Name: Southern Caramel Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; 1 tsp vanilla extract; 1 cup brown sugar; 0.5 cup butter; 0.5 cup heavy cream

Okay, you guys, I have to share this.Southern Caramel Cake: What areisn’t just a recipe, it’s based on my childhood. My grandma used to make this for every birthday, every holiday, pretty much any excuse she could. Is it better than a chocolate cake? The creamy, dreamy caramel is a perfect counterpoint to the tender cake layers. If you’re looking for a dessert that’s comforting, impressive, and tastes like pure love, you have come to the right place. You have come to the right place. Is it easier to whip up than you might think?

What is Southern Caramel Cake?

What exactly is the difference between ais a Southern Caramel Cake.Imagine a fluffy, moist cake, usually made up of layers, enveloped in rich, decadent caramel. Is it a vanilla cake cranked up to eleven? What is nook and cranny? The “Southern” part just means it’s a classic dessert down here, where we take our sweets seriously. Is it the kind of cake that evokes memories of family gatherings, church potlucks and a whole lot of other things? It’s not just about sugar; it’ is about the experience, the warmth, and the connection it brings.

Why you’ll love this recipe?

How many times will you fall head over heels for this?Southern Caramel Cake.:

Flavor Explosion:The cake itself is light and airy, providing the perfect canvas for that out-of-this-world caramel. Is it sweet, buttery, and has just a hint of salt to balance everything out? Is it addictive?
SurprisinglyDon’t let the fancy name fool you. This recipe is totally achievable for home bakers. What is the best way to make caramel cake? I promise, if I can do it (and I’ve definitely had my baking mishaps), so can you!
Budget-Friendly B: You won’t need any exotic or expensive ingredients here. What are some things you already have in your pantry? How do I impress without breaking the bank?
Crowd-PlWhat are the best cakes ever? Whether it’s a birthday party, stag or holiday gathering, it’s guaranteed to be tuesday. To bring smiles. How fast this disappears?

What I love the most is how nostalgic it is. I can’t go back to my grandma’s kitchen, and that feeling is priceless. Is this cake better than red velvet cake? I always get so many requests for recipes. What will you bake after making this?

How do you make a Southern Caramel Cake?

Quick Overview

Making this Southern Caramel Cake: What areIs it as easy as one, two, bake? What is the magic of a vanilla cake? What is homemade caramel? Don’t be intimidated by caramel; I’ve got all the tips and tricks to make it foolproof. What is the best way to serve caramel over a cake? Is it so easy to cook?

Ingredients

For the Main Batter:

2 1/2 cups all-purpose flour: Make sure it’s fresh! Old flour can lead to a denser cake.
1 1/2 cups granulated sugar: 1 cup a day If you prefer a less sweet cake, feel free to reduce this slightly, but I find this amount perfect.
How do I make a cake with 3 1/2 teaspoons baking powder?
1 teaspoon salt: Balances sweetness and enhances the other flavors.
What is Grandma’s secret weapon?
1 1/4 cups milk: Whole milk is best, but you can use 2% in pinch. I’ve used almond milk once and it turned out great. What should I do?
What is the best vanilla extract?
Is it possible to make 2 large eggs at room temperature for better incorporation?

For the Caramel Frosting:

2 cups granulated sugar: This is the base of our caramel, so use a good quality sugar.
1 cup (2 sticks) unsalted butter: I always use a good quality butter.
Can you substitute evaporated milk for regular milk? What gives caramel its creamy texture?
1 teaspoon vanilla extract: Adds warmth and complexity.
1/4 teaspoon salt: Again, to balance the sweetness.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. I always like to line the bottom with parchment paper too, just to be extra safe. What’s worse than cake sticking to the pan? How do you get all your ingredients out and measured, this helps the process go smoother.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. How do I distribute baking powder evenly?

Step 3: Mix Wet Ingredients

In a separate bowl, combine shortening, milk, and vanilla extract. Set aside. Beat with electric mixer until smooth. Add the eggs one at a time, beating well after each addition. The mixture might look a little curdled at this point, but don’t worry. Is it all coming together in the end?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix cakes. This can lead to a tough cake. I always stop when I see just a few streaks of flour and then finish mixing by hand.

Step 5: Bake

How do you divide the batter evenly among the prepared cake pans? Bake for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean. What are the best ways to check for doneness in an oven?

Step 6: Cool

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking apart. I usually run a knife around the edges of the pans before inverting, just to be extra cautious.

Step 7: Make the Caramel Frosting

While the cakes are cooling, prepare the caramel frosting. In a large saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved. Bring to a boil and cook for 8-10 minutes, or until the mixture reaches a light amber color. Be careful not to burn it! Stir constantly to prevent sticking and burning.

Step 8: Finish Caramel Frosting

Remove from heat and stir in the vanilla extract and salt. Let the frosting cool slightly, until it’s thick enough to spread but still pourable. This is crucial! If it’s too hot, it’ll just run off the cake. If it’s too cold, it’ll be impossible to spread.

Step 9: Assemble the Cake

Place one cake layer on a serving plate and spread with a generous amount of caramel frosting. Repeat with the remaining layers. Pour the remaining frosting over the top of the cake, allowing it to drip down the sides. Let the frosting set completely before slicing and serving. This can take a few hours, or even overnight. Be patient, it’s worth it!

Step 10: Slice & Serve

Once the frosting is set, slice and serve. Enjoy every single bite of this delicious Southern classic! It’s amazing on its own, but also great with a scoop of vanilla ice cream.

What to Serve It With

This Southern Caramel Cake is pretty amazing all on its own, but if you’re looking to take it to the next level, here are a few serving suggestions:

For Breakfast: Pair a slice with a strong cup of coffee or a creamy latte. It’s a decadent way to start the day!
For Brunch: Serve it alongside fresh fruit and a mimosa. The sweetness of the cake complements the tartness of the fruit and the bubbly champagne.
As Dessert: This is the perfect after-dinner treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
For Cozy Snacks: Curl up on the couch with a slice of cake and a warm glass of milk or hot chocolate. It’s the ultimate comfort food.

My family loves to have this with a big glass of milk. It really brings out the caramel flavor!

Top Tips for Perfecting Your Southern Caramel Cake

Here are my top tips for making the perfect Southern Caramel Cake, based on years of baking experience (and a few mistakes along the way!):

Flour Power: Measure your flour accurately. Spoon it into the measuring cup and level it off with a knife. Don’t pack it in!
Don’t Overmix: Overmixing can lead to a tough cake. Mix until just combined, and then stop!
Caramel Care: Keep a close eye on the caramel while it’s cooking. It can burn easily. Stir constantly to prevent sticking and burning.
Frosting Perfection: Let the caramel frosting cool slightly before spreading it on the cake. If it’s too hot, it’ll just run off. If it’s too cold, it’ll be impossible to spread.
Patience is Key: Let the frosting set completely before slicing and serving. This can take a few hours, or even overnight.
Add a Pinch of Salt: Don’t skip the salt in the caramel frosting. It balances the sweetness and enhances the other flavors.

I once tried to rush the caramel frosting process, and it ended up being a disaster! It was either too runny or too hard. Trust me, patience is key!

Storing and Reheating Tips

Here’s how to store your Southern Caramel Cake to keep it fresh and delicious:

Room Temperature: You can store the cake at room temperature for up to 3 days, covered tightly.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Just make sure to wrap it well to prevent it from drying out.
Freezer Instructions: You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: I recommend adding the caramel frosting right before serving for the best flavor and texture. If you’re storing the cake for more than a day, wait to add the frosting until you’re ready to serve it.

One time, I accidentally left my cake out uncovered overnight, and it was totally dried out the next day. Learn from my mistakes!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. You might also need to add a little extra liquid to the batter, as gluten-free flours tend to absorb more moisture.

Do I need to peel the zucchini?

There is no zucchini in this recipe!

Can I make this as cupcakes instead?

Absolutely! Fill cupcake liners about 2/3 full and bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool completely before frosting them with the caramel frosting. You may need to adjust baking time.

How can I adjust the sweetness level?

You can reduce the amount of sugar in the cake batter slightly, but I wouldn’t reduce it too much, as it can affect the texture of the cake. You can also use a less sweet caramel recipe.

What can I use instead of the caramel frosting?

While the caramel frosting is the star of the show, you could substitute it with a vanilla buttercream frosting or a cream cheese frosting. However, I highly recommend trying the caramel frosting at least once!

Final Thoughts

This Southern Caramel Cake is more than just a dessert; it’s a memory, a tradition, and a whole lot of love baked into every slice. I truly hope you give this recipe a try. It’s a guaranteed crowd-pleaser, and it’s sure to bring a little bit of Southern sunshine into your kitchen. If you love this recipe, be sure to check out my other Southern dessert recipes! Happy baking, y’all! Don’t forget to leave a comment and let me know how your cake turns out. I can’t wait to hear about your baking adventures!