Caramel Cake with Whipped Cream Caramel Frosting

Just saying the name makes my mouth water. As long as I can remember this has been one of my 3 favorite cakes, and the one I always ask for for my birthday. When Caramel Cake is on the menu there is only one thing to say: It's all about the frosting!

Caramel Cake
8 servings
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1 (8-ounce) container of sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Whipped Cream Caramel Frosting (recipe below)

Preheat oven to 350 degrees. Combine sour cream and milk

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Spread Whipped Cream Carmel Frosting between layers and on top and sides of cake.

Whipped Cream Caramel Frosting
makes 3 3/4 cups

1 cup unsalted butter
2 cups firmly packed dark brown sugar
1/4 cup plus 2 tablespoons whipping cream
2 teaspoons vanilla extract
3 3/4 cups powdered sugar

Melt butter in a 3-quart saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer frosting to a bowl.

Sift powdered sugar into frosting. Beat at high speed with an electric mixer until creamy and spreading consistency.