Southern Caramel Cake

This classic Southern Caramel Cake is unapologetically sweet, buttery, and downright irresistible. Tender homemade cake layers are covered in rich, old-fashioned caramel frosting for a nostalgic dessert that’s perfect for holidays, birthdays, and special celebrations.

Course Cakes, Dessert

Cuisine American, Southern

Keyword caramel-cake-recipe, southern-caramel-cake

Prep Time 25

Cook Time 30

Chill time 4

Total Time 4 55

Servings servings (may vary)

Calories 723kcal

Ingredients

Cake:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter room temperature
3/4 cup solid vegetable shortening
2 cups granulated sugar
1 cup packed light brown sugar
2 tsp pure vanilla extract
4 large eggs room temperature
1 cup buttermilk (not fat free)
Caramel Frosting:
1 cup salted butter
3/4 cup evaporated milk
2 cups packed dark brown sugar
2 tsp pure vanilla extract
6 cups powdered sugar sifted
additional evaporated milk, whole milk or cream as needed to thin to spreading consistency

Instructions

Preheat oven to 350°F. Spray 3 8-inch or two 9-inch round cake pans with nonstick baking spray or butter and flour. Set aside.
To Make Cake Layers: In a medium size mixing bowl, use a whisk to sift together the flour, baking powder and salt. Set aside
Using an electric mixer on medium speed to cream together the butter, shortening, vanilla, brown sugar and granulated sugar in a large mixing bowl. Beat for 2 minutes or until creamy and light beige in color.
Add the eggs one at a time beating well after each addition, stopping to scrape the sides of the bowl periodically.
Lower the speed of the mixer and add sifted dry ingredients to the creamed butter mixture alternately with the buttermilk, beginning and ending with flour.
After all has been added increase the speed of the mixer to medium and beat just until fully combined around 45-60 seconds. Pour batter evenly between prepared pans.
Bake cake layers for 25-30 minutes or until the tops bounce back when gently touched. (Alternately, test with a toothpick or wooden pick inserted into the center that comes back clean.) Cool completely in the pans on a wire rack before frosting.
Homemade Caramel Icing: In a heavy bottomed saucepan over medium heat melt together butter, evaporated milk and brown sugar. Bring to a boil then lower the heat and simmer for 2 minutes, stirring constantly until sugar is completely melted.
Remove from heat, add vanilla extract, mix well. Set aside to cool to lukewarm.
Once lukewarm, use an electric mixer on medium-low to gradually beat in powdered sugar one cup at a time. Whip in 5-6 cups until fully combined. You can add whole milk or half and half as needed to make it smooth and spreadable.
Use an offset spatula to spread frosting evenly between layers and on sides of the cake. Chill for at least 4 hours to set. Cut into slices and enjoy!
Store in an airtight container chilled for up to one week.

Notes

Nuts - You could garnish the top of this cake with toasted chopped pecans or walnuts for crunch, if you'd like.
Buttermilk - You can replace buttermilk with sour cream in a pinch. To make homemade buttermilk to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5-10 minutes, then stir and proceed with the recipe.
Vegetable Shortening - Solid shortening stabilizes the cake batter and enhances the texture. You could use all butter, if that's your preference.

Nutrition