Southern Caramel Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the caramel frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
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, and salt.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly between prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the caramel frosting, melt butter in a medium saucepan over medium heat.
10. Stir in brown sugar and heavy cream; bring to a boil, stirring constantly.
11. Boil for 1 minute, then remove from heat and stir in vanilla extract.
12. Let cool for 10 minutes, then gradually beat in powdered sugar until smooth and spreadable.
13. Frost the cooled cakes, spreading frosting between the layers and on top and sides.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 430 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients for a smoother batter and even baking.
Allow the caramel frosting to cool slightly before adding powdered sugar to prevent a runny consistency.