Description
Enjoy the rich and indulgent flavors of this Classic Southern Caramel Cake, featuring moist layers of vanilla cake smothered in a smooth and buttery brown sugar caramel frosting. Perfect for holidays, special occasions, or anytime you crave a decadent dessert with a nostalgic Southern twist.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk or heavy cream
- 1/4 teaspoon salt
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition to incorporate air and ensure smoothness. Stir in the vanilla extract. Alternately add the dry ingredients and the whole milk to the creamed mixture, starting and ending with the dry ingredients, mixing just until combined. Divide the batter evenly between the cake pans, smoothing the tops with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely.
- Make the Caramel Frosting: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring constantly, for 2 to 3 minutes until the mixture is bubbly and well combined. Stir in the milk and salt, then bring the mixture to a boil. Remove from heat and let it cool for 5 to 10 minutes to thicken slightly. Gradually beat in the sifted powdered sugar and vanilla extract until the frosting is smooth and spreadable. If the frosting is too thick, add a splash of milk to loosen it; if too thin, add more powdered sugar until the desired consistency is reached.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a thick, even layer of the caramel frosting over the top. Carefully add the second cake layer on top and frost the top and sides of the entire cake with the remaining caramel frosting. Let the cake set at room temperature for a bit before slicing to allow the frosting to firm up slightly for clean cuts.
Notes
- This cake is rich and very sweet, making it ideal for holidays or special events where an indulgent dessert is appreciated.
- The caramel frosting sets quickly, so work promptly when spreading to achieve a smooth finish.
- Room temperature ingredients like eggs and milk help achieve a tender, uniform cake crumb.
- Ensure to sift powdered sugar for the frosting to avoid lumps and get a silky texture.
- If desired, decorate with toasted pecans or a light sprinkle of sea salt for extra flavor contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 64g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
