One day I was flipping through one of my favorite Food Network shows, when my mouth started to water with all the scrumptious desserts they were showing. It wasn’t until they featured this Southern Caramel Cake that I craved it. I just couldn’t wait for the next day to go the grocery store to pick up the ingredients needed for this dessert, but I can tell you it was worth the wait. Once I took my first bite, there were no words to describe how good it was. How about you? Have you ever had a food craving like mine? Maybe now you understand why people say certain foods “take them back.”
Southern caramel cake is one of those desserts that will make your mouth water at the very thought of it. With only four ingredients, this Southern caramel cake couldn’t be any easier to make. And don’t let the few ingredients fool you; this southern caramel cake tastes like it came from a five-star restaurant.
Southern Caramel Cake
- 1/2 cup buttermilk room temperature
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 2 1/4 cups 11/4 ounces unbleached all-purpose flour
- 1 1/2 c ups (10 1/2 ounces granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 16 tbsp 2 sticks unsalted butter, cut into 16 pieces and softened
- 12 TB 1 1/2 sticks unsalted butter, cut into 12 pieces and softened
- 2 cups packed 14 ounces dark brown sugar
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 1/2 cups 10 ounces confectioners sugar, sifted
For The Cake:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour two 9- inch round cake pans.
- Whisk the buttermilk, eggs and vanilla in a large measuring cup. In a large bowl, mix the flour granulated sugar, baking powder, baking soda, and salt with an electric mixer on low speed until combined. Beat in the butter, 1 piece at a time, until only pea-size pieces remain. Pour in half of the buttermilk mixture and beat at medium-high speed until light and fluffy, about 1 minute. Slowly add the remaining buttermilk, mixture to the bowl and beat until incorporated, about 15 seconds.
- Scrape equal amounts of batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool the cake in the pans for 10 minutes, then turn out onto wire racks. Let cool completely, at least 1 hour.
For The Frosting:
- Heat 8 TB of the butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan, 4 to 8 minutes. whisk in the cream and cook until a ring of bubbles reappears, about 1 minute. Off the heat, whisk in the vanilla. Transfer the hot frosting mixture to a bowl and, with an electric mixer on low speed, gradually mix in the confectioners sugar until incorporated. Increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes. Add the remaining 4 TB butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
- Place 1 cake round on a platter. spread 3/4 cup of the frosting over the cake, then top with the second
- cake round. spread the remaining frosting evenly over the top and sides of the cake. Serve.