Southern Caramel Cake Recipe

Southern Caramel Cake Recipe

I've been perfecting this southern caramel cake recipe for almost 20 years---and I bring it to you now, foolproof. This not-to-sweet buttermilk southern caramel cake, paired with the best caramel cake icing recipe, is a beloved southern delicacy.

Southern Caramel Cake Recipe

Prep Time: 45 minutes

Yield: 12 servings

INGREDIENTS (for the cake only):

• 12 ounces unsalted butter, softened

• 2 cups granulated sugar

• 1 cup light brown sugar

• 5 eggs, at room temperature

  Chef Paula's Tip: To quickly bring cold eggs to room temperature, place them in a bowl of very warm water for several minutes.

• 3 1/2 cups all purpose flour

• 1 1/2 tablespoon baking powder

• 1 1/2 teaspoons salt

• 1 1/2 cups full fat buttermilk (or whole milk combined with 1 tbsp vinegar)

• 1 teaspoon baking soda

• 1 tablespoon lemon juice

• 2 teaspoons vanilla extract

DIRECTIONS (for the four-layer-cake only):

1. Preheat oven to 350 degrees.

2. In a large bowl, sift the flour, baking powder and salt together (or mix together with a fork).

3. Using the paddle attachment of an electric mixer, cream butter and sugars together until light and fluffy. Then, beat in one egg at a time until combined.

4. Continue mixing as you gradually add in the flour mixture.

5. In a separate small bowl, combine the buttermilk and baking soda together, then pour into the flour mixture while continuing to mix.

6. Mix in the lemon juice and vanilla extract until combined.

7. Grease and flour two 9-inch cake pans. Divide the southern caramel cake batter between pans and bake 40-45 minutes, or until golden brown and the cakes spring back when lightly touched in center.

8. Place on wire rack to cool. Remove the southern caramel cakes from the pans once the pans are slightly warm to the touch.

9. Once the cakes are cool, divide each layer into two and frost with the best caramel icing.

CARAMEL CAKE ICING

Prep Time: 25 minutes

Yield: 7-8 cups of icing, which will fill and frost a large 4 layer cake.

Note: If you're frosting a smaller cake, divide the recipe in half. You can cook the icing in a 3-4 quart pot.

INGREDIENTS:

• 16 ounces unsalted butter

• 16 ounces evaporated milk (not sweetened condensed milk)

• 1.5 teaspoons salt

• 1 tablespoon pure vanilla extract

• 4 cups granulated sugar

• 4 cups light brown sugar

• 2 tablespoons white vinegar

DIRECTIONS:

1. In a heavy six quart saucepan or stockpot, melt the butter. Add the evaporated milk, sugars, and salt. Stir over medium low heat until sugar is completely dissolved and mixture is smooth.

   Chef Paula's Tip: One of the tricks to making caramel icing is the quality of the pan. Using a heavy, high quality pan will allow the mixture to come to a boil quicker, and the caramel icing is less likely to burn. Here is the pan I use for this icing and countless other recipes. Investing in high quality cookware will improve your cooking experience and cooking results drastically. I use All-Clad cookware, and heartily recommend it!

   
   

2. Increase heat to medium, stirring mixture, until the caramel icing comes to a steady rolling boil. Boil for 12-15 minutes, stirring slowly and consistently. While stirring, make sure your spoon stirs the bottom and sides of pan as well. Note that once the icing is boiling, it will nearly double in volume. For this reason, you must have a pan that is 6 quarts. Watch the caramel icing carefully to ensure it doesn't boil over. Reduce the heat slightly if mixture is boiling too vigorously.

   Chef Paula's Tip: Patience is key---don't rush the process! Allowing the caramel icing to steadily boil for 12-15 minutes will yield the perfect result.

Caramel Cake Icing - A perfect slow rolling boil!

3. Once the caramel icing is the consistency of thick maple syrup, remove it from the heat. You may think the caramel icing is not thick enough yet, but it will continue to thicken quickly as it is beaten and cools.

Caramel Icing - perfect consistency before beating

4. Add in vanilla and lemon juice. Beat with an electric mixer on medium speed for several minutes until caramel icing thickens to the consistency of peanut butter.

   Chef Paula's Tip: When the icing begins to thicken, it will become firm quickly. If icing becomes too thick, thin with milk.

5. Fill and frost the southern caramel cake.

I hope you love this delectable cake as much as I do. 😍