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Classic Southern Caramel Cake

Step into the heart of Southern hospitality with our Classic Southern Caramel Cake. This timeless dessert captures the essence of the South, boasting layers of moist cake draped in velvety caramel icing. It’s a sweet symphony that pays homage to tradition and the art of indulgence.

Ingredients You’ll Need:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the Caramel Icing:

  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

Preparation Steps:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together flour, baking powder, and baking soda.
  4. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  5. Stir in vanilla extract.
  6. Divide the batter equally among the prepared pans. Smooth the tops with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Caramel Icing:

  1. In a saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  2. Reduce the heat to low and simmer for 12-15 minutes, stirring continuously, until the caramel thickens.
  3. Remove from heat and stir in vanilla extract.
  4. Let the caramel icing cool for about 10 minutes.

Assembly:

  1. Place one cake layer on a serving plate. Spread a layer of caramel icing over the top.
  2. Repeat the process with the remaining layers, stacking them on top of each other.
  3. Frost the sides and top of the cake with the remaining caramel icing.
  4. Allow the cake to set for at least 1 hour before slicing.

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