Southern Caramel Cake Recipe

This classic Southern Caramel Cake is known for its rich, buttery caramel frosting that soaks into the layers, creating a moist and decadent dessert.  

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened  
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract  
• 1 cup buttermilk

For the Caramel Frosting:

• 1 1/2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

Cake:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.  
4. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
5. Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.  
6. Bake: Divide batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Caramel Frosting:

1. Melt Sugar: In a large, heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly with a heat-resistant spatula or wooden spoon, until it turns a deep amber color. Be careful not to burn it.
2. Add Butter: Carefully add the butter to the melted sugar. It will bubble vigorously. Stir until the butter is melted and incorporated.
3. Add Cream: Slowly pour in the heavy cream, stirring constantly. The mixture will bubble and may seize up initially. Continue stirring until the caramel is smooth.
4. Simmer: Add the salt and reduce heat to low. Simmer for 5-7 minutes, or until the frosting has thickened slightly.
5. Add Vanilla: Remove from heat and stir in vanilla extract.
6. Cool and Frost: Let the frosting cool slightly until it thickens to a spreadable consistency. It will thicken as it cools.
7. Assemble and Frost: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the remaining cake layers. Frost the entire cake with the remaining caramel frosting.
8. Set: Allow the frosting to set for at least an hour before serving. The frosting will continue to firm up as it cools.

Tips for Success:

• Use a candy thermometer for the frosting to ensure accurate temperature if you are having issues with the frosting setting.
• Be patient when melting the sugar for the frosting. It takes time and requires constant attention.
• Let the cake layers cool completely before frosting to prevent the frosting from melting.  
• The frosting will be very hot when first made, so be extremely careful.
• If the frosting becomes to thick to spread, gently reheat it over low heat while stirring.
• Buttermilk adds a great tang to the cake, if you do not have any, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk, and letting it sit for 5 minutes.

Enjoy your delicious Southern Caramel Cake!