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Classic Southern Caramel Cake Recipe

★★★★★

4.5 from 91 reviews
  • Author: Harry
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

Classic Southern Caramel Cake is a richly flavored, moist vanilla cake layered and frosted with a homemade buttery caramel icing. This cake features tender cake layers infused with sour cream and vegetable oil for a silky texture, baked to perfection then generously coated with a deeply caramelized icing made by slowly cooking evaporated milk, butter, and sugar. Perfect for special occasions or a delicious southern-inspired treat.

Ingredients

Scale

Vanilla Cake

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

Caramel Icing

  • 3/4 cup (168g) unsalted butter
  • 2 (12-ounce) cans evaporated milk (24 ounces total)
  • 2 cups (414g) sugar
  • Pinch salt
  • 1 tbsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). 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 and Sugar: Using the whisk attachment of your mixer, beat the room temperature butter on high speed for 2 minutes until smooth. Add the sugar and continue beating for another 5 minutes, switching to the beater attachment, until the mixture is pale yellow and fluffy.
  3. Add Eggs: Incorporate eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed to ensure even blending.
  4. Add Dry Ingredients: Lower the mixer speed to low and add the sifted cake flour in two batches. Add salt, baking powder, and baking soda. Mix until combined but avoid overmixing to keep the cake tender.
  5. Add Wet Ingredients: Add sour cream, vegetable oil, and vanilla extract. Scrape the bowl and mix just until the batter is silky and smooth, ensuring no lumps.
  6. Bake Cake Layers: Evenly divide the batter among the prepared pans. Bake for 27-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Make Caramel Icing – Phase 1: Combine evaporated milk, sugar, butter, and salt in a medium saucepan over medium-low heat. Melt the butter completely, noticing the formation of a yellow oily film. This phase takes about 20-30 minutes.
  8. Caramel Icing – Phase 2: Bring the mixture to a slow boil. Bubbles will form on the surface and grow larger and more numerous as you cook for about 60 minutes, stirring occasionally to prevent burning.
  9. Caramel Icing – Phase 3: White clumps will form; continue cooking and stirring to blend them back. The mixture will turn a light golden caramel color which will deepen over roughly 15 minutes.
  10. Caramel Icing – Phase 4: Reduce heat to low to avoid burning. The bubbling will slow to a simmer as the icing thickens into an amber brown, coating the back of a spoon. Remove from heat and stir in vanilla extract. Let cool and thicken for about 30 minutes before use.
  11. Assemble Cake – Layer 1: Place the first cake layer on your serving plate and spread one-third of the cooled caramel icing over the top, allowing some to drip over the edges.
  12. Layer 2: Add the second cake layer on top and cover with another third of the caramel icing.
  13. Layer 3 and Crumb Coat: Place the final cake layer upside down on top and frost the top and sides with a thin layer of caramel to seal in crumbs.
  14. Final Frosting: Pour the remaining caramel icing over the cake, letting it drizzle down the sides for a beautifully glossy finish.

Notes

  • Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature to ensure smooth mixing and batter consistency.
  • Use parchment liners in cake pans to prevent sticking and create clean edges.
  • Watch the caramel closely during each phase to avoid burning; stirring occasionally prevents scorching on the bottom.
  • If the caramel hardens too much, gently warm it while stirring to loosen before icing the cake.
  • This caramel cake is best enjoyed the day after preparation when the flavors have melded beautifully.
  • Store the cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Keywords: Southern caramel cake, vanilla cake, caramel icing, classic southern dessert, layered cake recipe

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