Moist Caramel Cake

My number one problem when it comes to caramel cakes, is that they’re usually way too sweet! What I love about this recipe (and what I think you’ll love!) is that the caramel isn’t overly sweet, and doesn’t compromise on caramel flavor AT ALL!

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subheading: Caramel Cake:

2 cups ( 250 g) flour - plain, all purpose

¼ cup ( 30 g) cornstarch

2½ tsps baking powder

½ tsp salt - omit if using salted butter

¾ cup ( 170 g) unsalted butter - room temperature

¼ cup ( 55 g) unflavoured vegetable oil - I use canola oil

1 cup ( 200 g) white granulated sugar

½ cup ( 100 g) soft light brown sugar

3 large eggs - room temperature

1 tbsp vanilla extract/essence

½ cup ( 120 g) sour cream - room temperature

½ cup ( 120 g) milk - full fat, room temperature

subheading: Caramel Frosting:

¾ cup ( 170 g) unsalted butter - room temp

1½ cups ( 300 g) white granulated sugar

2 cups ( 510 g) evaporated milk - 1 and ½ 12 ounce (340g) cans

¼ tsp salt - omit if using salted butter

⅓ cup ( 80 g) cream - room temp, any cream (whipping, heavy cream, etc.) will work

1½ tsps vanilla extract/essence

Directions at cakesbymk.com

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