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Classic Southern Caramel Cake

Close-up of a decadent slice of three-layer caramel cake dripping with rich caramel glaze.
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A recipe for a moist, old-fashioned caramel cake featuring brown sugar layers and rich, homemade caramel icing.

Ingredients

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  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup packed light brown sugar
  • 1 cup boiling water
  • 1/2 cup granulated sugar (for caramel)
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter (for icing)
  • 1/4 cup milk (for icing)
  • 1/4 teaspoon salt (optional, for salted version)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and 3 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. In a small bowl, dissolve the brown sugar into the boiling water.
  5. Add the flour mixture alternately with the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold the brown sugar water mixture into the batter. Do not overmix.
  7. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the caramel icing, combine 1/2 cup granulated sugar in a heavy-bottomed saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep amber color.
  10. Carefully whisk in the heavy cream (it will bubble vigorously). Remove from heat.
  11. Whisk in the 1/4 cup butter, milk, and salt until smooth. Return to low heat if necessary to dissolve any lumps, stirring constantly until you have a smooth sauce. Let the icing cool until it thickens to a spreadable consistency.
  12. Assemble the cake by placing one layer on a serving plate, spreading a layer of icing, topping with the next layer, and repeating. Frost the top and sides of the entire cake with the remaining icing.

Notes

  • For a saltier flavor, add 1/2 teaspoon of flaky sea salt to the cooled icing.
  • If the icing sets too hard while cooling, gently reheat it over low heat until it reaches a good spreading consistency again.
  • Use room temperature ingredients for the cake batter for the best texture.

Nutrition

Find it online: https://savoryskies.com/caramel-cake-recipe-southern-moist-homemade/