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
Scale
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
