Pin it
This Southern Caramel Cake is a true celebration of tender vanilla cake and a luscious caramel frosting. It's soft and moist with a rich, buttery caramel flavor that feels like a warm hug at any gathering. This recipe has been a favorite in my circle for its perfect blend of textures and that irresistible caramel finish.
I first tried making this cake for a family birthday, and everyone was amazed at how decadent it tastes despite being so straightforward. Now it’s my go-to for special occasions because it always impresses.
Ingredients
- All-purpose flour: provides structure and softness, look for unbleached for best results
- Baking powder: gives the cake its rise and lightness
- Baking soda: works with the buttermilk to help the cake stay tender
- Salt: enhances all the flavors, especially the caramel
- Unsalted butter: adds richness and moisture, soften to room temperature for better mixing
- Vegetable oil: keeps the cake moist longer than butter alone
- Granulated sugar: for sweetness and texture
- Light brown sugar: adds moisture and a slight caramel undertone
- Large eggs: help bind and add richness, use room temperature for best emulsification
- Vanilla extract: gives that classic warm vanilla aroma
- Buttermilk: tenderizes the crumb and adds a subtle tang, use real buttermilk or homemade substitute with lemon juice and heavy cream
- For the frosting:
- Light and dark brown sugars: create depth and intensify the caramel flavor, packed for the right sweetness
- Unsalted butter: base for creamy and rich frosting
- Salt: cuts sweetness and heightens caramel notes
- Evaporated milk: thickens the frosting and enriches flavor
- Heavy cream: adds creaminess and smooth texture
- Powdered sugar: sweetens and stabilizes the frosting
- Vanilla extract: rounds out the caramel with warmth
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit to ensure even baking. Prepare two 9-inch cake pans by lightly spraying them and lining the bottoms with parchment paper for easy removal. Spray the paper tops as well to prevent sticking.
- Mix the Dry Ingredients:
- In a medium bowl, blend together the flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed and your cake will rise uniformly.
- Combine Butter and Oil:
- Using a stand mixer fitted with a paddle attachment, beat the softened butter and vegetable oil together until thoroughly combined. This mixture forms the moist, tender base of your cake.
- Incorporate Sugars:
- Add the granulated sugar and light brown sugar to the butter-oil mixture. Beat on medium speed for about three minutes until light and fluffy, which helps aerate the batter.
- Add Eggs and Vanilla:
- Crack in the eggs one at a time, blending well after each addition to maintain emulsification. Stir in the vanilla extract to infuse the batter with warm flavor.
- Alternate Dry Ingredients and Buttermilk:
- Begin by adding half of the dry mix followed by half of the buttermilk, mixing gently to combine without overworking the batter. Scrape down the sides and repeat with the remaining dry ingredients and buttermilk.
- Divide and Bake:
- Distribute the batter evenly between the prepared pans. Smooth the tops with a spatula to keep the layers flat and bake for 22 to 28 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool fully in their pans.
- Prepare the Frosting:
- In a saucepan over medium heat, combine light and dark brown sugars, butter, and salt. Whisk constantly until melted, then add evaporated milk and heavy cream. Bring to a simmer and cook for 4 minutes until it thickens.
- Finish the Frosting:
- Transfer the hot caramel mixture to a heatproof bowl. Using an electric hand mixer, gradually beat in sifted powdered sugar until the frosting is creamy and fully combined. Stir in the vanilla extract.
- Assemble the Cake:
- Place one cake layer top side up on a serving platter. Spread about three quarters of a cup of frosting evenly over the top. Set the second layer on top with the flattest side facing up.
- Frost Entire Cake:
- Quickly cover the sides and top of the cake with the remaining frosting before it hardens. Allow the cake to rest for about two hours so the caramel frosting sets solid before slicing and serving.
Pin it
I love how the frosting hardens into a delicate shell that contrasts beautifully with the soft cake underneath. Once, I served this at a family reunion, and the way everyone savored that texture combination made it unforgettable.
Storage Tips
Store leftover cake tightly covered at room temperature for up to two days to keep the frosting soft. For longer storage, wrap it well and freeze for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before serving to enjoy the texture fully.
Ingredient Substitutions
If you do not have buttermilk, make your own by combining heavy cream with a teaspoon of lemon juice or vinegar and letting it rest for a few minutes to thicken. In a pinch, whole milk mixed with a bit of lemon juice also works but might yield a slightly lighter texture.
Serving Suggestions
Serve slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement the caramel richness. Fresh berries or a light coffee also pair wonderfully with the buttery and sweet flavors.
Pin it
Frequently Asked Questions
- → What makes this cake moist and tender?
The combination of softened butter, vegetable oil, and buttermilk adds moisture and richness, resulting in a tender crumb.
- → How do I prevent the cake from doming during baking?
Evenly divide the batter and smooth the tops before baking. Baking in parchment-lined pans also helps ensure flat layers.
- → Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well to cream the butter with sugars and incorporate the eggs evenly.
- → How should the caramel frosting be applied?
Spread the frosting quickly over the cake while it’s still warm and spreadable to achieve a shiny, smooth finish before it hardens.
- → What can I use if I don’t have buttermilk?
Mix 1¼ cups heavy cream with 1 teaspoon of lemon juice or vinegar and let it sit for a few minutes as a buttermilk substitute.