Southern Caramel Cake

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Southern Caramel Cake

Ingredients:

For the Cake:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
For the Caramel Frosting:
  • 1 cup unsalted butter
  • 2 cups light brown sugar, packed
  • 1/2 cup whole milk
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions:

For the Cake:
  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the Eggs:
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
  6. Bake the Cake:
    • Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
    • Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Caramel Frosting:
  1. Make the Caramel Base:
    • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved and combined. Bring the mixture to a boil, stirring constantly.
  2. Add Milk:
    • Gradually stir in the milk. Bring the mixture back to a boil, then remove from heat and let cool slightly.
  3. Finish the Frosting:
    • Transfer the caramel mixture to a large mixing bowl. Gradually add the sifted powdered sugar, beating until smooth and creamy. Stir in the vanilla extract. If the frosting becomes too thick, add a little more milk, one tablespoon at a time, until it reaches a spreadable consistency.
Assemble the Cake:
  1. Layer the Cake:
    • Place one cake layer on a serving plate. Spread a generous amount of caramel frosting on top. Repeat with the second layer and top with the third layer.
  2. Frost the Cake:
    • Spread the remaining caramel frosting over the top and sides of the cake. Smooth the frosting with a spatula or knife.
  3. Serve:
    • Let the cake sit for at least 30 minutes before slicing to allow the frosting to set.

Enjoy this Southern classic that is sure to delight with its rich caramel flavor and moist cake layers!

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