix in butter, 2 tablespoons at a time, and then stir in heavy cream and salt. The mixture will thicken as it cools. Refrigerate until ready to use. Microwave in 15-second intervals until it’s a workable consistency to drizzle over the iced cake.
Tips & Notes
Though making the caramel icing isn’t difficult, the timing can be tricky. Allow layers to cool completely in pans, about 30 minutes, before adding icing.
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5 Comments
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This cake is beautiful, simple but elegant. I’ll bet it is a tried and true old recipe and I find those to be some of the best. I’m filing this one away and hopefully later this year I can have a little COVID’s Gone get together!
Dear Diane,
The photo of this cake won me over and I can’t wait to bake it but it is your last name that is truly fascinating! My name is Lou Hinkle!!!
Question about the pictured cake……was it baked in a tube pan? The recipe called for three cake pans. What was used between the layers? I have an old recipe that is very similar to this one. And the frosting can be tricky! None ever goes to waste! It’s that good!
The recipe doesn’t reflect the picture. Looks like there are two different types of icing in the picture. I really want to try this recipe, but it seems some info/steps are missing.
Thanks for your comment! The second layer is just additional caramel sauce (homemade or store bought) and it’s optional. Hope you like the recipe!