Classic Southern Caramel Cake is a decadent dessert that exudes old-fashioned charm and indulgence. This cake is renowned for its moist, buttery layers and rich caramel frosting, making it a celebrated staple in Southern cuisine.
It’s perfect for special occasions like holidays, birthdays, or any time you want to treat yourself to something truly special.
The process of creating this cake, though meticulous, results in a show-stopping dessert that’s as delightful to look at as it is to eat. Follow these steps to bake your own Classic Southern Caramel Cake, and bring a taste of Southern hospitality to your table.
Classic Southern Caramel Cake
Ingredients:
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the caramel frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions:
- Prepare the cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans to prevent sticking and ensure an easy release after baking.
- In a large bowl, cream together the butter and sugar until light and fluffy. This incorporates air into the butter, which helps the cake rise.
- Add eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. This method helps maintain the structure of the batter.
- Stir in vanilla extract for flavor.
- Divide the batter evenly among the prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cakes from becoming soggy.
- Prepare the caramel frosting:
- In a medium saucepan, melt butter over medium heat.
- Add brown sugar and milk, stirring constantly until the mixture begins to boil. This mixture needs to reach a boil to achieve the right consistency and flavor.
- Boil for 2 minutes, then remove from heat and let it cool slightly.
- Gradually whisk in powdered sugar until the frosting is smooth and spreadable. Sifting the powdered sugar beforehand prevents lumps.
- Stir in vanilla extract for added flavor.
- Assemble the cake:
- Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top.
- Add the second layer and repeat the frosting.
- Top with the third layer and spread the remaining frosting over the top and sides of the cake.
