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Southern Caramel Cake: A Classic Southern Dessert with Rich, Buttery Caramel Icing

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This Southern Caramel Cake features two layers of tender, buttery vanilla cake covered in a rich, glossy homemade caramel icing. A classic Southern dessert with sweet brown sugar flavor and an irresistibly soft crumb.

Ingredients

  • 1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pans (for the cake)
  • 3 cups/375 grams self-rising flour, plus more for preparing the pans
  • 2 cups/400 grams granulated sugar
  • 4 eggs, at room temperature
  • 1 cup/240 milliliters buttermilk, at room temperature (for the cake)
  • 2 teaspoons vanilla extract (for the cake)
  • 1 cup/225 grams unsalted butter (2 sticks) (for the caramel icing)
  • 2 packed cups/440 grams dark brown sugar
  • ½ cup/120 milliliters buttermilk, at room temperature (for the caramel icing)
  • ½ teaspoon kosher salt
  • 3 cups/305 grams sifted confectioners’ sugar
  • 1 teaspoon vanilla extract (for the caramel icing)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the cake batter: In a stand mixer fitted with the paddle attachment, cream 1 cup softened butter and the granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, mixing well and scraping down the bowl after each addition.
  4. With the mixer on low speed, add approximately one-third of the flour, followed by half of the cake buttermilk. Continue alternating the remaining flour and buttermilk, beginning and ending with flour. Mix just until incorporated.
  5. Add 2 teaspoons vanilla extract and mix gently until combined. Avoid overmixing.
  6. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in their pans for 10 minutes, then turn them onto wire racks to cool completely.
  8. While the cakes bake, prepare the caramel icing. Melt the remaining 1 cup butter in a medium saucepan over low heat. Add the dark brown sugar and whisk until combined.
  9. Increase the heat to medium and bring the mixture to a gentle boil. Cook for 5 minutes, whisking constantly.
  10. Slowly and carefully pour in the remaining ½ cup buttermilk, stirring continuously. The mixture will bubble vigorously. Continue stirring until it reaches a full, rolling boil.
  11. Remove from the heat, stir in the kosher salt, and transfer the caramel mixture to the bowl of a stand mixer fitted with the whisk attachment.
  12. With the mixer running on low speed, gradually add the sifted confectioners’ sugar. Mix until smooth, then add the remaining 1 teaspoon vanilla extract. The icing should be glossy and pourable.
  13. Once the cake layers are completely cool, place one layer on a serving plate. While the icing is still warm, spread approximately 1 cup of icing evenly over the first layer.
  14. Place the second cake layer on top. Spread the remaining caramel icing over the top and sides of the cake, working quickly before the icing sets.
  15. Allow the caramel icing to set as it cools. Slice into 12 servings and enjoy.

Notes

  • Use room-temperature eggs and buttermilk for a smoother batter and a more tender cake.
  • Self-rising flour already contains leavening agents and salt, so avoid substituting all-purpose flour without making the necessary adjustments.
  • Do not overmix the cake batter, as this can produce a dense texture.
  • Make sure the cake layers are completely cool before applying the warm caramel icing.
  • Caramel icing sets quickly as it cools. If it becomes too thick to spread, microwave it in 10-second intervals until smooth and workable.
  • The caramel icing can be prepared 3 to 5 days ahead and stored in an airtight container in the refrigerator. Reheat gently before using.
  • For clean slices, allow the icing to set before cutting the cake.
  • Store the finished cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
  • Nutrition information is estimated per serving and may vary depending on ingredients and portion sizes.

Nutrition

Find it online: https://yumfamilyrecipes.com/southern-caramel-cake-a-classic-southern-dessert-with-rich-buttery-caramel-icing/