Classic Southern Caramel Cake

Here’s a recipe for a classic Southern Caramel Cake, known for its rich, buttery layers and luscious caramel icing.

Classic Southern Caramel Cake

Ingredients

For the Cake:

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 2 teaspoons vanilla extract

For the Caramel Icing:

• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition.
5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Add Vanilla: Stir in the vanilla extract.
7. Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the Caramel Icing:

1. Melt Sugar: In a heavy-bottomed saucepan over medium heat, melt 1/2 cup of the sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it.
2. Add Butter: Stir in the butter until melted.
3. Add Remaining Sugar and Milk: Add the remaining sugar and the evaporated milk. Continue stirring until the mixture is smooth.
4. Cook: Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes, stirring frequently, until the caramel thickens.
5. Finish the Icing: Remove the caramel from the heat and stir in the vanilla extract and a pinch of salt. Let the icing cool slightly before using it to ice the cake.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of caramel icing on top. Repeat with the second and third layers.
2. Ice the Cake: Use the remaining caramel icing to ice the top and sides of the cake. Work quickly, as the icing will set as it cools.
3. Serve: Allow the cake to set before slicing and serving.

Enjoy your Classic Southern Caramel Cake!