Southern Caramel Cake (Printer-Friendly)

Moist vanilla layers combined with buttery caramel frosting for a timeless Southern treat.

# The Ingredients You'll Need:

→ Cake

01 - 2 2/3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 3/4 cup light brown sugar, packed
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 1/4 cups buttermilk, room temperature

→ Frosting

12 - 1 cup light brown sugar, packed
13 - 1 cup dark brown sugar, packed
14 - 1 cup unsalted butter, cut into tablespoons
15 - 1/2 teaspoon salt
16 - 1/3 cup evaporated milk
17 - 1/3 cup heavy cream
18 - 2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Lightly spray two 9-inch cake pans with baking spray. Line the bottoms with parchment paper and spray the paper. Set aside.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a stand mixer fitted with the paddle attachment, combine the softened butter and vegetable oil until fully incorporated.
04 - Add granulated sugar and light brown sugar to the butter and oil mixture. Beat on medium speed for about 3 minutes until fluffy.
05 - Add eggs one at a time, mixing fully after each addition. Stir in the vanilla extract.
06 - Add half of the dry ingredients, mixing until combined. Pour in half the buttermilk, stirring to combine. Repeat with remaining dry ingredients and buttermilk, scraping the bowl sides as needed.
07 - Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking.
08 - Bake for 22 to 28 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans.
09 - Once cooled, trim any domed or uneven tops to create flat layers for assembling.
10 - In a medium saucepan over medium heat, combine light brown sugar, dark brown sugar, butter, and salt. Whisk constantly until butter and sugars are fully melted.
11 - Pour in evaporated milk followed by heavy cream, whisking to combine. Bring to a simmer and cook for 4 minutes until slightly thickened. Immediately transfer to a heatproof bowl.
12 - Using an electric hand mixer, gradually add powdered sugar until fully incorporated. Blend in vanilla extract. Work quickly to frost while frosting remains spreadable.
13 - Place one cake layer, top side up, on a serving plate. Spread 3/4 cup of frosting evenly over the top. Place second cake layer on top with the flattest side facing up.
14 - Apply remaining frosting to the sides and top of the cake swiftly before it hardens.
15 - Allow the cake to rest at room temperature until the frosting hardens completely, approximately 2 hours, before slicing and serving.

# Extra Tips:

01 - If buttermilk is unavailable, create a substitute by combining 1 1/4 cups heavy cream with 1 teaspoon lemon juice or vinegar; allow to thicken before use.
02 - This cake is best served at room temperature.
03 - Frost the cake quickly to prevent the caramel frosting from hardening prematurely.

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