Description
Classic Southern Caramel Cake is a rich, moist layer cake infused with vanilla and frosted with a luscious homemade caramel frosting made from butter, brown sugar, and powdered sugar. This beloved Southern dessert features three tender cake layers topped and filled with a creamy caramel sauce, providing a perfect balance of sweetness and buttery flavor.
Ingredients
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the Caramel Frosting:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to combine fully and add structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Stir gently to form a smooth batter without overmixing.
- Add Vanilla Extract: Stir in the vanilla extract to infuse the batter with its classic flavor.
- Divide Batter and Bake: Evenly divide the batter among the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess in the layers.
- Make Caramel Frosting: Melt butter in a large saucepan over medium heat. Add light brown sugar and cook, stirring constantly, for 2–3 minutes until melted and bubbling gently.
- Add Milk and Boil: Slowly pour in the milk and bring the mixture to a gentle boil. Remove from heat and allow it to cool for about 10 minutes to prevent the frosting from being too hot to work with.
- Complete Frosting: Gradually beat in powdered sugar and vanilla extract until the frosting is smooth, creamy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread with caramel frosting. Repeat with the second and third layers, then cover the top and sides of the entire cake with the remaining frosting.
- Set and Serve: Allow the assembled cake to set so the caramel frosting firms slightly before slicing and serving. The cake tastes even better the next day as the flavors meld.
Notes
- If the frosting thickens too quickly, add a splash of milk and reheat slightly to regain a spreadable consistency.
- This cake improves after resting overnight, allowing the caramel to set and deepen in flavor.
