The mere mention of Classic Southern Caramel Cake stirs up images of family gatherings, jubilant church potlucks, and the warm, sweet embrace of a kitchen filled with love. This cherished confection is a staple in the South and has been winning hearts since at least the early 20th century when sugar's availability made such decadent desserts more accessible to home bakers. With its rich, buttery cake layers and luxurious caramel frosting, it’s a celebration on a plate—a dessert that commands a pause to appreciate its golden splendor. Anyone seeking a slice of Southern comfort or a challenge to broaden their baking repertoire would do well to whip up this timeless treat.

While this caramel cake is sumptuous enough to stand on its own, you might want to balance out the sweetness with a cup of strong, black coffee or a glass of ice-cold milk. Should you desire to serve it as part of a larger meal or festive spread, consider pairing it with lighter sides such as a fresh fruit salad to cleanse the palate or unsweetened whipped cream to add a creamy contrast without overwhelming the cake’s caramel notes.

Southern Caramel Cake
Servings: 12

For the Cake:
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk

For the Caramel Frosting:
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.

2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

3. Using an electric mixer, cream the butter and sugar together in a large bowl until light and fluffy for about 4-5 minutes. Add eggs one at a time, beating well after each addition before stirring in the vanilla extract.

4. Gradually mix in the flour mixture and buttermilk, alternately starting and ending with the flour mixture. Do not overmix—just blend until incorporated.

5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

6. While the cake bakes, start on the frosting. In a deep saucepan, heat the sugar over medium heat, stirring constantly until it melts and becomes a deep caramel color.

7. Carefully stir the butter pieces into the caramel until melted—this will bubble up, so be cautious.

8. Slowly pour in the heavy cream, continuing to stir; the mixture will again bubble. Allow the mixture to boil for about 1 minute, then remove from heat and stir in vanilla extract and salt.

9. Let the caramel cool and thicken slightly, then transfer to a mixing bowl. Whip the caramel until it becomes light in color and texture, about 5-10 minutes with an electric mixer.

10. Remove the cakes from the oven and allow to cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely.

11. Once the cakes are cool, spread frosting on the top of one layer, place the second layer on top, and then frost the top and sides of the cake with the remaining caramel frosting.

This recipe can always be adjusted for more cake layers!

- Feel free to toast some chopped pecans and sprinkle them over the finished frosting for a delightful crunch.
- To simplify, a one-layer cake is just as delicious—simply halve the cake ingredients, and you're set!
- For a deeper caramel flavor, consider adding a touch of dark rum to the frosting.
- Remember, practice makes perfect, especially when it comes to caramel. Keep a watchful eye to prevent the sugar from burning and be patient as you wait for the caramel to reach the perfect consistency.

Copyright 2016 Cooktop Cove