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Lesley Dunn's Cream Caramel Cake

Cream Caramel Cake

Lesley Dunn
3-layer sour cream pound cake with caramel icing
Cool Time 10 mins
Course Dessert
Cuisine Southern

Equipment

  • Three 9-inch cake pans

Ingredients
  

For the cream cake layers:

  • 2 sticks butter
  • 3 cups granulated sugar
  • 2 ⅔ cups all-purpose flour
  • ¼ tsp baking soda
  • 1 tsp salt
  • 8 oz sour cream
  • 1 tbsp vanilla extract

For the caramel frosting:

  • ½ lb butter
  • 2 cups light brown sugar
  • ½ cup evaporated milk
  • 1/2 tsp vanilla extract
  • 4 cups 10x powdered sugar

Instructions
 

For the cake:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.
  • In a separate bowl, sift flour, baking soda, and salt together. Alternating, add flour mixture and sour cream to the butter mixture. Add vanilla.
  • Pour batter into three 9-inch prepared pans. Bake for 25-35 minutes, making sure to test doneness. Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely.

For the frosting:

  • In a small pot, melt butter. Add brown sugar and evaporated milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla. Pour the mixture over powdered sugar in a separate bowl. Beat until smooth. Let cool slightly.
  • Place one cake layer on a cake stand or serving plate. Frost with the caramel frosting, then repeat with the next two layers. Spread remaining frosting all over the top and sides. 
Keyword cake recipe, caramel, caramel cake, caramel frosting, caramel icing, cream cake, dessert recipe, layered cake, layered dessert recipe, pound cake, sour cream, sour cream pound cake
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