Caramel Icing:
12 TBSP unsalted butter
3 C. Lactaid whole milk
2 C. Granulated sugar
2 capfuls Vanilla
1/2 tsp salt
Extra 3/4 c Lactaid whole milk (add to make the caramel creamy) You can add more If you want.
Cake:
2 soft unsalted sticks of butter / 16 Tbsp
2 C. Granulated Sugar
4 large eggs
1c buttermilk
1/3 C. sour cream
2 capfuls vanilla
3 C. Self rising flour (make sure cups are leveled)
🍰 🍰🍰🍰🍰 IMPORTANT TIPS 🍰🍰🍰🍰🍰
-Make sure to beat butter & sugar until light & fluffy. This step Is essential for a moist cake
- Use quality butters.
- Use Full fat sour cream & buttermilk
- baby Sit the caramel while cooking It. Do not take your eyes off It for more than 2 minutes. Whisk whisk whisk!!
- once placed In a safe dish, sit caramel on top of a hot stove to keep warm
🛑 Reasons why you have a dry cake 🛑
1. Butter & sugar has not been beaten enough. LIGHT & FLUFFY LIGHT & FLUFFY
2. Oven too hot. Try baking on 325f for 25- 30 min All ovens are different.
3. Baking cakes too long
4. Eggs are too small
5. Use room temperature Ingredients. Colder Ingredients take longer to cook.
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