Sink into the sweetest, buttery goodness that is Classic Southern Caramel Cake, with soft layers of buttermilk cake drenched in an overwhelmingly delicious caramel icing. Truly iconic in its own right, this dessert is the product of hours of labor that suits every celebration or whenever one is yearning for the taste of home in the South. It can most definitely be a favorite among family members.
Why You’ll Love This Recipe
Homework: A classic recipe dating back to the ages makes you feel like it’s a warm hug from the past. It’s an anytime favorite that doesn’t change or get old.
Chemistry: A puffy, moist cake totally contradicts the deep caramelized flavor of the icing.
Impressively Easy: The. bake looks like it’s out of scratch and must have taken several steps, but the procedure is straightforward enough for a home baker.
Birthdays to potlucks, from events at the summer camp to bachelorette parties, the cake will cut a fine figure wherever dessert is served.
Key Ingredients
For the Cake:
All-Purpose Flour and Self-Rising Flour: Using self-rising flour means you don’t have to measure out the flour, baking powder, and salt separately because they are all in the perfect ration for this recipe. It is also possible to make your own. Just put one cup of all-purpose flour into a bowl, then add one and a half teaspoons baking powder and half a teaspoon of salt.
Buttermilk: To make the cake light and use buttermilk-always add some acidity for flavor enhancement. But, if you don’t have any, you can mix one cup of whole milk and one tablespoon of vinegar or lemon juice.
Vanilla Extract: Gives warm, aromatic flavor to the cake.
For the Southern Caramel Icing:
Light Brown Sugar: Zero is saccharide, so you get the mustard color and the tolley-flavored molasses richness. And the measurement must be normalized.
Evaporated Milk: Marvelous honey solution to prevent overhydration of the solution. The caramel’s taste is similarly built up.
Powdered Sugar: Crushes away, making almost every cornstarch into a confection, noodling to deliciousness. Makes the smoothest spread. Deduce no more concavities caused by some lumps.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
Preparing the Cake
Preheat the Oven: Set your oven to 350°F (175°C). This step is essential for ensuring the cakes bake evenly and achieve a perfect golden color.
Prepare the Cake Pans: Grease three 9-inch round cake pans thoroughly and line the bottoms with parchment paper. This simple step helps prevent sticking, ensuring your cakes release easily from the pans.
Cream the Butter and Sugar: In a large mixing bowl, combine softened butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 5 minutes, or until it becomes pale, light, and fluffy. This process is key to creating a tender cake texture.
Incorporate the Eggs: Add the eggs to the butter mixture one at a time, beating well after each addition. This ensures the eggs are fully blended into the batter, creating a smooth consistency.
Combine the Dry Ingredients: In a separate bowl, sift or whisk the self-rising flour to remove lumps and aerate the flour, which helps achieve a lighter cake.
Alternate Adding Flour and Buttermilk: Gradually add the dry ingredients and buttermilk to the creamed mixture in three additions, beginning and ending with the flour. Mix on low speed after each addition, just until the ingredients are combined. Overmixing can lead to a dense cake, so stop mixing as soon as you see the flour disappear.
Add Vanilla Extract: Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter for a fragrant, delicious flavor.
Divide the Batter: Using a spatula, evenly divide the batter among the three prepared cake pans. Smooth the tops to ensure even baking.
Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center of the cakes; if it comes out clean or with just a few moist crumbs, the cakes are ready.
Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before assembling and frosting.
Preparing the Southern Caramel Icing
Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter completely. Add the brown sugar and stir constantly for about 2 minutes. The sugar will begin to dissolve, creating the base for a rich caramel flavor.
Add the Evaporated Milk: Slowly pour the evaporated milk into the saucepan, stirring continuously to combine. Bring the mixture to a gentle boil, then cook for about 5 minutes, ensuring the sugar is fully dissolved and the mixture turns silky smooth.
Cool the Caramel Base: Remove the saucepan from heat and let the caramel mixture cool slightly for about 10 minutes. This step helps the caramel thicken slightly before adding powdered sugar.
Beat in the Powdered Sugar: Transfer the cooled caramel base to a large mixing bowl. Gradually add powdered sugar, one cup at a time, while beating with an electric mixer. Continue until the icing becomes smooth, creamy, and spreadable. Finally, stir in the vanilla extract for a warm, aromatic touch.
Assembling the Cake
Level the Cake Layers (Optional): If your cake layers have domed tops, use a serrated knife to gently level them. This ensures the layers stack evenly.
Frost the Cake Layers: Place the first cake layer on a serving plate or cake stand. Spread a generous layer of caramel icing over the top, reaching the edges. Repeat with the second layer, adding more icing, and finish with the third layer.
Frost the Sides: Use an offset spatula to spread the caramel icing evenly around the sides of the cake. Work quickly, as the icing may begin to set as it cools.
Decorate (Optional): For a decorative touch, sprinkle a pinch of sea salt over the top or pipe extra caramel icing around the edges.
Serving Suggestions
Of course, this Southern Caramel Cake is fitting all on its own, but you can also elevate its stature through using the following in combination:
Ice Cream: A scoop of butter pecan or vanilla ice cream to translate into the match-wording of the aspiration that the warm caramel flavors become with the icings.
Coffee or Tea: A steaming mug of freshly brewed coffee or sweet tea will perfectly offset the sweetness of the cake.
Whipped Cream: With a slight sweetness to it, this dessert just needs a dollop of cream like this one.
Storage Tips
Store an assembled cake at room temperature in an airtight container for up to three days. The moisture of your cake will be just right, thanks to that caramel icing on the top side.
Room Temperature: Keep the assembled cake in an airtight container at room temperature for up to 3 days. The caramel icing will keep the cake moist.
Refrigerating: If the heat in your kitchen is too much, refrigerate such a cake. The icing tends to get weary. Before serving, bring it to room temperature again.
Freezing: Wrap unfrosted layers of the cakes individually in plastic wrap, and you can freeze your cakes up to two months. Thaw at the room temperature then frost before serving.
Variations
Salted Caramel Cake: Add 1 teaspoon sea salt to caramel frosting for an additional salty-sweet taste. Sprinkle top with flaky sea salt.
Nutty Caramel Cake: Add the nutty crunch of pecans or walnuts between cake layers.
Spiced Caramel Cake: Incorporate warm fall spices-e.g., cinnamon or nutmeg-into the cake batter.
Chocolate Caramel Twist: Replace one vanilla layer with chocolate and cover it with the caramel frosting.
Conclusion
This Classic Southern Caramel Cake is indeed a grand testament to Southern baking tradition when you say so. Its lovely scrumptiosity whose layers embody delicacy and flavor and are bathed in dense caramel icing will have many a head turning for another slice. It does it all from seasoned baker to beginner, offering both joy and memories with every bite. Don’t be surprised if they ask for seconds-plus the recipe!
Classic Southern Caramel Cake
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup butter for icing
- 2 cups packed light brown sugar
- 0.5 cup evaporated milk
- 4 cups powdered sugar sifted
- 2 tsp vanilla extract for icing
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Alternate adding sifted flour and buttermilk, beginning and ending with flour. Stir in vanilla extract. Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes. Gradually add evaporated milk, stirring constantly. Bring to a gentle boil and cook for 5 minutes until smooth. Let cool for 10 minutes, then transfer to a mixing bowl. Beat in powdered sugar, one cup at a time, until creamy and spreadable. Stir in vanilla extract.
- Place one cake layer on a serving plate. Spread caramel icing evenly over the top. Repeat with the second and third layers. Spread icing over the sides of the cake, smoothing with an offset spatula. Work quickly as the icing sets as it cools.
- Optional: Garnish with a pinch of sea salt or pipe extra icing for decoration. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
