Here’s a classic Southern Caramel Cake recipe—rich, buttery, and topped with a luscious caramel frosting that’s traditional in Southern kitchens. 🍰
Ingredients
For the cake (2 layers, 9-inch round):
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
For the caramel frosting:
- 1 cup (200 g) packed brown sugar
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) milk or heavy cream
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp vanilla extract
Optional caramel drizzle:
- ¼ cup caramel sauce for extra richness
Instructions
- Preheat oven:
- 350 °F (175 °C). Grease and flour two 9-inch round cake pans.
- Make the cake batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Bake:
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the caramel frosting:
- In a saucepan, melt brown sugar and butter over medium heat.
- Stir in milk and bring to a gentle boil for 1–2 minutes.
- Remove from heat, let cool slightly, then whisk in powdered sugar and vanilla until smooth.
- Assemble the cake:
- Spread frosting between layers and over the top and sides of the cake.
- Optional: drizzle extra caramel sauce on top.
- Serve:
- Slice and enjoy! Best served at room temperature.
Tips
- Brush each layer with a little milk or simple syrup for extra moistness.
- Add a pinch of sea salt to the frosting for a salted caramel version.
- The cake can be made a day ahead—the flavors improve as it rests.
I can also provide a faster, one-bowl version of this Southern caramel cake that’s simpler to make but keeps the same rich flavor.
Do you want me to share the quick one-bowl version?
