Description
Classic Southern Caramel Cake is a decadent layered dessert featuring moist, buttery cake paired with a rich and smooth caramel frosting. This beloved Southern recipe combines fluffy cake layers with a luscious caramel buttercream, perfect for celebrations or any special occasion.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes, to create a smooth and aerated base for the cake.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and maintain the batter’s consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the milk to the creamed mixture, beginning and ending with the flour mixture, and stir in the vanilla extract for flavor.
- Distribute Batter and Bake: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely to room temperature.
- Prepare Caramel Frosting: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved. Incorporate the milk and salt, then bring the mixture to a gentle boil. Remove from heat and let cool for 10 minutes.
- Finish Frosting: Gradually whisk in the sifted powdered sugar and vanilla extract until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
- Assemble Cake: Generously frost the cooled cake layers with the caramel frosting, stacking them carefully. Allow the frosting to set before slicing for clean cuts.
Notes
- For best results, bake the cake layers a day ahead and wrap tightly to retain moisture and enhance flavor.
- The caramel frosting sets quickly, so work efficiently when spreading to achieve a smooth finish.
- Store the assembled cake covered at room temperature for up to 3 days to maintain freshness.
