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Classic Southern Caramel Cake Recipe

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4.3 from 9 reviews

  • Author: Molly
  • Total Time: 3 hours 30 minutes
  • Yield: 18 servings

Description

This Classic Southern Caramel Cake is a decadent, multi-layer vanilla cake drenched in a rich, homemade caramel icing. Made with a silky batter featuring sour cream and a hint of vanilla bean, it bakes into moist, fluffy layers that are perfectly complemented by a deeply golden, buttery caramel sauce. With a labor of love caramel cooking process resulting in a smooth, luscious icing, this cake embodies traditional Southern dessert charm ideal for special occasions or celebrations.

Ingredients

Vanilla Cake

  • 1 cup (224g) unsalted butter, room temperature
  • 3 cups (725g) granulated sugar
  • 7 large eggs, room temperature
  • 3 cups (390g) cake flour, sifted
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (230g) sour cream, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla bean paste

Caramel Icing

  • 3/4 cup (168g) unsalted butter
  • 2 cans (12 ounces each) evaporated milk
  • 2 cups (414g) granulated sugar
  • 1 pinch salt
  • 1 tbsp vanilla bean paste

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325℉ (163℃). Prepare three 9-inch cake pans by lining the bottoms with parchment paper rounds and greasing the sides to ensure easy cake removal.
  2. Beat Butter: Using a stand mixer fitted with the whisk attachment, beat the room temperature butter on high speed for 2 minutes until softened and creamy.
  3. Add Sugar and Beat: Add the granulated sugar to the butter and switch to the beater attachment. Continue beating on high for 5 more minutes until the mixture is pale yellow and fluffy, which will incorporate air for a light cake texture.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed to ensure even mixing and to maintain the batter’s smooth consistency.
  5. Add Dry Ingredients: Lower the mixer speed to low and gradually add the sifted cake flour in two batches. Then add the salt, baking powder, and baking soda, mixing just until combined. Avoid overbeating to keep the cake tender.
  6. Add Sour Cream, Oil, Vanilla: Mix in the sour cream, vegetable oil, and vanilla bean paste. Scrape the sides and bottom of the bowl, then mix just until the batter is silky and smooth.
  7. Divide and Bake: Divide the batter evenly among the prepared pans. Bake for 27–32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from oven.
  8. Cool Cake Layers: Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before icing.
  9. Begin Caramel Icing Phase 1: In a medium saucepan over medium-low heat, combine the evaporated milk, sugar, butter, and salt. Heat gently until butter melts and a yellow, oily film appears on the surface.
  10. Caramel Icing Phase 2: Bring the mixture to a slow boil. Bubbles will start forming and becoming more numerous as you cook. Stir occasionally to prevent sticking and ensure even cooking; this phase takes about 60 minutes.
  11. Caramel Icing Phase 3: White clumps may appear on the surface; this is normal. Continue cooking and stirring occasionally. The mixture should gradually lighten to a golden caramel color and bubble more vigorously.
  12. Caramel Icing Phase 4: Reduce heat to low to avoid burning. The bubbling will slow to a simmer as the caramel thickens. When the caramel turns amber brown and coats the back of a spoon, remove from heat. Stir in the vanilla bean paste. Allow to cool for about 30 minutes until thickened but still spreadable.
  13. Assemble Cake Layer 1: Place one cake layer on your serving plate. Spread roughly one-third of the caramel icing evenly over the top. It may drip slightly over the edges, which is traditional for this cake.
  14. Assemble Cake Layer 2: Add the second cake layer on top and spread another third of the caramel icing evenly over it.
  15. Assemble Cake Layer 3: Add the final cake layer bottom side up (to create a flat top) and apply a thin crumb coat of caramel icing to the top and sides of the entire cake.
  16. Finish Icing: Pour the remaining caramel icing over the top and allow it to drizzle down the sides for a beautifully decadent finish.
  17. Serve: Let the cake rest and serve at room temperature to enjoy the full depth of flavors and perfect texture.

Notes

  • Ensure all dairy and eggs are at room temperature to achieve a smooth batter and proper emulsification.
  • Do not rush the caramel icing process; slow cooking develops the rich, deep flavor and thick consistency characteristic of Southern caramel cake.
  • Use parchment paper rounds to prevent the delicate cake layers from sticking to the pans and breaking.
  • For a cleaner look, chill the cake briefly before slicing to help set the caramel icing.
  • Leftover caramel icing can be stored in an airtight container in the refrigerator for up to one week; reheat gently before using.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://recipeglimpse.com/classic-southern-caramel-cake-recipe/