Caramel Cake Recipe With Sour Cream

Add the diced apples and stir just until combined. Add the eggs and ¾ cup sour cream.

Salted Caramel Sour Cream Cake Recipe Moist creamy cake

Add whole eggs, then egg yolk, 1 at a time, mixing on medium speed after each addition until well blended.

Caramel cake recipe with sour cream. In a large bowl, mix the cake mix, sour cream, vegetable oil, 1/4 cup sugar, water and eggs together on low with an electric mixer until incorporated. In a parchment lined pan, pour the batter and bake the cake according to the box directions. Spread with 3/4 to 1 cup frosting.

If too thick, add more caramel sauce. Alternating, add flour mixture and sour cream to the butter mixture. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted.

Mix on high speed for 30 seconds, until well combined. Swirl the frosting onto the top of the cake. Mix for 20 minutes on medium speed, then let sit for about 15 minutes.

To frost the cake, place one cake layer top side up onto a serving platter. Beat the caramel until smooth. Arrange the sliced bananas over the caramel mixture.

Or until light and fluffy. Grease or line a round cake pan. Pour half the jar of caramel sauce over the poked cake.

Stir in baking soda, salt and vanilla. Place 1/2 of the caramel into a freezer safe bowl, then cover, and place it in the freezer for 10 minutes. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.

Beat on low just until blended. Caramel frosting on top of it. Fill and frost layer with caramel frosting.

In a large bowl, cream butter and sugar until fluffy. Place bananas over caramel, cut side down. Turn the mixer to medium speed and beat for two minutes.

Turn the mixer to medium speed and beat for 2 minutes. Add eggs one at a time. Beat 1 cup sugar and 6 tablespoons butter in a large bowl at medium speed for 2 minutes or until creamy.

Cool in pans on wire racks 10 minutes. Pour the caramel into a stand mixer bowl or a heat resistant bowl. Cut each cake in half horizontally.

Add to creamed mixture alternately with sour cream and vanilla. In my family there was a competition every christmas to see who made the best caramel cake. Then add the other half of that layer, and spread;

Don’t put caramel on the top layer of the cake. This recipe reminds me so much of our days baking together. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth.

Even change color of the cake using food coloring! Beat in the egg and vanilla. Spread the cream cheese filling on top of;

Stir this dry mixture into the batter and mix. Alternately add flour mixture and sour cream to butter mixture. In a separate bowl, combine the flour, baking soda, cinnamon and salt.

Add powdered sugar and vanilla. If using a candy thermometer, clip it to the side of the pan. Place the second cake layer on top.

Add bananas, flour, bicarb soda, sour cream and milk. Beat at high speed with an electric mixer until frosting is; Some would add walnuts pecans or drizzles of chocolate.

Transfer the batter to a bundt cake and bake. Add the sour cream and beat until smooth. Beat in flour mixture alternately with sour cream.

Combine flour, baking powder, and salt; Add eggs, 1 at a time, beating well after each addition. Mix the batter according to the box instructions, and then stir in the sour cream.

Grease and flour 9x13 baking dish. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and sour cream and continue mixing until combined.

Alternate adding flour with the buttermilk. Spread one third of the caramel onto one piece of cake. Combine flour, baking soda and salt;

Beat on low speed until mixed, scraping the sides of the bowl if necessary. Let it cool and gently poke some holes in it with a fork. Combine cinnamon, brown sugar, and pecans in small bowl.

Pour mixture evenly into the three cake pans. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Combine flour, baking soda, and baking powder in a separate bowl.

Cover the top and sides of the cake with the. Alternate adding dry ingredients and wet ingredients into the creamed butter and sugar ending with wet ingredients. Pour into pans and bake 28 to 35 minutes, until center springs to the touch.

In a large bowl, beat the oil, 1/4 cup softened butter, chocolate, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Top with another piece of cake and repeat with the remaining layers. Combine sour cream and milk;

Whisk the flour, baking powder, cinnamon, nutmeg and allspice in a medium bowl. Heat the oven to 350 degrees. Pour the caramel sauce over top of the cooled cake and serve.

Spread caramel frosting on top of first layer. In a medium bowl sift the flour, salt, and baking soda together. Alternately add flour mixture and sour cream to the batter and blend.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. To assemble the cake, pour the cake batter into the buttered and floured tube pan. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Beat in eggs one at a time. Beat in 1/2 cup of the sour cream. Heat oven to 325 degrees.

Cream butter and sugar in a large bowl. Spray your 13x9 dish and set aside. Add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture.

Cream together butter, sugar and sour cream. Beat 1 cup butter and 2 cups sugar in large bowl with mixer on high speed 5 min. In a separate bowl, sift flour, baking soda, and salt together.

Preheat the oven to 350º f. Remove the pan from the heat, and add in the vanilla extract. In a large bowl, mix the cake mix, sour cream, vegetable oil, sugar, water, eggs, and vanilla on low until blended.

Frost the cake if domes formed as the cakes baked, slice off the domed tops to create a flat level surface.

Maple Raspberry Sour Cream Coffee Cake with Caramel