Southern Caramel Cake

Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Caramel Frosting

• 1 cup brown sugar, packed
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 tsp vanilla extract
• 2 cups powdered sugar
• Pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream butter and granulated sugar until light and fluffy (4–5 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add dry ingredients to butter mixture, alternating with buttermilk. Mix until just combined; do not overmix.
6. Divide batter evenly among prepared pans. Bake 25–30 minutes or until a toothpick inserted comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Prepare caramel frosting: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until boiling. Boil 2–3 minutes without stirring.
9. Remove from heat, stir in vanilla and salt. Cool slightly, then gradually whisk in powdered sugar until smooth.
10. Once cakes are cooled, layer one cake on a serving plate. Spread frosting on top, repeat with second layer, then third.
11. Spread remaining frosting over top and sides. Slice and serve at room temperature.

Cooking Time

1 hour 15 minutes

Servings

12

Calories

Approx. 450 per slice

Tips

• Add 1 tsp almond extract to cake batter for extra flavor.
• Use room-temperature butter for best cake texture.
• If frosting is too thick, add a little more cream.

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