Directions for Making Southern Caramel Cake
Preparing the Cake Layers
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Stir in the vanilla extract.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Making the Caramel Frosting
- Combine Ingredients: In a large saucepan, combine the sugar, buttermilk, butter, and baking soda. Stir to mix well.
- Cook: Cook over medium heat, stirring constantly, until the mixture reaches a golden caramel color and thickens, about 10-15 minutes. Remove from heat and stir in the vanilla extract.
- Cool Slightly: Let the frosting cool slightly before using, but do not let it cool completely or it will harden.
Assembling the Cake
- Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the remaining cake layers and frosting.
- Frost the Cake: Spread the remaining caramel frosting over the sides and top of the cake, working quickly as the frosting will firm up as it cools.
Tips for the Perfect Southern Caramel Cake
- Room Temperature Ingredients: Ensure all your ingredients, especially the eggs and milk, are at room temperature. This helps the batter mix more evenly and rise properly.
- Caramel Frosting: The key to the perfect caramel frosting is constant stirring and monitoring the color. It should be a rich golden brown.
- Cake Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze the cake for up to 3 months.
Kitchen Equipment Needed
- 9-inch round cake pans
- Electric mixer
- Medium and large mixing bowls
- Whisk
- Spatula
- Saucepan
- Wire racks
Variations and Swaps
- Nuts: Add chopped pecans or walnuts between the layers for a delightful crunch.
- Salted Caramel: For a salted caramel twist, sprinkle a pinch of sea salt on each frosting layer.
- Chocolate Caramel Cake: Add 1/2 cup of cocoa powder to the cake batter for a chocolate caramel cake.
Perfect Pairings
Serve this Southern Caramel Cake with a cup of hot coffee or a glass of cold milk. For a more indulgent experience, pair it with a scoop of vanilla ice cream. The cake’s sweetness is beautifully balanced by the richness of coffee or the creaminess of milk and ice cream.