Vanilla Caramel Cake

Get to the store as soon as you can and buy a jar of Smucker’s Hot Caramel Topping and go home and make this cake. It is sooooo good. The jar of caramel goes into the cake and when I saw this recipe from Southern Lady over the holidays, I knew that as soon as I got home, it would be the first recipe I posted.

1 cup butter, softened

1 cup sugar

1 (12 oz) jar caramel topping

1 teas vanilla

6 large eggs

2 1/2 cups all purpose flour

1 teas baking powder

1 teas baking soda

1/4 teas salt

1 cup sour cream

Vanilla Frosting* recipe follows

Preheat oven to 350. Spray 3 (9 inch) round cake pans with Pam baking spray with flour.

In a large bowl, combine butter, sugar and caramel topping. Beat at medium speed with a mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.

In a medium bowl, sift together flour, baking powder, soda and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spoon batter into prepared pans and bake for 18-20 min or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks.

Spread frosting between layers and on top and sides of cake.

Vanilla Frosting

1 cup butter, softened

2 (8 oz) cream cheese, softened

1 vanilla bean, split lengthwise and scrape out seeds, reserving them to mix into frosting.

1/2 teas vanilla extract

5 cups powdered sugar

In a large bowl, beat butter and cream cheese at medium speed until smooth. Add vanilla bean seeds and vanilla extract, beating until well combined. Gradually beat in powdered sugar and beat until smooth.

This recipe will work beautifully as a cake or cupcakes…..Sprinkle white sparkles on top to decorate.

 

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