Classic Southern Caramel Cake

Description

A beloved Southern classic, Classic Southern Caramel Cake is a showstopper of a dessert. This cake features moist layers of soft, buttery vanilla cake paired with a rich and velvety caramel frosting that’s deep in flavor and smooth in texture. The combination of the tender cake and sweet, golden caramel frosting creates the ultimate indulgence. Whether it’s a holiday, family gathering, or special occasion, this cake will always be a crowd favorite.

Origin

This cake is a staple in Southern baking traditions, where caramel desserts are cherished for their rich flavor and comforting sweetness. Caramel cake is often associated with Southern hospitality and is passed down through generations, with each family adding their personal touch to the recipe.

Instructions

For the Cake:

1. Preheat oven to 175°C (350°F) and grease and flour two 9-inch round cake pans.
2. Mix dry ingredients: In a bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt.
3. Cream butter and sugar: In a large mixing bowl, beat 1 cup unsalted butter with 2 cups sugar until light and fluffy.
4. Add eggs: Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Alternate flour and milk: Add ½ cup whole milk to the butter mixture, then alternate with adding the dry ingredients in three parts, beginning and ending with the dry ingredients. Mix until smooth.
6. Bake: Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Caramel Frosting:

1. Melt sugar: In a saucepan over medium heat, melt 1 ½ cups brown sugar with 6 tbsp unsalted butter. Stir constantly until the mixture comes to a boil and the sugar has dissolved.
2. Add cream: Slowly pour in ½ cup heavy cream and continue stirring. Bring to a gentle boil and cook for 3–5 minutes, or until it thickens slightly.
3. Finish frosting: Remove from heat and stir in 1 tsp vanilla extract. Let the caramel cool to room temperature.
4. Beat frosting: Once the caramel has cooled, use a hand mixer to beat the frosting until it thickens to a spreadable consistency.

Assembling the Cake:

1. Layer the cake: Place one layer of the cooled cake on a serving platter. Spread a generous layer of the caramel frosting over the top.
2. Top with second layer: Place the second layer of cake on top and cover the entire cake with the remaining caramel frosting.
3. Decorate (optional): Garnish with chopped pecans or drizzle extra caramel over the top for an added touch.

Tips for Success

• Cool the caramel frosting to room temperature before using to prevent it from being too runny.
• Avoid overmixing the cake batter to keep the texture light and tender.
• Use a candy thermometer when making the frosting to ensure the caramel has reached the right consistency.
• Let the cake cool completely before frosting to avoid melting the caramel.

Recommendations

• Serve with a cup of sweet tea or a glass of milk for the ultimate Southern experience.
• Pair with vanilla ice cream for a decadent dessert combo.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition (per slice, approx.)

• Calories: 380
• Carbohydrates: 50g
• Protein: 3g
• Fat: 18g
• Sugars: 40g
• Fiber: 1g