Southern Caramel Cake
A comforting Southern caramel cake is a classic dessert perfect for any occasion.
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Instructions
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Preheat oven to 3500F. Line the bottoms of two 9-inch round cake pans with parchment paper; do not grease sides.
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Sift flour, baking powder, and salt together; set aside.
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In a stand mixer, beat butter until creamy. Gradually add granulated sugar and cream for 5-6 minutes until light and fluffy. Beat in eggs one at a time, then vanilla extract.
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Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour, mixing until just combined.
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Divide batter evenly between prepared pans and bake for 30-35 minutes, rotating halfway, until a toothpick inserted into the center comes out clean.
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Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, combine both brown sugars, butter, buttermilk, cream, salt, and vanilla in a large saucepan over medium heat. Stir until sugar dissolves and mixture reaches a soft boil.
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Reduce heat to low and simmer for 10 minutes, stirring occasionally, ensuring it does not exceed 2250F.
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Remove from heat, cool for 20 minutes while stirring occasionally, then beat until thick, spreadable, and no longer glossy.
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To assemble, pour approximately one-quarter of the semi-fluid frosting over the bottom cake layer and spread.
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Place the top cake layer, then pour half of the remaining frosting over it and spread evenly, smoothing any drips.
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Apply a light layer of frosting around the cake sides to seal crumbs, then build up the sides with more frosting as it thickens.
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Let the cake rest for 1-2 hours before serving to allow the frosting to set.