Southern Caramel Cake

Southern Caramel Cake

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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.

How to Prepare Southern Caramel Cake

Preparing a Southern Caramel Cake requires a bit of love, patience, and attention to detail. This cake is more than just a dessert; it’s a labor of love. It combines a soft and moist cake with a lusciously rich caramel frosting that melts in your mouth. If you’ve never had a real Southern Caramel Cake, then you’re in for a treat!

Ingredients for Southern Caramel Cake

Before we dive into the detailed instructions, let’s get all the ingredients ready:

Cake:

  • 1/2 cup buttermilk, room temperature
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
  • 1 1/2 cups (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

Frosting:

  • 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

Directions for Southern Caramel Cake

Now that you have all your ingredients, let’s get baking!

For The Cake:

  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
  2. 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.
  3. 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:

  1. 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.
  2. 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.

Tips and Tricks

  • Make sure your ingredients, especially eggs and buttermilk, are at room temperature before you start. This ensures an even texture for the cake.
  • Be patient while making the caramel frosting. It’s crucial to cook it until it’s just the right consistency; otherwise, it will not set properly on the cake.
  • If the frosting gets too thick, you can add a splash of cream to thin it out.

Can I make this cake ahead of time?

Yes, you can make the cake layers a day ahead. Wrap them tightly in plastic wrap once they are completely cooled. However, it’s best to make the caramel frosting on the day you plan to serve the cake.

Can I freeze the Southern Caramel Cake?

Yes, this cake freezes well. Make sure to wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to a month. Thaw it in the refrigerator overnight before serving.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5-10 minutes before using it in the recipe.

Get ready to wow your family and friends with this Southern Caramel Cake. Happy baking!

How can I make my cake extra moist?

You can use a simple syrup (equal parts sugar and water, heated until the sugar dissolves) to brush on the cake layers before frosting. This will add extra moisture and ensure that the cake stays moist for longer.

Can I use light brown sugar instead of dark brown sugar for the frosting?

Yes, you can use light brown sugar, but it will result in a slightly lighter caramel flavor and color. Dark brown sugar contains more molasses, which gives a richer taste and deeper color to the caramel frosting.

Is there an alternative frosting I can use if I don’t want to make caramel frosting?

If you want to try something different, cream cheese frosting can also pair well with this cake. You could also opt for a simple vanilla buttercream or a rich chocolate ganache.

What if my frosting becomes grainy?

If your frosting turns out grainy, you can try heating it over a double boiler while continuously whisking until it smoothens out. Be careful not to overheat as it might become too runny.

Can I add nuts or other add-ins to this cake?

Absolutely! Toasted pecans or walnuts can be a wonderful addition to this cake. You can either sprinkle them between the layers, on top of the frosting, or fold them into the batter before baking.

Can this recipe be made into cupcakes instead of a layer cake?

Yes, you can use this recipe to make cupcakes. Be sure to adjust the baking time as cupcakes will bake faster than a whole cake. Usually, it takes around 18-22 minutes at 350 degrees Fahrenheit. Don’t forget to check with a toothpick for doneness.

What is the best way to store this cake if there are leftovers?

If you have leftovers, it’s best to store the cake in an airtight container or cover it well with plastic wrap to keep the air out. You can keep it at room temperature for a day or two, but for longer storage, it’s best to refrigerate it.

Southern Caramel Cake

Southern Caramel Cake

This Southern Caramel Cake Recipe is a family favorite! It’s a delicious, moist and just a really good cake. Gooey caramel cake made from scratch with a crunchy pecan topping – it’s to die for!

Ingredients
  

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

Frosting

  • 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

Instructions
 

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.

To Assemble:

  • 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.

 

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