Description
Indulge in a slice of Southern comfort with this classic Caramel Cake. Two tender, moist cake layers are enveloped in a rich, decadent caramel frosting that hardens to a beautiful, almost brittle finish. This is not just a cake; it’s an experience, transporting you to grandma’s kitchen with every bite. It’s sweet, it’s buttery, it’s utterly unforgettable. This recipe walks you through each step to guarantee a cake that will be the star of any gathering.
Ingredients:
- For the Cake:
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups buttermilk, room temperature
- For the Frosting:
- 1 cup light brown sugar, packed
- 1 cup dark brown sugar, packed
- 1 cup unsalted butter, cut into tablespoons
- ½ teaspoon salt
- ⅓ cup evaporated milk
- ⅓ cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Proper oven temperature is crucial for even baking. Prepare your cake pans by lightly spraying two 9-inch round cake pans with baking spray. Cut parchment paper rounds to fit the bottom of each pan and place them inside, then spray the top of the paper with baking spray. This double-layer non-stick method ensures your cakes release cleanly and easily. Set the prepared pans aside.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing lumps and resulting in a consistent cake texture. Set the dry ingredients aside for later.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter and vegetable oil until fully combined. The combination of butter and oil provides both flavor and moisture to the cake. Beat on medium speed until the mixture is light and fluffy.
Step 4: Add the granulated sugar and packed light brown sugar to the butter-oil mixture. Continue beating on medium speed for about 3 minutes, or until the mixture is light, fluffy, and well-creamed. This step is essential for incorporating air into the batter, which contributes to a tender cake crumb.
Step 5: Add the large eggs one at a time, mixing well after each addition, until fully incorporated into the batter. The eggs should be at room temperature, as this helps them emulsify better with the fats, resulting in a smoother batter. Stir in the vanilla extract for added flavor.
Step 6: Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to a tough cake.
Step 7: Next, add half of the room temperature buttermilk to the batter and mix until just combined. Buttermilk adds a subtle tanginess and helps to create a tender, moist cake.
Step 8: Repeat the process by adding the remaining dry ingredients followed by the remaining buttermilk, mixing until just combined after each addition. Scrape down the sides and bottom of the bowl as needed to ensure all ingredients are evenly incorporated.
Step 9: Divide the cake batter evenly between the two prepared cake pans. Use a spatula to smooth out the top of the batter in each pan, ensuring that the cakes bake evenly and have a level surface.
Step 10: Bake in the preheated oven for 22-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean with a few moist crumbs attached. Baking time may vary depending on your oven, so check for doneness starting at 22 minutes.
Step 11: Once the cakes are done, remove them from the oven and let them cool completely in the pans on a wire rack before frosting. Cooling the cakes in the pans prevents them from collapsing and makes them easier to handle.
Step 12: While the cakes are cooling, prepare the caramel frosting. In a medium-sized saucepan, combine the packed light brown sugar, packed dark brown sugar, unsalted butter (cut into tablespoons), and salt.
Step 13: Place the saucepan over medium heat and whisk constantly until the butter and sugars are completely melted and the mixture is smooth. Constant whisking is essential to prevent the sugars from burning.
Step 14: Pour in the evaporated milk and heavy cream, whisking to combine. The mixture will bubble and foam.
Step 15: Bring the mixture to a simmer and continue to simmer for 4 minutes, whisking frequently to prevent sticking. The mixture will start to thicken as it simmers.
Step 16: Immediately pour the hot caramel mixture into a heatproof mixing bowl. Using an electric hand mixer, gradually add the sifted powdered sugar, a little at a time, until fully incorporated and the frosting is smooth.
Step 17: Mix in the vanilla extract.
Step 18: While the frosting is still warm and spreadable, immediately assemble the cake. Place one of the cooled cake layers, top-side up, onto your serving platter or cake stand.
Step 19: Spread approximately ¾ cup of the caramel frosting evenly over the top of the cake layer, using an offset spatula or knife.
Step 20: Carefully place the second cake layer on top of the frosting (you want the flattest side facing up).
Step 21: Quickly frost the sides and top of the cake with the remaining caramel frosting. Work quickly, as the frosting will begin to harden as it cools.
Step 22: Let the frosted cake sit at room temperature until the frosting is completely set and hardened, about 2 hours before slicing and serving. This allows the frosting to develop its characteristic brittle texture.
Why You Will Love This Recipe
This Southern Caramel Cake recipe is a winner for several reasons. First, the combination of butter and oil in the cake batter ensures a perfectly moist and tender crumb that stays fresh for days. The use of both light and dark brown sugars in the frosting creates a deep, complex caramel flavor that is truly irresistible. The frosting’s unique texture – a smooth, creamy application that sets into a firm, almost brittle shell – is a delightful contrast to the soft cake layers. Most importantly, this cake is a crowd-pleaser. It’s the kind of cake that evokes memories and brings people together. It’s perfect for birthdays, holidays, or any special occasion where you want to impress.
COOKING Rating
Intermediate
Serving Suggestions:
- Serve slices of the caramel cake slightly chilled for the best texture.
- Pair with a scoop of vanilla ice cream for an extra decadent dessert.
- Serve with a hot cup of coffee or tea to complement the rich caramel flavor.
- Garnish with a sprinkle of sea salt for a sweet and salty contrast.
- Enjoy as a centerpiece for your next family gathering or celebration.
Tips:
- Make sure all ingredients are at room temperature for optimal mixing and emulsion.
- Don’t overmix the batter, as this can result in a tough cake.
- Work quickly when frosting the cake, as the caramel frosting sets fast.
- If the frosting becomes too thick to spread, gently warm it in the microwave for a few seconds to soften it.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time: 45 minutes
Cook Time: 22-28 minutes (cake) + 15 minutes (frosting)
Total Time: Approximately 3 hours (including cooling and frosting setting time)
Nutritional Information: (Approximate values per serving, will vary based on specific ingredients and portion size)
Calories: Approximately 600-700 Protein: 5-7 grams Sodium: 200-300 mg
Conclusion
This Southern Caramel Cake is more than just a dessert; it’s a tradition. Its rich, buttery flavor, coupled with the unique texture of the caramel frosting, makes it an unforgettable treat. While it may require a bit of patience and attention to detail, the end result is well worth the effort. Follow these steps, and you’ll be rewarded with a cake that will have everyone asking for seconds (and the recipe!). Enjoy the process, savor the aroma, and create a memory with every slice.
5 Questions and Answers About This Recipe:
Question 1: Can I make this cake ahead of time?
Answer: Absolutely! The cake layers can be baked a day in advance, wrapped tightly in plastic wrap, and stored at room temperature or in the refrigerator. The frosting is best made on the same day you plan to assemble the cake, but it can be prepared a few hours ahead of time and kept at room temperature. Just be sure to re-warm it slightly if it becomes too firm to spread. The assembled cake is best enjoyed within 1-2 days of frosting, as the frosting will continue to harden over time.
Question 2: Can I use store-bought caramel sauce instead of making the frosting from scratch?
Answer: While you could technically use store-bought caramel sauce, it won’t provide the same distinct texture and flavor as the homemade frosting. The unique hardening quality of the frosting is key to the cake’s appeal, and store-bought sauces often lack the necessary concentration of sugars to achieve this. Making the frosting from scratch ensures the characteristic brittle, yet smooth, finish that defines a Southern Caramel Cake.
Question 3: What if my frosting becomes too hard before I finish frosting the cake?
Answer: Don’t panic! If the frosting begins to set up too quickly, you can gently reheat it in the microwave in short 5-10 second intervals, stirring in between, until it becomes more spreadable. Be careful not to overheat it, as this can change the consistency. Alternatively, you can set the bowl of frosting over a pot of simmering water (making sure the bottom of the bowl doesn’t touch the water) for a few minutes to soften it.
Question 4: Can I freeze the cake?
Answer: Yes, you can freeze the cake. The cake layers freeze well on their own. Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2-3 months. The frosted cake can also be frozen, but the frosting may lose some of its glossy appearance. To freeze the frosted cake, place it in the freezer unwrapped for about an hour to harden the frosting. Then, wrap it tightly in plastic wrap and foil. Thaw the cake in the refrigerator overnight before serving.
Question 5: What is the best way to cut the cake without ruining the frosting?
Answer: The key to cleanly cutting a Southern Caramel Cake is to use a sharp, thin-bladed knife. Dip the knife in hot water and wipe it dry before each slice. The heat will help the knife glide through the hardened frosting without cracking it. Also, try using a gentle sawing motion rather than pressing straight down, which can cause the frosting to crumble.
