Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup (2 sticks) unsalted butter
- 2 cups light brown sugar, packed
- ½ teaspoon salt
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 3 ½ to 4 cups powdered sugar
Instructions
- Preheat Oven & Prep Pans:
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla.
- Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Caramel Frosting:
- In a saucepan over medium heat, melt butter and add brown sugar and salt. Stir constantly for 3-4 minutes.
- Add heavy cream and bring to a gentle boil, then remove from heat and stir in vanilla.
- Let cool slightly before gradually whisking in powdered sugar until smooth and spreadable.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of caramel frosting.
- Repeat with the remaining layers.
- Frost the top and sides of the cake, smoothing with a spatula.
- Set & Serve:
- Let the cake sit for at least 30 minutes to allow the frosting to set.
- Slice and enjoy your rich, decadent Southern caramel cake!
Would you like any modifications or additional tips? 😊