Classic Southern Caramel Cake Recipe

Southern caramel cake is more than just a dessert; it is a beloved staple of Southern cuisine that embodies the warmth and hospitality of the region. This decadent cake, with its smooth caramel frosting and moist layers, has graced the tables of countless family gatherings, celebrations, and special occasions. It is not simply a treat; it is a centerpiece that evokes fond memories and creates new ones with every slice served.

Indulge in the rich flavors of a classic Southern caramel cake! This beloved dessert features moist layers infused with buttermilk, topped with a luscious caramel frosting that captures the essence of Southern hospitality. Perfect for any gathering, this cake not only delights the taste buds but also creates cherished memories. Try your hand at this timeless recipe and bring a slice of Southern tradition to your table! #SouthernCooking #CaramelCake #DessertRecipe #BakingFromScratch #SweetTreats

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Ingredients

For the Cake:

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

For the Caramel Sauce:

1 cup brown sugar, packed

1/2 cup heavy cream

3/4 cup unsalted butter

1 teaspoon vanilla extract

A pinch of salt

For Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/2 cup of reserved caramel sauce

1-2 tablespoons milk (as needed for consistency)

Instructions

Prepare the Cake:

- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 5 minutes).

- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

- Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Mix until just combined.

- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Caramel Sauce:

- In a medium saucepan over medium heat, combine brown sugar, heavy cream, and butter.

- Stir constantly until the mixture comes to a boil, then reduce heat and let it simmer for an additional 3-5 minutes. Remove from heat and stir in vanilla and salt. Let it cool slightly.

Prepare the Frosting:

- In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and mix until combined.

- Add the reserved caramel sauce and mix until smooth, adding milk as needed to achieve a spreadable consistency.

Assemble the Cake:

- Place one cake layer on a serving plate. Spread a layer of frosting on top, then drizzle with caramel sauce.

- Repeat with the second layer. Top with the third layer and frost the entire cake with the remaining frosting.

- Drizzle more caramel sauce over the top for decoration. Let the cake set for at least 30 minutes before slicing.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12