Southern Caramel Cake

Ingredients:

Cake

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract

Caramel Icing

• 1 cup unsalted butter
• 2 cups brown sugar, packed
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 3–4 cups powdered sugar, sifted

Instructions:

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
3. In a large bowl, cream butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
7. Divide batter evenly between prepared pans.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Caramel Icing

1. In a heavy saucepan over medium heat, melt butter.
2. Stir in brown sugar and evaporated milk. Bring to a gentle boil, stirring constantly.
3. Reduce heat and simmer for 8–10 minutes until thick and smooth.
4. Remove from heat and stir in vanilla extract.
5. Gradually whisk in powdered sugar until icing reaches a spreadable consistency.
6. Let icing cool slightly before frosting—work quickly, as it thickens as it cools.

Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous layer of caramel icing on top.
3. Add second cake layer and frost the top and sides evenly.
4. Allow icing to set before slicing.

Tips for Best Results

• Use room-temperature ingredients for a smoother batter.
• Stir caramel icing constantly to prevent burning.
• If icing thickens too fast, gently warm it for a few seconds.