Description
Indulge in this classic Southern Caramel Cake featuring moist layers of buttermilk cake smothered in a rich, creamy caramel frosting. Perfect for celebrations or a decadent dessert, this cake combines the comforting flavors of brown sugar caramel and tender, buttery cake for a truly irresistible treat.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Caramel Frosting:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Chopped pecans or walnuts (optional)
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and liquids: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the buttermilk and vanilla extract to add moisture and flavor to the batter.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for even distribution of leavening agents and seasoning.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing, which can toughen the cake.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the caramel frosting: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly and bring to a boil for about 2-3 minutes. Remove from heat, then stir in the vanilla extract and a pinch of salt. Allow the frosting to cool and thicken slightly before frosting the cake.
- Assemble the cake: Once cooled, place one cake layer on a serving platter. Spread a layer of caramel frosting on top, then add the second layer and repeat. Place the final cake layer on top and frost the entire cake evenly with the remaining caramel frosting.
- Garnish and set: Sprinkle chopped pecans or walnuts over the top if desired. Let the cake set for at least 30 minutes to allow the frosting to firm up before slicing and serving.
Notes
- Make sure the cakes are completely cooled before frosting to prevent the caramel frosting from melting.
- The caramel frosting thickens as it cools; if it becomes too thick, gently warm it while stirring to reach spreadable consistency.
- You can substitute pecans with walnuts or leave off nuts entirely based on preferences or allergies.
- For best results, use room temperature ingredients to ensure even mixing and smooth batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: southern caramel cake, caramel cake, homemade cake, decadent desserts, southern baking, caramel frosting, buttermilk cake, nut garnish, celebration cake
