Southern Caramel Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk (or buttermilk for extra richness)
For the Caramel Frosting:
1 cup (2 sticks) unsalted butter
2 cups brown sugar (packed)
1/2 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups powdered sugar (confectioners' sugar)
Pinch of salt
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Make the cake batter:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 4-5 minutes) using an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
4. Bake the cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. 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 before turning them out onto a wire rack to cool completely.
5. Make the caramel frosting:
In a saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until it melts and comes to a boil. Let it boil for 2 minutes while stirring. Remove from heat and carefully add the heavy cream (it will bubble). Stir until smooth, then return the saucepan to the heat and bring the mixture to a boil again for 1 minute.
Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel mixture to cool for about 10-15 minutes, then gradually add the powdered sugar, stirring until smooth and well combined.
6. Frost the cake:
Once the cakes are completely cooled, spread a thin layer of frosting between the layers and on the top of the cake. Frost the sides and top with the remaining caramel frosting.
7. Serve and enjoy:
Let the cake sit for a little while to allow the frosting to set. Slice and serve this rich and delicious caramel cake!
Tips:
For extra flavor, you can add a tablespoon of dark rum or bourbon to the frosting.
If you prefer a thicker frosting, let the caramel cool longer before adding the powdered sugar.