Southern Caramel Cake

 Southern Caramel Cake Recipe – A Rich, Buttery Classic You’ll Crave

Southern Caramel Cake is the epitome of comfort and indulgence. Known for its soft, buttery layers and lusciously smooth caramel frosting, this dessert is a staple in Southern kitchens. Whether served at holiday gatherings, birthdays, or Sunday suppers, it never fails to impress.

What makes this cake truly irresistible is its balance of flavors—rich caramel perfectly complements the tender crumb of the cake, offering a melt-in-your-mouth experience. This recipe breaks down each step, ensuring even beginner bakers can achieve bakery-quality results.

---

Ingredients for Southern Caramel Cake

For the Cake Layers:

2 1/2 cups all-purpose flour – Provides structure, giving the cake its soft yet sturdy texture.

2 cups granulated sugar – Adds sweetness and moisture while helping the cake brown beautifully.

1 cup unsalted butter, softened – Ensures a rich, buttery flavor and tender crumb.

1 cup whole milk – Adds moisture and richness to the batter.

4 large eggs – Bind the ingredients together and provide structure.

2 teaspoons baking powder – Helps the cake rise, making it light and fluffy.

1/2 teaspoon baking soda – Enhances leavening and balances acidity.

1/2 teaspoon salt – Enhances the flavors and balances sweetness.

2 teaspoons vanilla extract – Adds a warm, aromatic flavor.

---

For the Caramel Frosting:

1 cup unsalted butter – The base for a creamy, smooth frosting.

2 cups packed light brown sugar – Creates the signature caramel flavor with its molasses content.

1/4 teaspoon salt – Balances the sweetness of the frosting.

1/2 cup whole milk – Adds creaminess and helps achieve the perfect consistency.

4 cups powdered sugar – Sweetens and thickens the frosting while creating a silky finish.

1 teaspoon vanilla extract – Enhances the caramel flavor with a warm, sweet aroma.

---

Step-by-Step Instructions for Southern Caramel Cake

1. Prepare the Cake Layers

1. Preheat the Oven – Set to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Cream the Butter and Sugar – In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3-4 minutes). This step incorporates air, making the cake tender.

3. Add Eggs One at a Time – Mix well after each addition to maintain a smooth batter. Stir in the vanilla extract for added flavor.

4. Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, baking soda, and salt until evenly distributed.

5. Alternate Dry and Wet Ingredients – Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry mixture. Mix until just combined—avoid over-mixing to keep the cake light.

6. Divide and Bake – Evenly distribute the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool Completely – Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool fully.

---

2. Make the Caramel Frosting

1. Melt the Butter – In a medium saucepan over medium heat, melt butter until smooth.

2. Add Brown Sugar and Salt – Stir until the sugar dissolves completely. Let the mixture simmer for 2-3 minutes, stirring frequently.

3. Incorporate Milk – Slowly add milk while stirring continuously to create a smooth mixture. Bring it to a boil, then reduce heat and simmer for 2 more minutes.

4. Cool Slightly – Remove the saucepan from heat and allow the caramel to cool slightly—this prevents the frosting from becoming grainy.

5. Whisk in Powdered Sugar and Vanilla – Gradually add powdered sugar, whisking until the frosting is smooth and thick. Stir in the vanilla extract for added flavor. If the frosting thickens too much, add a splash of milk to adjust consistency.

---

3. Assemble the Cake

1. Layer and Frost – Place one cooled cake layer on a serving plate. Spread a generous layer of caramel frosting over the top.

2. Stack the Layers – Place the second cake layer on top and frost the top and sides evenly. Work quickly, as the frosting sets fast.

3. Smooth the Frosting – Use an offset spatula or knife for a clean finish.

---

Pro Tips for the Perfect Southern Caramel Cake

Room Temperature Ingredients – Use butter, eggs, and milk at room temperature to ensure even mixing and a smooth batter.

Prevent Over-Mixing – Mix just until the ingredients are combined to avoid a dense cake.

Work Quickly with Frosting – Caramel frosting sets fast, so frost the cake while it’s still slightly warm for easier spreading.

Double the Frosting – If you love extra frosting, double the recipe to generously coat each layer.

Chill Before Slicing – Refrigerate the frosted cake for 15-20 minutes before slicing to make clean cuts.

---

Serving Suggestions

Pair with Ice Cream – Serve with a scoop of vanilla bean ice cream for an indulgent dessert.

Add a Drizzle – Top with extra caramel sauce or a sprinkle of sea salt for added decadence.

Coffee Companion – Enjoy a slice with a cup of freshly brewed coffee for the perfect afternoon treat.

---

Why You’ll Love This Southern Caramel Cake

This Southern Caramel Cake stands out for its irresistible flavor and moist texture, making it a crowd-pleaser at any event. The homemade caramel frosting adds an elegant finish, while the simple ingredients keep it approachable for any home baker.

Whether you’re celebrating a special occasion or j

ust satisfying a sweet craving, this cake is guaranteed to impress. Bookmark this recipe and make it your go-to dessert for unforgettable gatherings!