A Classic Southern Caramel Cake is a rich, buttery dessert layered with moist vanilla cake and topped with a luscious homemade caramel frosting. This beloved Southern treat is a staple at family gatherings, special occasions, and holiday celebrations. The deep, velvety caramel flavor combined with a soft, tender cake creates a perfect balance of sweetness and texture. Making this cake from scratch requires patience, but the result is a decadent masterpiece that melts in your mouth. Follow this foolproof recipe to bring the authentic taste of the South to your table.
Ingredients:
For the Cake:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
For the Caramel Frosting:
• 2 cups granulated sugar
• 1 cup heavy cream
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
Instructions:
1. Prepare the Cake Batter:
• Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a large mixing bowl, cream the butter and sugar together until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift the flour, baking powder, and salt into a separate bowl.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk.
• Stir in the vanilla extract and mix until smooth.
• Divide the batter evenly between the prepared cake pans.
2. Bake the Cake:
• Place the cake pans in the preheated oven and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
3. Make the Caramel Frosting:
• In a medium saucepan, melt the butter over medium heat.
• Add the sugar and stir constantly until it starts to dissolve.
• Slowly pour in the heavy cream while stirring continuously.
• Bring the mixture to a boil, then reduce heat to a simmer, stirring frequently until the caramel thickens (about 10–15 minutes).
• Remove from heat and stir in vanilla extract and salt. Let it cool slightly until it reaches a spreadable consistency.
4. Assemble the Cake:
• Place one cake layer on a serving plate and spread a generous amount of caramel frosting over the top.
• Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it out with a spatula.
• Allow the cake to set at room temperature for at least 30 minutes before slicing.