Oh yes! Here’s a classic Southern Caramel Cake recipe—rich, moist, and dripping with homemade caramel frosting. 🍰✨
Southern Caramel Cake
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Caramel Frosting
- 1 cup unsalted butter (2 sticks)
- 1 ½ cups packed brown sugar
- ½ cup evaporated milk (or whole milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. Make the Caramel Frosting
- In a saucepan over medium heat, melt butter.
- Stir in brown sugar and milk. Bring to a gentle boil and cook 5–7 minutes, stirring constantly, until thickened slightly.
- Remove from heat and stir in vanilla and salt. Let cool slightly until spreadable.
3. Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of caramel frosting.
- Top with the second cake layer and frost the top and sides generously with remaining caramel frosting.
Tips
- For an extra smooth caramel frosting, strain it through a fine mesh before spreading.
- Add a sprinkle of toasted pecans on top for crunch.
- Store cake covered at room temperature for 1–2 days, or refrigerate for up to a week.
💡 Optional twist: For a deeper flavor, add 1 tsp bourbon or dark rum to the frosting—classic Southern touch!
If you want, I can make a quick 1-hour Southern Caramel Cake version that’s super moist and still has that rich caramel flavor without all the fuss.
Do you want me to do that?
