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Classic Southern Style Caramel Cake with Cooked Frosting

Close-up of a moist slice of caramel cake recipe with thick caramel dripping down the sides.
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Follow these simple steps to bake an incredibly moist Southern-style caramel cake. This recipe features tender vanilla layers topped with a rich, buttery, homemade cooked caramel frosting, delivering an authentic, decadent celebration dessert.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the Cooked Caramel Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups powdered sugar, sifted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set this aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Cooked Caramel Frosting: In a medium saucepan, combine the butter, brown sugar, evaporated milk, whole milk, and salt.
  10. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent scorching. Boil for exactly 1 minute, maintaining the boil.
  11. Remove the pan from the heat immediately. Stir in the vanilla extract.
  12. Let the mixture cool completely, stirring occasionally, until it is lukewarm and slightly thickened (this may take 30 to 45 minutes). Do not rush this cooling step.
  13. Once cooled, gradually beat in the sifted powdered sugar until the frosting is smooth and spreadable. If the frosting is too stiff, add a teaspoon of milk; if too thin, add more powdered sugar.
  14. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second layer. Place the final layer on top and frost the top and sides of the entire cake.

Notes

  • For the moistest cake, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • When making the cooked frosting, use a heavy-bottomed saucepan to distribute heat evenly and prevent burning the sugar mixture.
  • If you want a slightly firmer frosting, you can cook the sugar mixture to the soft-ball stage (235°F to 240°F) before cooling and adding the sugar.
  • This cake tastes best when served at room temperature.

Nutrition

Find it online: https://cookingbyjade.com/caramel-cake-recipe/