Southern Caramel Cake Recipe

Southern Caramel Cake Recipe

Introduction:

Southern Caramel Cake is a timeless classic beloved for its rich, buttery cake layers and indulgent caramel icing that melts in your mouth.

This cake, known for its smooth and creamy caramel frosting, is a staple in Southern dessert culture, often served during holidays, family gatherings, and special occasions.

Making this cake requires patience, especially when preparing the caramel icing, but the result is a decadent, moist, and flavorful cake that’s well worth the effort.

This caramel cake is perfect for anyone who appreciates the deep, toasty flavors of caramel combined with the light, tender crumb of a vanilla layer cake.

The icing is made from scratch, giving it a distinct flavor that store-bought versions simply can’t match.

Serve this Southern Caramel Cake as a show-stopping dessert that’s sure to impress everyone around the table.

Ingredients:

For the Cake Layers:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup whole milk, at room temperature

For the Caramel Icing:

2 cups granulated sugar

1 cup evaporated milk

1/2 cup unsalted butter

1 teaspoon vanilla extract

A pinch of salt (optional, to enhance caramel flavor)

Additional Toppings (Optional):

Extra caramel sauce for drizzling

Sea salt flakes for a salted caramel twist

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes release easily.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until each addition is combined. Avoid overmixing to keep the cake light and fluffy.

Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula, and tap the pans gently on the counter to remove any air bubbles.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare the Caramel Icing:

In a heavy-bottomed saucepan, combine the sugar, evaporated milk, and butter over medium heat. Stir continuously until the butter melts and the sugar dissolves completely.

Bring the mixture to a gentle boil, then reduce the heat to medium-low and continue cooking. Stir frequently to prevent scorching. The caramel will thicken and deepen in color as it cooks, which should take about 15-20 minutes.

Test the caramel for readiness by dipping a spoon into the icing; if it thickly coats the back of the spoon, it’s ready. Be careful not to let it overcook, as it can turn too thick and become difficult to spread.

Remove the caramel from the heat and stir in the vanilla extract and a pinch of salt (if using) to enhance the flavor. Allow the caramel to cool slightly, but it should remain pourable for icing the cake.

Assemble the Cake:

Place one of the cooled cake layers on a serving plate. Pour a generous amount of caramel icing over the top, allowing it to spread and drip over the edges slightly.

Place the second cake layer on top, and repeat with another layer of caramel icing.

Add the final cake layer, and pour the remaining caramel icing over the top, spreading it evenly across the top and sides of the cake. Work quickly, as the caramel can start to set as it cools.

If you have extra caramel, you can drizzle it decoratively on top for added effect.

Final Touches:

Allow the cake to set at room temperature for about 30 minutes, giving the caramel icing time to firm up.

For a special touch, you can sprinkle sea salt flakes on top or drizzle with additional caramel sauce for a richer presentation.

Conclusion:

Southern Caramel Cake is a true Southern classic, offering a luxurious balance of sweetness, creaminess, and buttery richness.

Each bite is a nostalgic taste of homemade caramel icing and soft, tender cake layers.

This dessert is perfect for those who appreciate the art of baking, as the caramel icing requires care and attention to achieve the ideal texture and flavor.

Southern Caramel Cake is an impressive dessert that’s sure to become a favorite for family gatherings, holidays, and celebrations.

The cake keeps well at room temperature for a couple of days or can be stored in the refrigerator for longer shelf life.

Enjoy the sweet satisfaction of this Southern gem, and share it with those you love for a truly memorable dessert experience!