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Classic Southern Caramel Cake

If you’ve ever had a slice of Southern caramel cake, you know just how indulgent and satisfying it is. This beloved dessert features moist layers of vanilla cake wrapped in a rich, homemade caramel frosting. It’s a classic for holidays, special occasions, or anytime you want to treat yourself and your loved ones to something truly special. Today, I’ll walk you through the steps to make this delightful cake at home.


Southern caramel cake

What Makes Southern Caramel Cake Special?


The beauty of a Southern caramel cake lies in its simplicity: the balance between a tender cake and the deep, buttery sweetness of caramel frosting. Caramel frosting can be a bit tricky to master, but once you’ve got it, you’ll be hooked on its smooth, melt-in-your-mouth texture.


Ingredients


For the cake:

  • 3 cups cake flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup butter-flavored shortening

  • 1 & 3/4 cups granulated sugar

  • 3 large eggs, room temperature

  • 2 eggs yolks, room temperature

  • 1 & 1/3 cup buttermilk, room temperature

  • 1 tbsp vanilla extract

  • 1/4 cup caramel sauce


For the caramel sauce:

  • 1 ½ cups granulated sugar

  • 1 cup heavy cream, room temperature

  • 3 tbsp unsalted butter

  • A pinch of salt


For the caramel buttercream frosting

  • 1 cup unsalted butter, softened

  • 3 cups confectioner's sugar

  • 3 to 4 tbsp heavy whipping cream, plus more to thin the frosting

  • 1/4 cup caramel sauce

  • 2 tsp vanilla extract

  • 1/4 tsp salt





Instructions


Prepare the Cake Layers
  1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.


  1. Sift the dry ingredients: In a mixing bowl, sift together the cake flour and baking powder three times. Sifting is essential to ensure the cake is light and airy. Once sifted, set the mixture aside.


  1. Cream the butter and shortening: In your stand mixer’s bowl, using the paddle attachment, combine the unsalted butter and butter-flavored shortening at low speed until smooth. Be sure to scrape down the sides of the bowl and the paddle as needed to fully combine.


  1. Add sugar and salt: With the mixer still on low speed, gradually add the granulated sugar and salt. After about 30 seconds, increase the speed to medium-high and beat for 4-5 minutes. This step is crucial for aerating the butter and sugar, resulting in a light and fluffy cake. Be sure to scrape down the sides twice during this stage.


  1. Incorporate the eggs: Reduce the mixer speed to low, and add the eggs and egg yolks, one at a time. Make sure each egg is fully incorporated before adding the next. Once all the eggs are in, add the vanilla extract and increase the speed to medium-high. Beat the mixture until it turns thick and pale yellow (about 3-4 minutes).


  1. Alternate dry and wet ingredients: With the mixer on low, begin alternating between adding the dry flour mixture and the buttermilk. Start by adding 1/3 of the flour mixture, then half of the buttermilk. Continue with another 1/3 of the dry ingredients, followed by the remaining buttermilk, and finish with the last of the dry mixture. Scrape down the bowl between each addition to ensure everything mixes evenly.


  1. Final mix: After all the ingredients are incorporated, scrape down the sides of the bowl, add in the 1/4 cup of caramel sauce, and mix on low until just combined. Be careful not to overmix, as this can result in a dense cake.


  1. Bake the cake: Divide the batter evenly between your prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with minimal crumbs. The sides of the cake should pull away from the pan slightly, and the center should spring back when gently pressed.


  1. Cool the cake: Remove the cakes from the oven and allow them to rest in their pans for 10 minutes. Invert the cakes onto cooling racks and allow them to cool completely before frosting.


Prepare the Caramel Sauce

Making caramel frosting requires patience, but it’s worth it!



  1. In a heavy-bottomed saucepan, add the sugar to medium heat. Stirring constantly, until the sugar has completely melted and dissolved. Add in the butter stirring until well incorporated. Finally add the heavy cream and stir. Be careful not to let it burn!


  1. Remove from heat and stir in the pinch of salt. Allow the caramel to cool before frosting the cake.


Prepare the Caramel Buttercream Frosting
  1. With a handheld or stand mixer, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add confectioner's sugar, 3 Tbsp heavy cream and 1/4 tsp salt.


  1. Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another tablespoon of heavy cream if needed to thin the frosting.


  1. Add in 2 tsp vanilla extract, pour in the caramel and mix until creamy.


Assemble the Cake
  1. Place one cake layer on a serving plate and spread a generous amount of caramel frosting then caramel sauce over the top. Repeat with the remaining layers, then frost the sides of the cake.


  1. For a glossy finish, you can pour any extra warm caramel frosting over the top of the cake. Let it drip down the sides for a beautiful, rustic look.


Tips for the Perfect Caramel Cake

Room temperature ingredients: Make sure your eggs, butter, and buttermilk are at room temperature before you start baking. This helps ensure a smooth, even batter.


Caramel patience: When making caramel, resist the urge to stir once it begins to simmer. Too much stirring can cause the sugar to crystallize.


Layer precision: If your cake layers come out uneven, don’t worry! You can trim the tops to make them flat before stacking and frosting.


Serving Suggestions

Caramel cake is best served at room temperature, so the frosting is soft and luscious. Pair it with a cup of coffee or tea, or a cold glass of milk for the ultimate Southern dessert experience.


Storage

If you have leftovers (though I doubt you will!), store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life, but let it come to room temperature before serving to enjoy that perfect caramel texture.


Southern caramel cake

This Southern caramel cake is a showstopper, perfect for family gatherings, holidays, potlucks, or just because! The combination of buttery cake and decadent caramel frosting makes it a memorable dessert you’ll come back to time and time again.


Let me know if you try this recipe out, and feel free to share your caramel cake creations!

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