Southern Caramel Cake is a classic dessert that’s rich, buttery, and absolutely irresistible. The combination of a soft, moist cake with a homemade caramel frosting is what makes this Southern treat so special. It’s perfect for holidays, family gatherings, or any special occasion. Here’s how to make it:
Southern Caramel Cake
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- Pinch of salt
Instructions:
1. Make the Cake:
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Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) or line the bottoms with parchment paper for easy removal.
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Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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Cream butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
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Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Add dry ingredients and milk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
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Bake: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Caramel Frosting:
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Melt butter: In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until the sugar is dissolved and the mixture is smooth.
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Add cream and simmer: Stir in the heavy cream and bring to a simmer. Let it cook for about 2-3 minutes, stirring constantly, until the mixture thickens slightly.
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Cool the mixture: Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool for about 10-15 minutes, until it’s slightly warm but still pourable.
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Add powdered sugar: Gradually sift in the powdered sugar, whisking continuously until smooth and spreadable. If the frosting is too thick, you can add a tiny bit more cream to loosen it up.
3. Assemble the Cake:
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Layer the cake: Place one layer of cake on a serving platter. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers, frosting each layer as you go.
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Frost the sides: Once the top and sides of the cake are covered with caramel frosting, smooth the frosting out with a spatula.
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Decorate (optional): You can drizzle any leftover caramel frosting over the top of the cake or sprinkle chopped pecans or walnuts around the edges for a bit of crunch.
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Chill: For the best texture, let the cake set for about 30 minutes to allow the frosting to firm up slightly before slicing.
Tips:
- Make it ahead: This cake tastes even better the next day as the flavors have time to meld, so it’s a great make-ahead dessert.
- Add a touch of salt: A pinch of sea salt on top of the frosting can give it a delicious salty-sweet balance, if you like that flavor contrast.
- Moisture: For an even more moist cake, you can brush the layers with a simple syrup made of sugar and water before frosting.
This Southern Caramel Cake is the perfect dessert to enjoy with family and friends. It’s a showstopper with its rich, buttery flavor and that luxurious, sweet caramel frosting. Enjoy a slice with a cup of coffee or tea for an unforgettable treat!