Description
Indulge in the rich flavors of this Classic Southern Caramel Cake, featuring moist layers of buttery cake slathered in a decadent caramel frosting. Perfect for celebrations or any sweet tooth craving.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Caramel Frosting:
- 1 cup (220 g) packed brown sugar
- 1/2 cup (115 g) unsalted butter
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 1/2 cups (190 g) powdered sugar
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. - Prepare the Cake Batter:
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Stir in the vanilla extract.
- Bake the Cake:
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Caramel Frosting:
- In a saucepan, combine the brown sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Remove from heat and stir in the vanilla extract.
- Gradually whisk in the powdered sugar until smooth and spreadable.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread with a layer of caramel frosting. Repeat with the remaining layers.
- Frost the top and sides of the cake with the remaining caramel frosting.
Notes
- Allow the cake to cool completely before frosting for best results.
- This cake can be made a day in advance; store it in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes