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Sour Cream Cake with Caramel Frosting

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This is a total grandma recipe and I love it so much. I found this in my Grandma Marian’s recipes she gave me and honestly, I have no memory of her making this one but it just sounded too good not to try. And actually, the recipe card doesn’t even really look like her handwriting, so this may be from someone else’s Grandma entirely. So whichever Grandma is out there that passed this recipe on, I thank you. This is yummy. 

Why is Grandma food so good? Do you think it will be the same when our kids get older and talk about our recipes or is this just their generation type of thing? I would say that it’s because food was more from scratch, but there are a lot of my Grandma’s recipes that required blueberry jello, instant pudding and lipton soup mix so that can’t be it. Maybe its just because at my grandparents houses, there weren’t a lot of rules so everything was just better.

Sugar? Sure thing! Roller skate in the house, absolutely! Go Cart down a steep driveway and scrape your face up. Check! (I survived unscathed, no worries.)

I paired this with my caramel frosting which is my favorite frosting of all time. I could put this frosting on a shoe and be totally happy. If you do nothing else today, make this frosting. It’s that good. It hardens pretty quickly though so you have to work fast after mixing it. 

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Sour Cream Cake with Caramel Frosting

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Ingredients

1 and 1/2 sticks butter, room temperature
3 cups cake flour (all-purpose will work too if that is all you have)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups sour cream (full fat stuff)
4 teaspoons pure vanilla extract
2 cups sugar
6 large eggs
Caramel Frosting Ingredients
1/2 cup (1 stick) butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt (if needed)
2-3 cups powdered sugar, sifted

Instructions

1. Preheat the oven to 325 degrees. Butter and lightly flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate small bowl, mix together the sour cream and vanilla.
3. In a bowl of a stand mixer, beat the butter and sugar on medium-high speed until smooth, about 2 minutes. Slowly add the eggs, one at a time and mix until combined.
4. Pour in part of the flour mixture and mix until just combined, then part of the sour cream mixture, mix until just combined. Then part of the flour mixture, mix. Part of the sour cream mixture, mix. Repeat and end with the flour mixture.
5. Pour batter into cake pans, divided evenly. Bake for 25-30 minutes or until a toothpick in the center comes out clean. Cool the cakes completely before frosting.

 

Frosting Directions
1. Melt the butter in a small saucepan. Once melted, add the brown sugar and heavy cream. Constantly stir together over medium heat until the sugar is completely dissolved and all the ingredients are combined. Let the mix bubble for exactly 3 minutes then remove from the heat and allow to cool slightly.
2. With a mixer, combine the melted mixture with the sifted powdered sugar, one cup at a time until you reach the desired consistency. Mixing after each addition. Add a little heavy cream if you would like a creamier or thinner frosting. Add salt at this time if the frosting tastes too sweet.
3. Immediately frost the cake, frosting will harden as time goes by. Lick the bowl and spoon and grab another spoon and scrape the sides to get every bit.

Notes

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