Classic Southern Caramel Cake

Southern caramel cake recipes have always been a classic that I could enjoy any day of the week. My family has made it for decades, and it remains an old-time Southern favorite. Interestingly, many people were unfamiliar with this cake until it was mentioned in the movie “The Help.” After the movie hit theaters, I noticed numerous replicas of this classic cake circulating online—definitely attempts at the real-deal caramel cake. But these imitations didn’t quite capture the authenticity I cherished. The classic caramel cake features a moist yet slightly dense (but still light) yellow butter cake that isn’t overly sweet, allowing the caramel icing to truly shine. This traditional Southern caramel cake doesn’t take shortcuts with the icing by using a quick brown sugar butterscotch method. Instead, it relies on granulated sugar and evaporated milk to create that luscious flavor.

Why You’ll Love This Recipe

This caramel cake is a true Southern gem that combines a rich, buttery cake with a smooth and creamy caramel icing. It’s the perfect dessert for family gatherings, special occasions, or just because you deserve a treat. The balance of flavors and textures is simply irresistible, making it a must-try for any dessert lover.

Kitchen Equipment You’ll Need

• Three 9-inch cake pans
• Electric mixer
• Mixing bowls
• Cooling racks
• Parchment paper (optional)
• Spatula

Ingredients

• 1 cup butter (2 sticks)
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Prepare three 9-inch cake pans by greasing them. Adding parchment paper is optional but recommended for easy release.
3. In a large mixing bowl, beat the butter until light and fluffy.
4. Add sugar to the butter and continue beating for about 5 more minutes until well combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Alternately add the self-rising flour and buttermilk, beginning and ending with the flour. Mix well after each addition.
7. Add vanilla extract and beat well to incorporate.
8. Divide the batter evenly among the prepared cake pans.
9. Bake in the preheated oven for 25-30 minutes or until the cakes are set and a toothpick inserted into the center comes out clean.
10. Turn the cakes out onto cooling racks and allow them to cool completely.
11. While the cakes are cooling, prepare the Southern Caramel Icing.
12. Once the cakes are cool, frost them with the prepared caramel icing.

Tips for Success

• Ensure all your ingredients are at room temperature before starting for a smoother batter.
• Don’t rush the caramel icing; take your time to achieve the perfect consistency and flavor.
• Use a serrated knife to level the cakes if needed for a neater finish.

Additional Tips and Variations

For a fun twist, add a pinch of sea salt to the caramel icing for a salted caramel variation. You can also layer in some chopped nuts between the cake layers for added texture and flavor.

Nutritional Highlights (Per Serving)

Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 5g

Frequently Asked Questions (FAQ)

Can I use regular flour instead of self-rising flour?

Yes, but you will need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of regular flour.

How do I store the cake?
Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Can I make the cake layers ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them. Thaw completely before frosting.

Conclusion

Now that you have the secrets to making a classic Southern Caramel Cake, it’s time to get baking! This delightful cake is sure to impress your family and friends. I encourage you to try it out and share your experiences. Enjoy every bite of this sweet Southern tradition!