Southern Caramel Cake

Why You’ll Love This Recipe

• Classic Southern dessert – A beloved tradition, perfect for family gatherings or holidays.
• Rich and indulgent – Moist cake with a buttery, sweet caramel frosting that’s hard to resist.
• Perfect balance – The caramel is just the right amount of sweetness to complement the cake.
• Showstopper – This cake is sure to impress guests with its layers and beautiful frosting.
• Made from scratch – Fresh ingredients make for an unforgettable homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

For the Caramel Frosting

• Brown sugar
• Unsalted butter
• Heavy cream
• Granulated sugar
• Vanilla extract
• Salt

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the cake batter – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar – In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add eggs – Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine wet and dry ingredients – Gradually add the dry ingredients to the wet mixture in alternating batches with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
6. Bake the cake – Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes – Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
8. Make the caramel frosting – In a medium saucepan, combine the brown sugar, butter, and heavy cream over medium heat. Stir constantly until the sugar is dissolved and the mixture begins to boil. Let it boil for 3-5 minutes.
9. Finish frosting – Remove the saucepan from the heat and stir in the vanilla extract and salt. Allow the frosting to cool for 10-15 minutes, or until it thickens to a spreadable consistency.
10. Assemble the cake – Once the cake layers have cooled, spread a generous amount of caramel frosting between the layers and over the top and sides of the cake.
11. Serve – Let the cake set for 30 minutes to an hour before serving to allow the frosting to firm up. Enjoy this rich, decadent dessert!

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes

Variations

• Chocolate Caramel Cake – Add cocoa powder to the cake batter to create a chocolate version of this Southern classic.
• Nuts – Add chopped pecans or walnuts to the caramel frosting for a bit of crunch.
• Salted Caramel – Sprinkle a little sea salt over the finished cake for a salted caramel twist.
• Layered Cake – For an even more dramatic presentation, make this into a three-layer cake instead of two.
• Fruit Flavored Cake – Add a teaspoon of lemon or orange zest to the cake batter for a citrusy touch.

Storage/Reheating

• Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days.
• Refrigerator: If you want to keep it longer, store the cake in the fridge for up to 5 days.
• Freezer: You can freeze the cake (without frosting) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
• Reheating: For cold cake, let it come to room temperature before serving. To reheat a slice, microwave it for 10-15 seconds.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk provides a tangy flavor and a tender texture, you can substitute it with regular milk if necessary. Add a tablespoon of vinegar or lemon juice to regular milk to mimic buttermilk.

How can I make the caramel frosting less runny?

If the caramel frosting is too runny, let it cool longer until it thickens. You can also cook it a bit longer on low heat.

Can I use store-bought caramel for frosting?

While homemade caramel frosting gives the best flavor, you can use store-bought caramel sauce in a pinch. Just make sure to adjust the consistency by simmering it on the stove for a few minutes if needed.

Can I make this cake in advance?

Yes! The cake can be baked and stored for up to 2 days before frosting. Add the frosting just before serving for the freshest flavor.

Why is my caramel frosting grainy?

Caramel can become grainy if the sugar crystallizes. To prevent this, ensure the mixture is stirred constantly and avoid letting the sugar boil on too high a heat.

Can I make the frosting with half-and-half instead of heavy cream?

Heavy cream gives the frosting a rich, smooth texture. You can substitute half-and-half if you prefer, but it may alter the texture slightly.

How can I make my cake extra moist?

Make sure not to overmix the batter, and use fresh ingredients. Also, ensuring the cake is cooled properly before frosting will keep it moist.

Can I add a filling inside the cake?

Absolutely! You can add fruit preserves, whipped cream, or even more caramel frosting between the layers for extra flavor.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, the cake is done.

Can I freeze the cake layers?

Yes! You can freeze the cake layers without frosting. Just wrap them tightly in plastic wrap and foil, and freeze for up to 3 months.

Conclusion

Southern Caramel Cake is a true comfort dessert, bringing together rich flavors and a nostalgic taste of the South. Whether you’re making it for a special occasion or just to indulge in a sweet treat, this cake is sure to impress everyone who gets a slice. Enjoy the moist layers and decadent frosting, and savor every bite of this Southern classic!

---