Introduction
There’s nothing quite like a classic Southern Caramel Cake to bring a touch of nostalgia and warmth to any special occasion. This cake is a true labor of love, featuring layers of moist, homemade yellow cake enveloped in a thick, rich caramel icing made entirely from scratch. Every bite is a perfect balance of buttery cake and smooth, luscious caramel, making it a favorite for birthdays, holidays, or just because. If you’re looking to impress your guests with a dessert that’s as beautiful as it is delicious, this Southern Caramel Cake is the one to make.
Why You’ll Love This Southern Caramel Cake
The charm of this cake lies in its simplicity and the deep, complex flavors that come from carefully caramelizing sugar. The moist yellow cake layers provide a sturdy base that holds up well to the thick caramel icing, which is rich, sweet, and slightly salty. This cake is perfect for anyone with a sweet tooth and is guaranteed to be the highlight of any dessert table.
Ingredients
For the Cake:
- All-purpose flour: 2 cups + 2 tablespoons (sifted, plus extra for dusting cake pans) – Provides structure to the cake.
- Salt: 1/4 teaspoon – Enhances the flavor and balances the sweetness.
- Sugar: 2 cups – Adds sweetness and moisture to the cake.
- Butter: 2 sticks (unsalted) – Adds richness and moisture.
- Water: 1 cup – Helps to create a smooth batter.
- Baking soda: 1 teaspoon – Helps the cake rise.
- Milk: 1/2 cup – Adds moisture and tenderness.
- Eggs: 2 large – Bind the ingredients and add richness.
- Vanilla extract: 1 teaspoon – Adds flavor and aroma.
For the Caramel Icing:
- Granulated sugar: 3 cups – The base for the caramel.
- Butter: 1 stick – Adds richness and helps to create a smooth caramel.
- Heavy cream: 1 cup – Adds creaminess to the caramel.
- Salt: A pinch – Balances the sweetness of the caramel.
- Vanilla extract: 2 teaspoons – Enhances the flavor of the caramel.
Instructions
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans. This will prevent the cake from sticking and ensure easy removal after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together 2 cups plus 2 tablespoons of all-purpose flour and 1/4 teaspoon of salt. Sifting helps to aerate the flour and makes for a lighter cake. Add the sugar and whisk until well combined.
Step 3: Combine Wet Ingredients
In a medium saucepan, combine 2 sticks of butter and 1 cup of water. Bring the mixture to a boil, then remove from the heat. Gradually whisk in the flour and sugar mixture until smooth. Add the baking soda, milk, eggs, and vanilla extract, and mix until the batter is well blended and smooth.
Step 4: Bake the Cake Layers
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 20-25 minutes. Start checking the cakes at about 15 minutes; they’re done when a toothpick inserted into the center comes out clean. Be careful not to overbake. Once done, remove the cakes from the oven and let them cool in the pans on a wire rack for 15 minutes. After that, invert the cake layers onto parchment-lined racks to cool completely.
Step 5: Prepare the Caramel Icing
Note: This step involves working with hot sugar, so have everything prepared in advance and be cautious.
- In a large saucepan, combine 2½ cups of sugar, 1 stick of butter, 1 cup of heavy cream, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture is almost boiling.
- In a separate small saucepan, melt 1/2 cup of sugar over medium heat until it turns a deep amber color. Be careful not to stir the sugar; instead, gently shake the pan occasionally to ensure even melting.
- Carefully pour the melted sugar syrup into the larger saucepan with the cream mixture. Stir continuously and cook over medium to medium-high heat until the mixture reaches 232°F (softball stage) on a candy thermometer.
- Remove the pan from the heat, stir in 2 teaspoons of vanilla extract, and let the caramel cool for about 15 minutes.
Step 6: Whip the Caramel Icing
Transfer the caramel to a large mixer bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat the caramel on medium speed for 15-20 minutes, or until it reaches a spreadable consistency similar to ice cream. If the icing becomes too thick or begins to set too quickly, you can add a little more cream and continue mixing until smooth.
Step 7: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of caramel icing over the top, then place the second cake layer on top. Use the remaining caramel icing to frost the top and sides of the cake. Work quickly, as the caramel icing can set up fast.
Step 8: Let the Cake Set
Allow the cake to sit at room temperature for at least an hour before serving to let the icing set. This will make cutting and serving the cake easier.
Tips for the Perfect Southern Caramel Cake
- Caramelizing Sugar: When melting the sugar for the caramel, it’s important not to stir it. Stirring can cause the sugar to crystallize, resulting in a grainy texture. Instead, gently swirl the pan or use a heatproof spatula to push the sugar from the edges to the center.
- Temperature Control: Use a candy thermometer to ensure the caramel reaches the correct temperature. This step is crucial for achieving the right consistency in your icing.
- Cooling Time: Make sure to let the caramel cool slightly before whipping it. If it’s too hot, the icing will be too runny to work with. If it cools too much, it might become too stiff to spread easily.
- Layer Assembly: Make sure the cake layers are completely cool before you start frosting. Warm cake can cause the icing to melt and slide off.
- Icing Consistency: If your caramel icing sets too quickly or becomes too thick while you’re frosting the cake, add a small amount of cream and mix until it loosens up.
Frequently Asked Questions (FAQs)
Q: Can I make the cake layers ahead of time?
A: Yes! You can bake the cake layers a day ahead. Once they’ve cooled completely, wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost.
Q: How should I store the caramel cake?
A: The cake can be stored at room temperature for up to 2 days. If you’re keeping it longer, store it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Q: Can I freeze the caramel cake?
A: Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake layers in the refrigerator overnight before frosting and serving.
Q: What if my caramel icing is too thick to spread?
A: If your caramel icing becomes too thick, add a tablespoon of heavy cream at a time and beat until it reaches the desired consistency.
Q: Can I use a different frosting if I don’t like caramel?
A: While caramel is traditional, you can frost this cake with a buttercream or cream cheese frosting if you prefer a different flavor profile.
Conclusion
This Southern Caramel Cake is more than just a dessert; it’s a celebration of classic Southern baking. Each layer of moist yellow cake paired with the rich, homemade caramel icing makes every bite a delight. Perfect for any special occasion, this cake is sure to become a favorite in your baking repertoire. Whether you’re serving it at a family gathering or as a treat just for yourself, this cake is bound to impress and satisfy. Enjoy the process of making this cake from scratch, and savor every sweet, caramel-filled bite!