Southern Caramel Cake
A Classic Southern Delight You Must Try!
Southern Caramel Cake is a true classic that has graced Southern tables for generations. Its rich, buttery cake layers combined with a smooth, decadent caramel frosting make it a dessert that everyone loves. Whether you’re making it for a holiday, a birthday, or just because, this cake is guaranteed to impress. Follow this easy-to-follow recipe and bring a little Southern charm to your kitchen!
Tools Needed
To make this Southern Caramel Cake, you’ll need:
Three 9-inch round cake pans
Mixing bowls
Electric mixer
Saucepan
Wire racks
Spatula
Measuring cups and spoons
Servings, Prep, and Cook Time
Servings: 12
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, chopped
For the Caramel Frosting:
1 cup unsalted butter
1 cup packed brown sugar
1/4 cup whole milk
3 cups powdered sugar
1 teaspoon vanilla extract
Step-by-Step Instructions
Preparing the Cake Layers
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy.
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a rich flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Begin and end with the flour mixture to ensure smooth blending.
Fold in Pecans: Gently fold in the chopped pecans to add a delightful crunch.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Making the Caramel Frosting
Melt the Butter: In a medium saucepan over medium heat, melt the butter.
Add Brown Sugar and Milk: Stir in the packed brown sugar and whole milk. Bring the mixture to a boil, then remove from heat.
Cool Slightly: Let the caramel mixture cool for about 10 minutes.
Mix in Powdered Sugar: Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.
Assembling the Cake
Layer the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel frosting over it.
Stack and Frost: Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake evenly.
Garnish (Optional): For an extra touch, decorate with whole pecans on top.
Tips for Recipe Success
Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for better mixing and a smooth batter.
Don’t Overmix: Overmixing can make the cake dense instead of soft and fluffy.
Cool Completely Before Frosting: If the cake is warm, the caramel frosting may become too runny.
Adjust the Frosting Consistency: If the frosting is too thick, add a teaspoon of milk at a time until smooth.
Serving and Storage Tips
Serving:
Serve the cake at room temperature for the best texture and flavor.
Pair with a cup of coffee or a scoop of vanilla ice cream for a delightful experience.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week. Let it sit at room temperature for about 30 minutes before serving.
Freeze unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw before assembling and frosting.