Description
This classic Southern-style Caramel Cake recipe features moist, fluffy layers of vanilla cake topped and filled with rich, buttery caramel icing. Perfectly sweet and decadently smooth, this old-fashioned layer cake pairs wonderfully with a cup of coffee and is ideal for any dessert occasion.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Icing:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup whole milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the cake batter.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air to give the cake a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry flour mixture and whole milk to the creamed butter and sugar, starting and ending with the flour mixture. Mix gently until just combined, being careful not to overmix which could toughen the cake.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Make the Caramel Icing: In a saucepan over medium heat, melt the butter. Stir in the packed light brown sugar and cook for 2 to 3 minutes, until the sugar has dissolved. Add the milk and bring the mixture to a gentle boil. Remove from heat and let cool for 5 minutes.
- Finish the Icing: Stir the powdered sugar and vanilla extract into the cooled caramel mixture. Beat until the icing is smooth, thick, and spreadable. If the icing becomes too stiff, add a splash of milk to loosen it.
- Frost the Cake: Spread caramel icing evenly over the tops and sides of the cooled cake layers. Work quickly because the icing sets fast.
- Set the Cake: Let the frosted cake sit for 15 to 20 minutes to allow the icing to set completely before slicing and serving.
Notes
- This classic Southern-style cake pairs beautifully with a cup of coffee.
- Store the cake covered at room temperature for up to 2 days or refrigerate to maintain freshness for longer.
- If icing becomes too thick to spread, add a small splash of milk to adjust the consistency.
- Ensure cakes are completely cooled before icing to prevent melting and sliding of the caramel frosting.
