Ah, a Southern Caramel Cake—a classic, rich, buttery cake with caramel frosting that’s truly indulgent. Here’s a traditional recipe that gives you a moist, tender cake with that signature caramel flavor.
Southern Caramel Cake
Ingredients
For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
For the Caramel Frosting:
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Make the cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between the prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
2. Make the caramel frosting
- In a medium saucepan over medium heat, melt sugar until it turns a deep amber color (stir occasionally to prevent burning).
- Remove from heat and carefully stir in butter until melted and smooth.
- Slowly add heavy cream, stirring constantly (mixture will bubble vigorously).
- Stir in vanilla and a pinch of salt. Let cool slightly until it thickens to a spreadable consistency.
3. Assemble the cake
- Place one cake layer on a serving plate. Spread a layer of caramel frosting on top.
- Place the second cake layer on top and frost the top and sides with the remaining caramel frosting.
4. Serve
- Let the cake sit for about 30 minutes for the frosting to set slightly. Slice and enjoy!
Tips:
- For a deeper caramel flavor, use dark brown sugar in the frosting.
- You can toast chopped pecans or drizzle extra caramel sauce on top for a Southern touch.
If you want, I can also give a “sheet cake” version, which is quicker and just as indulgent—perfect for gatherings or potlucks.
Do you want that version too?
