Description
Classic Southern Caramel Cake with rich cooked caramel frosting.
Ingredients
Scale
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 ¼ cup buttermilk (room temperature)
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ½ cup unsalted butter (cut into 8 pieces)
- ¼ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons light corn syrup
- ¼ teaspoon table salt
- 4 cups confectioners sugar (sifted)
- ¾ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Liberally spray two 9-inch cake pans with baking spray. Place parchment cake circle in the bottom of the pans. Set aside.
- Add the all-purpose flour, baking powder, baking soda, and salt to a large bowl. Whisk to combine.
- Add the butter and vegetable oil to the bowl of a stand mixer fitted with the paddle attachment and whip until combined.
- Add the granulated sugar to the mixture and beat on medium speed until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mix until well blended. Scrape the sides and bottom of the bowl between each addition.
- Add the vanilla extract and half of the dry ingredients and mix until just combined.
- Add half the buttermilk, and mix until just combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides and bottom of the bowl between each addition.
- Divide the batter between the prepared cake pans. Use a spatula to smooth and level the batter.
- Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.
- Place the cake pans on a wire rack and allow them to cool completely.
- Add the brown sugars, unsalted butter, corn syrup, milk, heavy cream, and salt to a medium-sized saucepan over medium-low heat.
- Cook and whisk constantly, until the butter is melted and the sugar has dissolved.
- Bring the mixture to a simmer and cook for 3 – 5 minutes. For the best results, use a candy thermometer and cook until the caramel sauce reaches 230°F.
- Pour into a large heatproof bowl. Reserve ¼ cup of the caramel to garnish the cake.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until fully combined.
- Add half of the powdered sugar to the butter, beating until fully combined.
- Add the caramel to the bowl and mix until fully incorporated.
- Gradually add the remaining powdered sugar, using as much as needed until the frosting reaches desired consistency.
- Add the vanilla, and mix on high speed for 3-4 minutes.
- Work fast to frost the cake while the frosting is still spreadable.
- Place one of the cakes top side up onto your serving platter.
- Add ¾ cup of the frosting and spread it out over the top of the cake.
- Place the other cake top side down on top.
- Frost the sides and top of the cake quickly.
- Refrigerate the cake until the frosting completely hardens, about 2 hours before slicing to serve.
- Let the cake sit out for 20-30 minutes before serving.
Notes
- Use room temperature ingredients for best results.
- Store leftovers in an airtight container.
- Prep Time: 60 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 603 kcal
- Sugar: 55 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Southern Caramel Cake, caramel frosting, cake recipe