Classic Southern Caramel Cake
Classic Southern Caramel Cake is a beloved dessert in the South, known for its tender, buttery cake layers paired with a rich and decadent caramel frosting. This cake is a staple at special occasions, family gatherings, and holidays, embodying the warmth and comfort of Southern baking. The caramel frosting, made from scratch, is the star of this dessert, providing a sweet, melt-in-your-mouth finish that pairs beautifully with the moist cake. If you’re looking for a true Southern treat, this caramel cake is sure to impress.
Why It’s Great
This Classic Southern Caramel Cake is great because it combines simple ingredients into a truly indulgent dessert. The cake layers are buttery and light, while the caramel frosting adds a luxurious, sweet flavor. This cake is versatile enough for any celebration and will satisfy any sweet tooth. The rich caramel flavor is balanced perfectly with the soft texture of the cake, making each bite a delightful experience. Plus, the homemade caramel frosting gives the cake an authentic Southern touch that’s hard to beat.
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:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add dry ingredients and milk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix the batter.
- Bake the cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- 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 comes to a boil. Reduce the heat and let the mixture simmer for 2-3 minutes. Remove from heat and stir in the salt and vanilla extract. Allow the caramel to cool for 10 minutes, then gradually whisk in the powdered sugar until the frosting reaches a spreadable consistency.
- Assemble the cake: Once the cakes have cooled completely, place one layer on a serving plate. Spread a thick layer of caramel frosting over the top. Place the second layer on top and frost the entire cake with the remaining caramel frosting. If the frosting becomes too thick, warm it slightly to make spreading easier.
Serving and Storage Tips
- Serving: Serve Classic Southern Caramel Cake at room temperature for the best flavor and texture. It pairs wonderfully with a cup of coffee or tea, making it the perfect dessert for any occasion.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving to restore its soft texture.
Helpful Notes
- Caramel frosting consistency: The caramel frosting can firm up quickly, so work fast when frosting the cake. If it thickens too much, gently reheat it on low heat, stirring until it becomes spreadable again.
- Cake texture: To ensure a tender cake, avoid overmixing the batter once the dry ingredients are added. Overmixing can lead to a dense cake.
- Cake layers: You can split the cake into more layers if you prefer a more dramatic presentation. Just be sure to adjust the frosting amounts accordingly.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. Frost the cake on the day you plan to serve it for the freshest taste.
2. Can I use salted butter for the frosting?
Yes, you can use salted butter, but reduce or omit the added salt to avoid making the frosting too salty.
3. How do I prevent the caramel frosting from becoming grainy?
Make sure the brown sugar dissolves completely in the butter and cream mixture before bringing it to a boil. Stirring constantly helps prevent graininess.
4. Can I freeze the cake?
Yes, you can freeze the cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw the layers overnight in the refrigerator before frosting.
5. Can I make cupcakes instead of a cake?
Yes, you can use this recipe to make caramel cupcakes. Simply reduce the baking time to about 18-20 minutes and follow the same steps for frosting.
Classic Southern Caramel Cake is a timeless dessert that brings a taste of Southern tradition to your table. The combination of soft, buttery cake layers and rich caramel frosting makes this cake a crowd-pleaser for any occasion. Whether you’re serving it at a family gathering or treating yourself to a sweet indulgence, this cake is sure to satisfy your cravings for something sweet and comforting. Enjoy every bite of this caramel-filled delight!