Homemade Caramel Cake: A Southern Delight Made from Scratch
This rich and tender caramel cake is a true Southern classic. Featuring soft, buttery cake layers and a silky, made-from-scratch caramel frosting, it’s a dessert that impresses with both flavor and presentation. While it takes a little time and care, the end result is absolutely worth it.
Ingredients
For the Cake:
| Ingredient | Amount |
|---|---|
| All-purpose flour (sifted) | 2 1/2 cups |
| Fine sea salt | 1/4 teaspoon |
| Granulated sugar | 2 cups |
| Unsalted butter | 1 cup (2 sticks) |
| Water | 1 cup |
| Baking soda | 1 teaspoon |
| Buttermilk | 1/2 cup |
| Large eggs | 2 |
| Pure vanilla extract | 1 teaspoon |
For the Caramel Frosting:
| Ingredient | Amount |
|---|---|
| White sugar | 3 cups total |
| Butter (softened) | Approximately 1/2 cup |
| Heavy whipping cream | 1 cup |
| Sea salt | A small pinch |
| Vanilla extract | 2 teaspoons |
Instructions
Making the Cake Layers:
- Prepare Your Pans: Grease two 9-inch round cake pans with butter and lightly dust with flour. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift together 2 1/2 cups of flour and 1/4 teaspoon of salt. Stir in the 2 cups of sugar and mix well.
- Heat Butter Mixture: In a saucepan, bring the 1 cup of water and 1 cup of butter to a boil.
- Combine Wet and Dry: Immediately pour the hot butter mixture into the bowl of dry ingredients and stir until smooth.
- Add Remaining Ingredients: Mix in the baking soda, buttermilk, eggs, and vanilla extract. Whisk until the batter is fully blended and smooth.
- Bake: Divide the batter evenly between the two pans. Bake at 350°F for approximately 25 minutes, checking at the 15-minute mark. The cakes are ready when a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans for about 30 minutes, then carefully remove and place on wire racks to cool completely.
Preparing the Caramel Frosting:
- Start the Base: In a large saucepan over low heat, combine 2 1/2 cups of sugar, softened butter, cream, and a pinch of salt. Stir occasionally and bring just to the edge of a boil.
- Caramelize the Sugar: In a separate small skillet, add the remaining 1/2 cup of sugar. Heat gently, rotating the pan every so often to help the sugar melt evenly. Don’t stir; just swirl until it turns a deep amber color.
- Blend the Syrup: Carefully pour the melted sugar syrup into the saucepan with the cream mixture. Increase the heat slightly and stir constantly until the mixture reaches the soft-ball stage (235–245°F or 113–118°C on a candy thermometer).
- Cool & Flavor: Remove from the heat, then stir in the vanilla. Let the caramel sit for about 15 minutes, or until it’s warm but no longer hot.
- Whip to Finish: Transfer to a stand mixer or use a hand mixer to beat the caramel for about 20 minutes, or until it becomes thick, fluffy, and spreadable. Tip: If your frosting starts to harden too quickly or feels too thick, add a bit of cream—1 tablespoon at a time—until it softens to your liking.
Assembling the Cake:
Once the cake layers and frosting are completely cool, spread a generous amount of caramel frosting between the layers. Use the remainder to cover the top and sides of the cake.
Slice, serve, and enjoy the rich, buttery perfection of your Homemade Caramel Cake!
