Description
Whipping up this classic caramel cake brings pure Southern comfort right to the kitchen table. Rich, buttery layers drizzled with homemade caramel sauce create a dessert that feels like a warm hug from grandma’s recipe box.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 cup unsalted butter (softened)
Caramel Components:
- 2 cups packed light brown sugar
- ½ cup whole milk or heavy cream
- 4 cups powdered sugar
Supporting Ingredients:
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare your oven and cake pans by heating to 350°F (175°C), then thoroughly grease and flour two 9-inch round pans.
- Cream 1 cup softened butter with 2 cups granulated sugar in a large mixing bowl until the mixture becomes light and airy.
- Incorporate eggs individually into the butter mixture, beating thoroughly after each addition to ensure smooth integration.
- Blend 1 tablespoon vanilla extract into the wet ingredients.
- In a separate bowl, combine 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Gradually fold flour mixture and 1 cup whole milk into the butter mixture, alternating between dry ingredients and milk. Mix gently until just combined.
- Distribute batter evenly between prepared cake pans.
- Bake for 28–32 minutes, checking doneness with a toothpick inserted in the center. The toothpick should come out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Melt 1 cup butter in a saucepan over medium heat.
- Add 2 cups packed light brown sugar, stirring constantly for 2–3 minutes.
- Pour ½ cup whole milk into the sugar mixture and bring to a gentle boil.
- Remove caramel from heat and let cool slightly.
- Beat in 4 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until frosting reaches a smooth, spreadable consistency.
- Place first cake layer on a serving plate and spread a thick layer of caramel frosting.
- Carefully position second cake layer on top.
- Completely cover cake with remaining caramel frosting, ensuring even coating on top and sides.
- Serve at room temperature to enjoy optimal texture and flavor.
Notes
- Always use room temperature butter and eggs for the smoothest cake batter texture.
- Check cake doneness early to prevent overbaking, which can dry out the delicate crumb.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Toast chopped pecans and sprinkle on top for extra crunch and nutty depth to the caramel frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480 kcal
- Sugar: 53 g
- Sodium: 180 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg