If you’re searching for a dessert that captures the heart of Southern baking, the Classic Southern Caramel Cake is a delicious choice. It features tender, buttery layers of cake enveloped in a rich and creamy homemade caramel frosting. A staple at family gatherings, holidays, and special occasions, this cake brings warmth and comfort to any table. With each slice, you’ll enjoy the decadence of caramel that melts in your mouth, making it a true Southern treat that will impress anyone fortunate enough to have a bite.

Why It’s Great

This Classic Southern Caramel Cake shines because it transforms simple ingredients into an indulgent dessert that anyone can enjoy. The light, buttery cake layers combined with the sweet, velvety caramel frosting create a delightful harmony of flavors and textures. Whether it’s a birthday party, a holiday feast, or just a well-deserved treat for yourself, this cake fits the bill perfectly. Its rich caramel flavor pairs seamlessly with the soft, moist cake, ensuring each mouthful is a joy. Plus, crafting the frosting from scratch truly encapsulates the art of Southern baking.

Recipe

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3-4 cups powdered sugar

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, then place a circle of parchment paper at the bottom of each pan for easy cake removal.
2. Prepare the cake batter: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this mix aside. In a larger bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy; this should take about 3-4 minutes. Incorporate the eggs, one by one, ensuring to beat well after each addition, followed by the vanilla extract.
3. Add dry ingredients and milk: Gradually mix in the dry ingredients in three parts, alternating with the milk, starting and finishing with the flour mixture. Combine the ingredients until they are just blended; be careful not to overmix the batter to keep the cake light.
4. Bake the cakes: Evenly divide the batter between the prepared cake pans and smooth out the tops. Bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
5. Prepare the caramel frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture starts to boil. Lower the heat and let it simmer gently for 2-3 minutes. Take it off the heat and mix in the salt and vanilla extract. Allow the caramel to cool for 10 minutes, then whisk in the powdered sugar until you reach a smooth, spreadable consistency.
6. Assemble the cake: Once the cakes are completely cool, place one layer on your serving plate. Generously spread a layer of caramel frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. If you find the frosting too thick, warm it slightly to facilitate easier spreading.

Serving and Storage Tips

• Serving: For the best flavor and texture, serve the Classic Southern Caramel Cake at room temperature. It pairs wonderfully with coffee or tea and is a delightful addition to any gathering.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you’ve kept it in the fridge, bring it back to room temperature before serving to ensure it remains soft and delicious.

Helpful Notes

• Caramel frosting consistency: Be mindful that the caramel frosting can thicken quickly, so frost your cake promptly. If it becomes too thick, gently reheat it on low, stirring until it softens again.
• Cake texture: For a tender and fluffy cake, avoid overmixing the batter once the dry ingredients are incorporated. Overmixing may lead to a denser cake.
• Cake layers: If you’re feeling adventurous, consider splitting the cake into several layers for a more impressive presentation. Just remember to adjust the amounts of frosting accordingly!

FAQs

1. Can I make this cake ahead of time?

Absolutely! You can bake the cake layers one day in advance and store them tightly wrapped in plastic wrap at room temperature. Frost it the day you plan to serve for optimum freshness.

2. Can I use salted butter for the frosting?

Yes, you can use salted butter for the frosting. Just consider reducing or omitting any additional salt to avoid over-salting the final product.

3. How do I prevent the caramel frosting from becoming grainy?

To keep the frosting silky smooth, ensure that the brown sugar is completely dissolved in the butter and cream mixture before it reaches a boil. Stirring continuously is key to avoiding graininess.

4. Can I freeze the cake?

Indeed, the cake layers can be frozen for up to two months. Wrap each layer tightly in plastic wrap and foil before placing them in the freezer. When you’re ready to frost, simply thaw them overnight in the refrigerator.

5. Can I make cupcakes instead of a cake?

You can certainly use this recipe for caramel cupcakes! Just reduce the baking time to about 18-20 minutes and follow the same steps for the frosting.