Oh, this Southern Caramel Cake Recipe… it’s more than just a cake. It’s a memory wrapped in caramel sweetness. My grandmother, bless her heart, made this every year for my birthday. The aroma alone would fill the entire house, a symphony of butter, sugar, and pure, unadulterated happiness. Think of it as a more sophisticated, incredibly moist version of vanilla cake – but drenched in the most luscious, homemade caramel you can possibly imagine. It’s a far cry from those dry, store-bought cakes; this one practically melts in your mouth.
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What is Southern Caramel Cake?
Southern Caramel Cake is a classic dessert, especially beloved in the Southern United States. It’s essentially a multi-layered cake, typically a vanilla or yellow cake, but the real magic lies in the homemade caramel frosting. Think of it as the ultimate expression of Southern hospitality – a rich, decadent treat that’s meant to be shared. It’s essentially a blank canvas that’s painted with liquid gold. The name comes from the star of the show: the caramel frosting. It’s not your average frosting; it’s cooked on the stovetop, giving it a deep, complex, almost buttery flavor that sets it apart.
Why you’ll love this recipe?
Honestly, where do I even begin? The flavor is out of this world. It’s sweet, buttery, and has this incredible depth from the homemade caramel. It’s pure comfort food. The recipe seems intimidating, but trust me, it’s actually quite simple. It’s something you can whip up even on a busy weeknight – and everyone will think you slaved away for hours. What I love most about this Southern Caramel Cake Recipe is the way the caramel soaks into the cake layers, creating this incredibly moist and flavorful bite. Forget about dry cake ever again. Plus, it’s so much more affordable than buying a fancy bakery cake. You probably already have most of the ingredients in your pantry! I think it’s better than any other similar cake because its not overly sweet with simple ingredients.
How do I make Southern Caramel Cake?
Quick Overview
Making this Southern Caramel Cake Recipe is all about taking it one step at a time. You’ll start by making the cake layers, which are super easy and bake up beautifully. Then comes the caramel – don’t be scared, it’s just sugar, butter, and a little patience! Finally, you’ll assemble the cake, drenching each layer in that glorious caramel. The secret? Use a toothpick to poke a lot of tiny holes in the cake layers before adding the caramel. It helps the caramel soak in and keeps the cake super moist.
Ingredients
For the Cake:
• 2 1/4 cups all-purpose flour: I always use unbleached for the best flavor and texture.
• 1 1/2 cups granulated sugar: If you prefer a less sweet cake, feel free to reduce it by one tablespoon or two.
• 3 1/2 teaspoons baking powder: Make sure it’s fresh! Old baking powder will give you a flat cake.
• 1 teaspoon salt: Balances out the sweetness and enhances the other flavors.
• 3/4 cup unsalted butter, softened: Make sure it’s *softened*, not melted! What is the key to a tender cake?
• 1 1/4 cups milk: Whole milk is best for richness, but you can use almond milk in a pinch.
• 2 large eggs: Adds structure to the cake. Let them come to room temperature for best results.
• 1 teaspoon vanilla extract: Use the *good* stuff! It makes a difference.
For the Caramel Frosting:
• 2 cups granulated sugar: The base of our beautiful caramel.
• 1 cup (2 sticks) unsalted butter: Adds richness and flavor. Again, use good quality butter!
• 1 cup evaporated milk: This is what makes caramel so creamy.
• 1 teaspoon vanilla extract: A final touch of flavor.
• Pinch of salt: To balance out the sweetness.
How do I follow step
Step 1: Preheat & Prep Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Set aside. I like to line the bottoms with parchment paper rounds, too – it makes removing the cakes a breeze. Is it worth the extra step?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking is important – it aerates the flour and prevents lumps. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and creamy. If it looks curdled, don’t worry – it will come together when you add the dry ingredients.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour and result in a tough cake.
Step 5: Divide and Bake
Divide the batter evenly among the prepared cake pans. Is it safe to bake for 25-30 minutes, or until a wooden skewer comes out clean? What are some of the best ovens in the world?
Step 6: Cool Completely
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they’re completely cool before frosting, or the caramel will melt!
Step 7: Make the Caramel Frosting
While the cakes are cooling, make the caramel frosting. In a large saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches a deep amber color and registers 245°F (118°C) on a candy thermometer. This is the tricky part – be patient and don’t let it burn! If you don’t have a candy thermometer, look for a deep amber color and a slightly thickened consistency.
Step 8: Finish the Caramel Frosting
Remove from heat and stir in the vanilla extract and salt. Let the frosting cool slightly, about 5-10 minutes, before frosting the cake. It should be thick enough to spread, but still pourable. If it gets too thick, you can add a tablespoon or two of milk to thin it out.
Step 9: Assemble and Frost
Place one cake layer on a serving plate. Poke holes all over the top of the cake with a toothpick. Pour about 1/3 of the caramel frosting over the cake, letting it soak in. Repeat with the remaining cake layers and frosting. The frosting will drip down the sides of the cake, which is part of the charm! Let the cake sit for at least an hour before serving, to allow the caramel to fully soak into the cake.
Step 10: Slice & Serve
Use a long, serrated knife to slice the cake. Serve at room temperature.
What should I serve it with?
This Southern Caramel Cake is fantastic all on its own, but it’s even better with the right accompaniments! For breakfast, a slice of this cake with a cup of strong, black coffee is simply divine. It’s the perfect way to start a special day. For brunch, I like to serve it with a dollop of whipped cream and some fresh berries – it makes a beautiful and elegant presentation. If you’re serving it as dessert after dinner, a scoop of vanilla Ice Cream or a drizzle of chocolate sauce is the perfect finishing touch. And for those cozy snack moments, a warm slice of this cake with a glass of cold milk is pure comfort food. My family always asks for this cake during the holidays, and it always disappears quickly.
Top Tips for Perfecting Your Southern Caramel Cake
Alright, let’s talk about some tips and tricks I’ve learned over the years for making the *perfect* Southern Caramel Cake. First, make sure your butter is *truly* softened for the cake batter. It should be soft enough to easily press a finger into, but not melted. This will give you a lighter, more tender cake. Don’t overmix the cake batter! Mix until just combined. Overmixing develops the gluten in the flour and results in a tough cake. For the caramel frosting, patience is key. Don’t rush the process. Cook it over medium heat, stirring constantly at first, then letting it simmer without stirring until it reaches that beautiful amber color. Keep a close eye on it – it can go from perfect to burnt in a matter of seconds! If your caramel frosting gets too thick, you can add a tablespoon or two of milk to thin it out. If it’s too thin, you can cook it for a few more minutes until it thickens up. One time I used Brown Sugar instead of white in caramel and it changed the flavor adding a nutty tone. Don’t worry if your cake isn’t perfectly level. The caramel frosting will cover up any imperfections! And finally, let the cake sit for at least an hour before serving to allow the caramel to fully soak into the cake. Trust me, it’s worth the wait!
What are some Storing and Reheating Tips?
This Southern Caramel Cake is best enjoyed fresh, but it can be stored for later, too. At room temperature, it will last for up to 3 days, as long as it’s covered tightly. I like to use a cake dome or an airtight container to keep it from drying out. In the refrigerator, it will last for up to a week. Just make sure to bring it to room temperature before serving, as the caramel will harden in the fridge. For longer storage, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. When you’re ready to eat it, thaw it overnight in the refrigerator. I recommend freezing the cake *before* frosting it with the caramel. The caramel can sometimes get a little grainy after freezing. If you do freeze the frosted cake, it will still taste delicious, but the texture might be slightly different. The most important part, is to keep this away from moisture, it will make it bad much faster.
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Final Thoughts
This Southern Caramel Cake recipe is more than just a dessert; it’s a taste of Southern comfort, a slice of nostalgia, and a testament to the power of homemade goodness. It might take a little effort, but the results are absolutely worth it. Every bite is pure bliss! And if you love this recipe, be sure to check out my other Southern classics, like my Pecan Pie and Sweet Potato Pie. I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and don’t forget to rate the recipe! Happy baking!
5 Secrets to Perfect Southern Caramel Cake Recipe Every Time!
Ingredients
Main Ingredients
- 5.5 cups all-purpose flour or 6 cups cake flour
- 1 tablespoon baking powder
- 1.5 teaspoons salt
- 2 cups unsalted butter softened
- 3.5 cups granulated sugar
- 6 large eggs room temperature
- 3 teaspoons vanilla extract
- 2 cups buttermilk room temperature
For the Caramel Frosting
- 3.5 cups dark brown sugar packed
- 1.5 cups unsalted butter
- 1 teaspoon salt
- 1.25 cups evaporated milk room temperature
- 1.5 teaspoons vanilla extract
- 3.5 cups powdered sugar sifted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Alternately add dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
- Divide batter between pans and bake for 30-35 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For caramel frosting, mix brown sugar, butter, and salt in a saucepan over medium heat until butter is melted and sugar dissolves.
- Add evaporated milk, cook for 5-7 minutes, stirring, until thickened.
- Remove from heat. Beat in powdered sugar until smooth, then stir in vanilla extract.
- Place one cake layer on serving plate. Spread with half the frosting.
- Top with second cake layer, spread remaining frosting over top and sides. Let set for 2 hours before serving.
