Description
Classic Southern Caramel Cake is a luscious, layered dessert featuring moist vanilla cake layers enveloped in a rich, buttery homemade caramel icing. This traditional Southern favorite combines tender crumb and deep caramel flavors for a decadent treat perfect for celebrations or any special occasion.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
For the Caramel Icing:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 4–5 cups powdered sugar (sifted)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans to ensure the cakes won’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, contributing to a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each to create a smooth batter. Stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until all ingredients are incorporated to avoid overworking the batter.
- Divide and Bake: Pour the batter evenly into the three prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake Layers: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, preparing for icing.
- Make Caramel Icing: In a large saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a boil. Slowly add milk while stirring constantly, then continue boiling gently for 2–3 minutes. Remove from heat and mix in vanilla extract.
- Finish the Icing: Let the caramel mixture cool slightly, then gradually beat in sifted powdered sugar until the icing reaches a spreadable consistency. Add a splash of milk if it becomes too thick.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of caramel icing on top. Repeat with the remaining layers and finish by frosting the sides of the cake.
- Set and Serve: Allow the icing to set before slicing. Serve at room temperature for the best flavor and texture.
Notes
- For a deeper caramel flavor, cook the brown sugar and butter mixture a few minutes longer before adding the milk.
- Store the cake at room temperature for up to 3 days or refrigerate for longer freshness.
- If refrigerated, bring the cake to room temperature before serving for optimum taste and texture.
