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Classic Southern Caramel Cake Recipe

Close-up of a moist slice of two-layer caramel cake covered in thick, dripping caramel sauce.
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You get layers of incredibly moist vanilla cake paired with a rich, smooth homemade caramel frosting. This recipe delivers the authentic taste of a showstopper Southern Caramel Cake perfect for any special occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup granulated sugar (for caramel)
  • 1/2 cup packed light brown sugar (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1/4 cup unsalted butter (for caramel)
  • 1/4 cup milk (for caramel)
  • 1/4 teaspoon salt (for caramel)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the caramel sauce: In a medium saucepan over medium heat, combine 1 cup granulated sugar, brown sugar, 1/2 cup heavy cream, 1/4 cup butter, 1/4 cup milk, and 1/4 teaspoon salt.
  9. Stir constantly until the sugar dissolves. Stop stirring and let the mixture boil for 5 minutes without stirring.
  10. Remove from heat and let it cool slightly. This is your caramel sauce base.
  11. Prepare the caramel frosting: In a large bowl, beat the 1/2 cup softened butter until creamy.
  12. Gradually add the powdered sugar, alternating with the 1/4 cup heavy cream and vanilla extract, beating until smooth.
  13. Slowly pour about 1/2 cup of the cooled caramel sauce base into the frosting, beating until the frosting is smooth and has a deep caramel color. Save the remaining caramel sauce for drizzling.
  14. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of caramel frosting on top. Place the second layer on top.
  15. Frost the top and sides of the entire cake with the remaining frosting.
  16. Drizzle the remaining warm caramel sauce over the top of the cake before serving.

Notes

  • For an ultra moist cake, ensure your butter and eggs are at room temperature before mixing the batter.
  • If you prefer a salted caramel cake, add 1/2 teaspoon of flaky sea salt to the frosting.
  • This cake is best served the day it is made for the best texture, but it stores well covered at room temperature for two days.

Nutrition

Find it online: https://bringdish.com/caramel-cake-recipe-ultra-moist/