This classic Southern dessert features layers of moist yellow cake enveloped in a rich and buttery caramel icing. It’s a decadent and comforting cake that’s perfect for special occasions or any time you want a sweet treat.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Caramel Icing:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed brown sugar
- 1 cup evaporated milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups powdered sugar, sifted
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Caramel Icing:
- In a large saucepan, melt the butter over medium heat.
- Add the brown sugar and evaporated milk, and stir until the sugar is dissolved.
- Bring the mixture to a boil and cook for 5 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract.
- Gradually add the sifted powdered sugar, mixing until smooth and creamy.
- If the icing is too thick, add a little more evaporated milk.
- Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate.
- Spread a layer of caramel icing over the first layer.
- Top with the second layer and spread with more icing.
- Place the third layer on top and frost the entire cake with the remaining icing.
- Serve:
- Let the icing set for a few minutes before slicing and serving.
Tips and Notes:
- Buttermilk: Buttermilk adds moisture and tanginess to the cake.
- Caramel Icing: Be careful when making the caramel icing, as it can get very hot.
- Cool Completely: Ensure the cakes are completely cooled before frosting them.
- Icing Consistency: Adjust the amount of powdered sugar to achieve your desired icing consistency.
- Make Ahead: You can make the cake layers ahead of time and store them in the refrigerator or freezer until ready to assemble.
Enjoy your delicious Southern Caramel Cake!