Description
A rich, buttery Southern Caramel Cake with decadent homemade caramel frosting, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp vanilla extract
- For the Caramel Frosting:
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1/2 cup half-and-half or evaporated milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking soda, and baking powder, then gradually add to wet ingredients.
- Slowly pour in buttermilk and vanilla extract, mixing until combined.
- Divide batter evenly between cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks.
- For the frosting, melt sugar in a heavy-bottomed saucepan over medium heat until golden brown.
- Stir in butter, followed by half-and-half, whisking constantly.
- Let caramel mixture simmer until smooth and slightly thickened.
- Allow frosting to cool slightly before spreading on the cake.
- Place one cake layer on a serving plate, spread frosting over the top.
- Add second layer and frost the top and sides evenly.
- Let the cake sit for 30 minutes to set before serving.
Notes
For best results, use room-temperature ingredients. Allow frosting to cool slightly before spreading to prevent running.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: caramel cake, Southern dessert, homemade cake