Classic Southern Caramel Cake Recipe

Why You’ll Love This Recipe

• Rich and flavorful: The buttery cake layers and decadent caramel icing strike the perfect balance of sweetness.
• Nostalgic treat: A classic Southern dessert that brings a taste of tradition to your table.
• Impressive yet approachable: This cake looks bakery-worthy but is simple to prepare at home with basic pantry ingredients.
• Perfect for any occasion: Whether for family gatherings, birthdays, or holidays, this cake is sure to be a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

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

For the Caramel Icing:

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

Directions

Prepare the Cake:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
4. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Alternate dry ingredients and milk: Add the flour mixture in thirds, alternating with the milk. Start and end with the flour mixture. Stir in the vanilla extract.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Caramel Icing:

1. Melt butter and brown sugar: In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Bring to a boil and cook, stirring constantly, for about 2 minutes.
2. Add milk: Slowly add the milk, stirring constantly. Bring the mixture back to a boil, then remove from heat and let cool slightly.
3. Add powdered sugar: Gradually whisk in the sifted powdered sugar and vanilla extract until smooth. The icing should be thick and spreadable.

Assemble the Cake:

1. Layer the cakes: Place one cooled cake layer on a serving plate. Spread a generous layer of caramel icing on top.
2. Add the second layer: Place the second cake layer on top, then frost the top and sides of the cake with the remaining caramel icing.
3. Work quickly: The caramel icing sets fast, so work quickly to achieve an even finish.

Servings and Timing

• Servings: This recipe makes about 10-12 slices.
• Prep time: 30 minutes
• Cook time: 30 minutes
• Cooling and assembly time: 1 hour

Variations

• Salted caramel twist: Add a pinch of sea salt to the caramel icing for a salted caramel flavor.
• Nuts for texture: Sprinkle chopped pecans or walnuts between the layers and on top for a nutty crunch.
• Sheet cake: Pour the batter into a 9×13-inch pan and adjust baking time to 35-40 minutes.
• Mini cakes: Use cupcake tins to create individual servings. Bake for 18-22 minutes.

Storage/Reheating

• Storage: Cover the cake and store it at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week.
• Freezing: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.
• Reheating: Let refrigerated slices come to room temperature before serving. Avoid reheating the icing, as it may lose its texture.

FAQs

1. Can I make the cake layers ahead of time?

Yes! Bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature.

2. What if my caramel icing is too thick?

If the icing becomes too thick, add a small amount of milk and stir until you reach the desired consistency.

3. Can I use salted butter instead of unsalted?

You can, but reduce the added salt in the cake batter to balance the flavors.

4. What’s the best way to frost the cake without the icing setting too quickly?

Work in small sections and keep a bowl of hot water nearby to dip your spatula or knife in for smoother spreading.

5. Can I substitute the whole milk with a non-dairy alternative?

Yes, use a creamy non-dairy milk like oat or almond milk, but it may slightly alter the flavor and texture.

6. Why is my caramel icing grainy?

Grainy icing often results from undissolved sugar. Be sure to stir constantly while boiling the butter and sugar.

7. Can I use a different sugar for the icing?

For the caramel icing, stick with light brown sugar for the best flavor and consistency.

8. Is it necessary to sift the powdered sugar?

Yes, sifting prevents lumps in the icing and ensures a smooth texture.

9. How do I know when the cakes are done?

Insert a toothpick into the center; if it comes out clean, the cakes are ready.

10. Can I double the recipe for a larger crowd?

Absolutely! Simply double all ingredients, and use additional cake pans or bake in batches.

Conclusion

Classic Southern Caramel Cake is a true showstopper, combining soft, buttery cake layers with a luscious caramel icing that melts in your mouth. Whether you’re creating a dessert for a special occasion or treating yourself to a taste of the South, this recipe is guaranteed to delight. Enjoy every rich, sweet bite!

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