Classic Southern Caramel Cake Recipe: Buttery and Rich 🍰
Classic Southern Caramel Cake is a beloved dessert featuring soft, buttery cake layers coated in a rich, homemade caramel frosting. This melt-in-your-mouth cake has deep caramel flavors that perfectly complement its tender texture. Whether served at a family gathering or holiday celebration, this Southern favorite is guaranteed to impress with its sweet, nostalgic taste!
⏳ Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
đź“ť Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Caramel Frosting:
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
🍨 Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F. Grease and flour two 9-inch cake pans. Beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Step 2: Mix Dry and Wet Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, until smooth. Divide the batter evenly between the prepared pans.
Step 3: Bake the Cake
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Caramel Frosting
In a saucepan over medium heat, melt sugar until golden brown. Carefully stir in heavy cream and butter, whisking constantly. Cook for 5 minutes until smooth and thickened. Remove from heat and add vanilla extract. Let it cool slightly before frosting.
Step 5: Assemble and Serve
Spread a layer of caramel frosting between the cake layers. Coat the top and sides with the remaining frosting. Let it set for 15 minutes before slicing. Enjoy with Peanut Butter Cup Brownies for a decadent treat!
🔥 Tips for the Best Classic Southern Caramel Cake
- Use room temperature ingredients for a smooth batter.
- Let the caramel cool slightly before frosting to prevent dripping.
- For a deeper caramel flavor, cook the sugar until a deep amber color.
- Chill the cake layers before frosting for easier assembly.
💛 Why You’ll Love This Recipe
This Classic Southern Caramel Cake delivers a perfect balance of buttery cake layers and rich caramel frosting. Its homemade flavor and soft texture make it a nostalgic favorite that’s perfect for any occasion!
🥄 Nutritional Information (Per Serving)
- Calories: 480
- Protein: 5g
- Carbohydrates: 65g
- Fat: 22g
- Sugar: 50g
- Fiber: 1g
❄️ Make-Ahead and Storage Tips
- Make-Ahead: Bake the cake layers a day in advance and store them wrapped at room temperature.
- Storage: Keep the frosted cake covered at room temperature for up to 2 days or refrigerate for 5 days.
- Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw overnight before frosting.
- Reheating: Let the refrigerated cake sit at room temperature for 30 minutes before serving.
🍽️ Conclusion
Classic Southern Caramel Cake is a rich, indulgent dessert that brings warmth and nostalgia to every bite. Its homemade caramel frosting adds the perfect finishing touch to the soft, buttery cake. For another irresistible dessert, try 7 Minute Frosting!
Classic Southern Caramel Cake
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- For the Caramel Frosting:
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans. Beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, until smooth. Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan over medium heat, melt sugar until golden brown. Carefully stir in heavy cream and butter, whisking constantly. Cook for 5 minutes until smooth and thickened. Remove from heat and add vanilla extract. Let it cool slightly before frosting.
- Spread a layer of caramel frosting between the cake layers. Coat the top and sides with the remaining frosting. Let it set for 15 minutes before slicing. Enjoy with Peanut Butter Cup Brownies for a decadent treat!
Notes
- Make-Ahead: Bake the cake layers a day in advance and store them wrapped at room temperature.
- Storage: Keep the frosted cake covered at room temperature for up to 2 days or refrigerate for 5 days.
- Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw overnight before frosting.
