Oh my goodness, y’all! Let me tell you about one of my all-time favorite desserts: Southern Caramel Cake! This cake brings back the sweetest memories of family gatherings and celebrations. The rich, buttery flavor combined with that gooey, luscious caramel icing makes it impossible not to smile with each bite. Every time I whip up this cake, I feel like I’m inviting a little slice of Southern hospitality into my kitchen.
I remember the first time I tasted this glorious cake. It was at my grandmother’s house during a summer picnic. She would carry it out like it was the crown jewel of desserts, and everyone would gather around waiting for a slice. It’s not just a cake; it’s a labor of love, and every layer tells a story. So grab your apron, and let’s make this delightful Southern masterpiece together!
What’s in Southern Caramel Cake?
Let’s break down the ingredients that make this cake truly special:
All-Purpose Flour: This is your base. I prefer unbleached all-purpose flour because it gives the cake a lovely texture without any weird aftertaste.
Sugar: The star of the show! Both granulated sugar for the cake and brown sugar for the caramel icing blend together and create that amazing sweetness we all crave.
Baking Powder: This magic powder helps our cake rise, giving it that fluffy, airy texture. Trust me; no one wants a dense cake!
Salt: A pinch of salt enhances all the flavors and balances the sweetness, so don’t leave it out!
Butter: Use unsalted butter for control over the saltiness. The richness it adds is what makes this cake so darn delicious.
Milk: Whole milk is the way to go. It gives the cake moisture and richness. You could use buttermilk for an extra tang, but that’s a more adventurous twist!
Eggs: They provide structure and stability to the cake. I always use large eggs in my baking.
Vanilla Extract: Pure vanilla extract elevates the flavor profile and adds that warm aroma. The real stuff is worth every penny!
Heavy Cream: This is for the caramel icing, making it rich, creamy, and dream-worthy!
Corn Syrup: It prevents the caramel from crystallizing, ensuring a smooth, glossy finish. You can’t skip it if you want that professional look!
Is Southern Caramel Cake Good for You?
Now, let’s talk about whether this cake is a guilt-free indulgence. Honestly, this Southern Caramel Cake is a treat—it’s rich and decadent, which means it’s best enjoyed in moderation (even if it’s hard to stop after one piece!). Here are a few things to consider:
Butter: While it adds wonderful flavor and texture, butter is high in saturated fats. Pairing this cake with fresh fruit can help balance things out!
Sugar: There’s a fair amount of sugar that contributes to its sweetness. If you’re trying to cut back, consider serving smaller slices or pairing it with something tart, like a berry compote.
Overall, enjoy this cake sparingly, and maybe share it with friends and family—it’s always more fun when you can pass along the love!
Ingredients:
– 2 ½ cups all-purpose flour
– 2 cups sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup unsalted butter, at room temperature
– 1 cup whole milk
– 4 large eggs
– 1 teaspoon vanilla extract
– For the caramel icing:
– 1 cup brown sugar
– ½ cup heavy cream
– ¼ cup corn syrup
– ½ cup unsalted butter
This recipe serves about 12 people, perfect for gatherings!
How to Make Southern Caramel Cake?
Now let’s get our hands dirty and make this cake!
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or you can line them with parchment paper for easy removal.
2. **Mix Dry Ingredients**: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. **Cream Butter and Sugar**: In a separate bowl, use a mixer to cream the unsalted butter and sugar together until it’s light and fluffy, about 4-5 minutes.
4. **Add Eggs and Vanilla**: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
5. **Combine Ingredients**: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
6. **Pour and Bake**: Divide the batter evenly among the three pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool the Cakes**: Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
8. **Make the Caramel Icing**: In a saucepan, combine the brown sugar, heavy cream, corn syrup, and butter. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil for about 5 minutes without stirring. Then remove from heat and let it cool slightly before spreading over the cooled cake layers.
9. **Assemble the Cake**: Place one layer of cake on a serving plate. Spread some caramel icing over it. Add the second layer, repeat the icing, and then top with the final layer. Pour any remaining icing over the top and let it drizzle down the sides.
Serving Suggestions for Sweet Moments!
This cake is perfect for any occasion, but I especially love serving it at family gatherings or holiday dinners. Want to make it even more special? Embellish each slice with a sprinkle of chopped pecans or a dollop of whipped cream. You could even pair it with a scoop of vanilla ice cream—the contrast of hot and cold is heavenly!
And if you really want to impress, drizzle a little extra caramel sauce over the top just before serving. Even though this cake is amazing, it’s always a great idea to serve it with some fresh fruit on the side to balance the sweetness!
I just know you’re going to love making this delicious Southern Caramel Cake as much as I do. Give it a try and share your experience; I can’t wait to hear all about how it turned out! Happy baking!
