Southern Caramel Cake recipe

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 2 tsp vanilla extract

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter
• 2 cups light brown sugar, packed
• ½ cup whole milk
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition.
5. Add the dry ingredients in 3 additions, alternating with milk (beginning and ending with flour mixture). Stir in vanilla.
6. Divide batter evenly between the prepared pans and smooth the tops.
7. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Make the Caramel Frosting:

1. In a large saucepan over medium heat, melt butter and add brown sugar. Stir continuously until mixture begins to bubble (about 2–3 minutes).
2. Stir in milk and bring to a boil. Boil for 1 minute, then remove from heat.
3. Let cool for about 10 minutes, then whisk in powdered sugar and vanilla until smooth and spreadable. If too thick, add a splash of milk.

3. Assemble the Cake:

1. Place one cake layer on a serving plate and spread with a generous amount of caramel frosting.
2. Repeat with remaining layers, finishing by frosting the top and sides.
3. Let cake sit for about 30 minutes before slicing to allow the frosting to set.

Wanna dress it up even more? Add a sprinkle of sea salt on top, toasted pecans, or serve with vanilla ice cream. Let me know if you’d like a small batch version or want it in cupcake form! 🍰