Southern Caramel Cake
User Reviews
4.9
Southern Caramel Cake
Description
The Southern Caramel Cake is crafted by creaming butter and sugar then incorporating eggs and vanilla. Flour, baking powder, and salt are mixed alternately with sour cream and milk, yielding a batter that bakes into moist cake layers. The caramel frosting is prepared by cooking butter, granulated sugar, and evaporated milk over medium-low heat until reaching about 240°F, forming a thick caramel colored sauce. Once slightly cooled, vanilla is added, and this frosting coats the cake layers or exterior.
The dessert offers a smooth caramel flavor paired with a soft crumb, providing a sweet and indulgent mouthfeel. It suits celebrations and gatherings where a rich cake is appreciated.
For storage, the cake can remain at room temperature for a few days or refrigerated for up to a week, though slices should return to room temperature before serving to avoid a stale taste.
Ingredients
For the Cake
- 1 cup butter softened, salted
- 2 1/2 cups granulated sugar
- 4 egg room temperature, large
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (375g) or 3 1/4 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream room temperature
- 1/4 cup milk room temperature, whole
For the Frosting
- 1 cup butter cubed, salted
- 3 3/4 cups granulated sugar
- 2 (12-ounce) cans evaporated milk
- 2 teaspoons vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F. Line two 9-inch cake pans with parchment paper circles and spray with baking spray.
- Cream butter and sugar. Add eggs one at a time. Add vanilla extract.
- Add flour, baking powder, and salt alternately with sour cream and milk.
- Bake for 30-35 minutes. Cool in pans for 10 minutes before turning out onto a wire rack to cool completely. (Or bake in 3 pans for 23-30 minutes.)
For the Frosting
- Combine butter, sugar, and evaporated milk in a large saucepan over medium heat, stirring until melted.
- Reduce heat to medium-low and cook for about 1 1/2 to 2 hours, stirring occasionally to make sure it doesn't burn, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer clipped to the side of the pan. It should have thickened and turned a beautiful caramel brown color.
- Remove from the heat and stir in the vanilla extract. Let the caramel icing cool for about 20 to 25 minutes before icing the cake so it can set up more. To thicken it even more, you can beat it with a sturdy wooden spoon for 20 to 25 minutes until it reaches a glossy, smooth, thick consistency that is spreadable or you can actually transfer the mixture to a mixing bowl and beat with the paddle attachment for more of a frosting than a caramel icing. If the icing gets too thick, add just enough milk to make it spreadable again.
- Frost the cake layers with the caramel icing, then chill to set.
Notes
- Store the cake at room temperature for 3-4 days or refrigerate for 5-7 days; allow it to reach room temperature before serving to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 853 kcal
% Daily Value*
| Calories | 853kcal | 43% |
| Carbohydrates | 129g | 43% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 477mg | 20% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 105g | 210% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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