Ah, yes—the Southern Caramel Cake! This is a classic Southern dessert: moist, tender yellow cake layers filled and frosted with a rich, buttery caramel frosting. Sweet, buttery, and indulgent without being overpowering. Here’s a reliable recipe:
Southern Caramel Cake
Ingredients
For the Cake (2 layers)
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Caramel Frosting
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time, then vanilla.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Caramel Frosting
- In a medium saucepan over medium heat, melt butter.
- Stir in brown sugar and sweetened condensed milk.
- Bring to a gentle boil, whisking constantly, and cook 3–5 minutes until slightly thickened.
- Remove from heat, stir in vanilla and a pinch of salt.
- Let cool to spreadable consistency (about 15–20 minutes).
3. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous amount of frosting over the top.
- Place the second layer on top and frost the top and sides of the cake.
Tips
- Consistency: Let the frosting cool slightly before spreading, or it will slide off.
- Flavor boost: A teaspoon of bourbon or dark rum in the frosting is classic Southern style.
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.
If you want, I can also give a “Southern Caramel Cake with caramel glaze drizzle” version that looks like it came from a bakery. It’s extra indulgent and show-stopping.
Do you want me to do that?
