Classic Southern Caramel Cake

Here’s a Classic Southern Caramel Cake recipe, known for its buttery layers and rich, homemade caramel frosting. This cake is a Southern favorite, perfect for celebrations or any special occasion!

Table of Contents hide

1 Ingredients:

1.1 For the Cake:

1.2 For the Caramel Frosting:

2 Instructions:

2.1 1. Preheat the Oven:

2.2 2. Prepare the Cake Batter:

2.3 3. Bake the Cake:

2.4 4. Prepare the Caramel Frosting:

2.5 5. Assemble the Cake:

3 Tips:

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (room temperature)

2 cups granulated sugar
4 large eggs
1 cup whole milk

2 teaspoons vanilla extract

For the Caramel Frosting:

1 cup unsalted butter
2 cups packed light brown sugar

1/4 cup whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract

3 to 4 cups powdered sugar (sifted)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined. Stir in the vanilla extract.

3. Bake the Cake:

Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

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4. Prepare the Caramel Frosting:

In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and cook, stirring constantly, for about 2-3 minutes, until the sugar has melted and the mixture is smooth.
Stir in the milk and salt, bring the mixture to a gentle boil, and cook for another 1-2 minutes.

Remove from the heat and stir in the vanilla extract.
Let the mixture cool slightly, then gradually beat in the powdered sugar until the frosting is smooth and spreadable. If the frosting becomes too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.

5. Assemble the Cake:

Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top.

Place the second cake layer on top, and frost the top and sides of the cake with the remaining caramel frosting.

Tips:

Smooth Frosting: If the caramel frosting starts to harden too quickly while you’re frosting the cake, simply heat it for a few seconds in the microwave to soften it again.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

This Classic Southern Caramel Cake is incredibly rich and full of caramel goodness, perfect for anyone with a sweet tooth! The soft, buttery cake layers paired with the creamy, homemade caramel frosting make this a dessert to remember.