Southern Caramel Cake Recipe
If you are a fan of rich, buttery flavors paired with smooth, sweet frostings, then you are going to absolutely adore this Southern Caramel Cake. This recipe captures all the magic of a classic Southern dessert with moist buttermilk layers frosted generously in luscious homemade caramel icing. The Southern Caramel Cake is a celebration of warmth, comfort, and indulgence all rolled into one beautiful, crowd-pleasing cake that’s perfect for any occasion.
Ingredients You’ll Need
Making this Southern Caramel Cake requires simple, pantry-friendly ingredients that come together to create layers of unforgettable flavor and tender texture. Each ingredient plays a crucial role, from the tangy buttermilk adding moisture to the rich frosting that brings everything together in sweet harmony.
- 2 cups all-purpose flour: The base for the cake providing structure and a tender crumb.
- 2 cups sugar: Balances the flavors with the perfect level of sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake batter.
- 4 large eggs: Ensure the cake’s lightness and help bind the ingredients.
- 1 cup buttermilk: Brings tanginess and keeps each layer moist and tender.
- 1 teaspoon vanilla extract: Enhances the cake’s fragrant and warm flavor profile.
- 1 teaspoon baking powder: Provides lift so the cake layers rise perfectly.
- 1 teaspoon baking soda: Works with the buttermilk to create a fluffy texture.
- 1/2 teaspoon salt: Balances sweetness and intensifies flavors.
- 1 cup brown sugar (for frosting): Gives the caramel frosting its rich, deep flavor.
- 1/2 cup unsalted butter (for frosting): Adds creaminess and body to the caramel topping.
- 1/4 cup heavy cream: Provides smoothness and a luscious consistency to the caramel.
- 1 teaspoon vanilla extract (for frosting): Complements the caramel with a warm, inviting aroma.
- Pinch of salt (for frosting): Enhances the caramel taste by balancing the sweetness.
- Chopped pecans or walnuts (optional, for garnish): Adds crunch and a nutty finish to the cake.
How to Make Southern Caramel Cake
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing three 9-inch round cake pans. This ensures your layers will bake evenly and release easily. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is key because it incorporates air, creating a tender crumb.
Step 2: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, beating well after each addition to keep the batter smooth and well combined. Stir in the buttermilk along with the vanilla extract. The buttermilk not only adds moisture but also reacts with the baking soda to give the cake a lovely rise and softness.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mix, stirring gently until just combined to avoid overmixing, which can make the cake tough.
Step 4: Bake the Cake Layers
Divide the batter evenly among your prepared pans and smooth out the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely, ensuring perfect texture before frosting.
Step 5: Make the Caramel Frosting
While the cakes cool, prepare the signature caramel frosting. Combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir constantly as the mixture comes to a gentle boil and cook for about 2 to 3 minutes until glossy and thickened. Remove from heat and stir in vanilla extract along with a pinch of salt to balance the sweetness. Let it cool until it thickens slightly, making it easier to spread.
Step 6: Assemble and Frost Your Southern Caramel Cake
Once the cake layers are fully cooled, place one layer on your serving platter and spread a generous amount of caramel frosting on top. Repeat with the second layer, then place the final layer on top and cover the entire cake with the remaining frosting. If you like, sprinkle with chopped pecans or walnuts for that perfect nutty crunch. Let the cake set for at least 30 minutes before slicing so the frosting firms up just right.
How to Serve Southern Caramel Cake
Garnishes
A light sprinkle of chopped pecans or walnuts adds a wonderful textural contrast and a nutty aroma that pairs beautifully with the caramel frosting. You can also add a dusting of powdered sugar or even some edible gold leaf for extra festivity.
Side Dishes
Southern Caramel Cake is rich and decadent, so it pairs perfectly with lighter sides such as fresh berries or a simple fruit salad. A scoop of vanilla ice cream or a dollop of freshly whipped cream can elevate the indulgence without overwhelming your palate.
Creative Ways to Present
To impress your guests, serve your Southern Caramel Cake on a beautiful cake stand with floral accents or rustic wooden platters for that down-home Southern charm. You can also cut the cake into small, elegant squares for a cocktail party or layer it as mini individual cakes for a personalized touch.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Southern Caramel Cake tightly with plastic wrap or store it in an airtight container to keep it moist and fresh. It’s best kept in the refrigerator where it will stay delicious for up to 3 days, thanks to the dairy in the frosting.
Freezing
If you want to enjoy this Southern Caramel Cake later, you can freeze it by wrapping the cake or individual slices well in plastic wrap and aluminum foil. When stored in the freezer, it maintains its quality for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
For the best flavor and texture, allow the cake to come to room temperature before serving. If desired, you can warm individual slices slightly in the microwave for about 10 seconds to revive that freshly baked feel, but avoid overheating to prevent melting the frosting.
FAQs
Can I make the caramel frosting ahead of time?
Absolutely! The caramel frosting can be made a day in advance and stored in an airtight container in the fridge. Be sure to bring it back to room temperature and stir well before frosting your cake.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This will mimic the tanginess and acidity buttermilk brings to the cake.
Can I use a different nut for garnish?
Yes! While pecans and walnuts are traditional and offer their own unique flavors, feel free to experiment with almonds, hazelnuts, or even toasted coconut flakes for a fun twist.
Is this Southern Caramel Cake very sweet?
While the cake and frosting are sweet, the balance of tangy buttermilk and salted caramel frosting ensures that it’s not overly sugary. It strikes a perfect balance that delights without overwhelming your taste buds.
Can I make this cake gluten-free?
You can certainly try substituting the all-purpose flour with a gluten-free blend, but results may vary depending on the brand. Make sure your blend includes xanthan gum or another binder and check the baking time as it might slightly differ.
Final Thoughts
There is something truly special about a Southern Caramel Cake that brings people together. From its tender, buttery layers to that irresistible caramel frosting, it’s like a warm hug on a plate. Don’t hesitate to make this classic dessert your own and share it with friends and family – I promise it will become a beloved favorite at your table just like it has at mine.
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Southern Caramel Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic Southern Caramel Cake featuring moist buttermilk layers and a rich, homemade caramel frosting. This decadent dessert is perfect for celebrations and gatherings, topped with optional chopped pecans or walnuts for added crunch and flavor.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Caramel Frosting:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Chopped pecans or walnuts (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure proper incorporation. Then, stir in the buttermilk and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, blending gently just until combined. Overmixing can lead to a dense cake, so mix until you no longer see flour.
- Divide Batter and Bake: Evenly distribute the batter into the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then remove them from the pans and place on wire racks to cool completely before frosting.
- Prepare Caramel Frosting: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly and bring to a boil for 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt. Let the frosting cool until it thickens but is still spreadable.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of caramel frosting on top. Repeat with the second layer. Add the final cake layer and cover the entire cake with the remaining frosting evenly.
- Garnish and Set: Sprinkle chopped pecans or walnuts over the top of the cake, if using, to add texture and flavor. Allow the cake to set at room temperature for at least 30 minutes before slicing and serving to ensure the frosting firms up slightly.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing results.
- Use fresh buttermilk for the best tangy flavor and moist texture.
- Do not overmix the batter to maintain a light, fluffy cake crumb.
- The caramel frosting thickens as it cools; if it becomes too thick, gently warm it to spread easily.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
- For added flavor, lightly toast the chopped nuts before garnishing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: southern caramel cake, caramel cake, homemade caramel frosting, buttermilk cake, southern baking, celebration cake, moist cake, pecan garnish
