Sour Cream Caramel Cake
A moist, tender cake made with the richness of sour cream. This delectable dessert is perfect for satisfying your sweet tooth and impressing your guests with its irresistible combination of textures and tastes.
Yield
10 servingsPrep
25 minCook
35 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
sour cream
|
|
| ¼ | cup |
milk
|
|
| 1 | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
rum extract
optional |
* |
| 1 | x |
frosting
caramel |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
sour cream
|
|
| 59 | ml |
milk
|
|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 651 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
rum extract
optional |
* |
| 1 | x |
frosting
caramel |
* |
Directions
Combine sour cream and milk.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla and, if desired, rum extract.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until a wooden pick insearted in center comes out cup lean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire r acks.
Spread Caramel Frosting between layers and on top and sides of cake.
