Classic Southern Caramel Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
1/2 cup whole milk
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the three prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
Make the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and milk, and bring the mixture to a boil.
Boil for 2-3 minutes, stirring constantly.
Remove the saucepan from heat and let it cool slightly.
Gradually whisk in the powdered sugar until the frosting is smooth and spreadable.
Stir in the vanilla extract.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
Add the second layer and repeat with frosting.
Add the final layer, then frost the top and sides of the cake with the remaining caramel frosting.
Serve:
Let the cake sit for a few minutes to set, then slice and enjoy.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour + cooling time
Kcal: 550 kcal | Servings: 12 slices
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