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The Best Ultra-Moist Southern Caramel Cake

A tall slice of moist, three-layer caramel cake covered in white frosting and dripping with thick caramel sauce.
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You make this classic Southern Caramel Cake with soft, buttery layers and cover it with a rich, homemade caramel buttercream frosting. This recipe delivers a decadent, bakery-style dessert that is perfect for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup packed light brown sugar (for caramel sauce)
  • 1/2 cup (1 stick) unsalted butter (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/4 cup light corn syrup (for caramel sauce)
  • 1/4 teaspoon salt (for caramel sauce)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1/4 cup reserved caramel sauce (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of softened butter and 1 3/4 cups of granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix the batter.
  6. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Caramel Sauce: In a medium saucepan, combine the brown sugar, 1/2 cup butter, heavy cream, corn syrup, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture boils. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool slightly. Reserve 1/4 cup of this sauce for the frosting and set the rest aside to use as a drizzle later.
  9. Prepare the Caramel Buttercream: In a large bowl, beat the 3 cups of powdered sugar, 1/2 cup softened butter, the reserved 1/4 cup cooled caramel sauce, and 1 teaspoon vanilla extract until smooth and creamy. If the frosting is too thick, add a teaspoon of milk or cream until you reach a spreadable consistency.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of caramel buttercream over the top. Place the second layer on top and frost. Repeat with the third layer.
  11. Frost the top and sides of the entire cake with the remaining buttercream. Drizzle the remaining warm caramel sauce over the top of the cake, allowing it to drip down the sides.
  12. Let the frosting set slightly before slicing and serving your homemade caramel cake.

Notes

  • For an extra moist cake, you can gently brush the cooled cake layers with a little extra reserved caramel sauce before applying the frosting.
  • If you want a salted caramel cake, add 1/2 teaspoon of flaky sea salt to the buttercream frosting.
  • This cake tastes best when served at room temperature.

Nutrition

Find it online: https://cookincorner.com/best-ultra-moist-southern-caramel-cake-recipe/