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Classic Southern Caramel Cake Recipe

★★★★★

4.5 from 57 reviews
  • Author: Harper
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This Classic Southern Caramel Cake is a rich and moist layered cake topped with a luscious caramel icing that perfectly balances sweetness and buttery flavor. Featuring a tender crumb enhanced by buttermilk and flavored with vanilla, the cake is layered and frosted with a smooth, homemade caramel sauce that offers a beautiful amber color and deep caramel notes. Perfect for special occasions or any celebration, this recipe yields a deliciously indulgent dessert that’s sure to impress.

Ingredients

Scale

Cake

  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup packed light brown sugar
  • 1 cup boiling water

Caramel Icing

  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 1/4 teaspoon salt (optional, for salted version)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and 3 cups granulated sugar until the mixture is light and fluffy, which usually takes several minutes using an electric mixer.
  3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to create an even batter. Stir in the vanilla extract to infuse flavor.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of leavening agents.
  5. Dissolve brown sugar: In a small bowl, dissolve the packed light brown sugar into the boiling water, creating a sweet liquid mixture to add moisture and flavor to the batter.
  6. Combine wet and dry mixtures: Add the flour mixture alternately with the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined to avoid overworking the gluten.
  7. Fold in brown sugar liquid: Gently fold the brown sugar water mixture into the batter, being careful not to overmix to maintain a tender crumb.
  8. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  9. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely before icing.
  10. Make caramel icing – caramelize sugar: In a heavy-bottomed saucepan over medium heat, cook 1/2 cup granulated sugar without stirring until it melts and turns a deep amber color, forming the base of the caramel sauce.
  11. Add cream and remove from heat: Carefully whisk in the heavy cream—it will bubble vigorously. Remove the pan from heat to prevent caramel from burning.
  12. Finish caramel icing: Whisk in the 1/4 cup unsalted butter, 1/4 cup milk, and salt (if using) until smooth. Return to low heat if necessary and stir constantly until any lumps dissolve and the sauce becomes smooth. Let the icing cool until thick enough to spread.
  13. Assemble the cake: Place one cake layer on a serving plate, spread a layer of the caramel icing over the top, then add the next layer, repeating the process. Finally, frost the top and sides of the entire cake with the remaining caramel icing for a decadent finish.

Notes

  • Be cautious when caramelizing sugar, as it can burn quickly; remove it from heat as soon as it reaches the desired amber color.
  • If you prefer a salted caramel flavor, include the 1/4 teaspoon of salt in the icing.
  • Allow the cake layers to cool completely before icing to prevent the caramel from melting and sliding off.
  • This cake can be made a day ahead and refrigerated; let it come to room temperature before serving.
  • Use room temperature ingredients for best mixing and texture results.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Keywords: Southern caramel cake, caramel icing, layered cake, homemade caramel, classic dessert, buttermilk cake, caramel frosting

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Find it online: https://harperellington.com/classic-southern-caramel-cake-recipe/