Why You’ll Love This Southern Caramel Cake Recipe
When you take that first bite of Southern Caramel Cake, you’ll understand why it’s a beloved classic.
The moist layers of cake, combined with that rich, gooey caramel icing, create a symphony of flavors and textures that dance on your palate.
Each slice tells a story steeped in tradition, often shared at family gatherings and celebrations.
This cake brings warmth and nostalgia to any occasion, and it never fails to impress.
Whether you’re a seasoned baker or a novice, this recipe invites you to create something truly special that’ll have everyone asking for seconds.
Trust me, you’ll love it!
Ingredients of Southern Caramel Cake
When it comes to baking, having the right ingredients is key to success, especially for a classic Southern Caramel Cake. This cake isn’t just a dessert; it’s a celebration of flavors that brings people together. The rich, buttery layers paired with a luscious caramel icing make it a standout at any gathering. So, let’s explore what you’ll need to whip up this delightful treat.
Here’s a rundown of the ingredients for the cake and the caramel icing:
For the Cake:
- 1 cup unsalted butter, at room temperature
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 3 cups cake flour, sifted
- 6 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons vanilla extract
For the Caramel Icing:
- 3/4 cup butter
- 2 (6 ounce) cans evaporated milk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
Now, let’s talk about these ingredients a bit. First off, using unsalted butter is important because it allows you to control the saltiness of the cake.
And make sure your eggs and sour cream are at room temperature; this helps everything blend together beautifully, giving you that light and fluffy texture.
When it comes to cake flour, don’t skip the sifting—it’s a game-changer for the cake’s tenderness.
As for the caramel icing, patience is key. You’ll want to keep stirring and watching as it transforms into that golden, gooey goodness.
It might feel like forever, but trust me, the end result is worth every second. Plus, just imagine the satisfaction of drenching your cake in that velvety caramel. It’s pure bliss.
How to Make Southern Caramel Cake
Making a Southern Caramel Cake is like starting a sweet adventure, one that fills your kitchen with delightful aromas and your heart with nostalgia. To begin, you’ll want to gather all your ingredients. First off, take 1 cup of unsalted butter that’s nice and soft, and mix it with 1/3 cup of vegetable oil and 2 1/2 cups of granulated sugar in a large mixing bowl.
Now, this is where the magic happens. You’ll want to cream those together on high speed for about 5 to 6 minutes until it’s fluffy and light—almost like you’re whipping up a cloud. Don’t rush this part; it’s all about building that airy texture.
Next, let’s bring in the stars of the cake: the eggs. Add in 6 large eggs and 2 egg yolks, one at a time, mixing well after each addition. It’s like a little dance, really. Then, toss in 2 tablespoons of vanilla extract for that warm, inviting flavor.
Now, grab your medium bowl and sift together 3 cups of cake flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually, on low speed, alternate adding that flour mixture and 1 cup of sour cream to your creamed mixture. Aim for a smooth blend, but remember, overmixing is a no-no—nobody wants a dense cake.
Once everything’s combined, it’s time to pour that luscious batter evenly into three greased and floured 9-inch round cake pans. Now, pop those pans into a preheated oven at 350 degrees and let them bake for 23 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Once baked, let them cool for about 10 minutes before gently removing them from the pans. They’ll need to cool completely, so maybe sneak a little taste of the warm cake because, let’s be honest, it’s one of life’s little joys.
While your cakes are cooling, you can start on the caramel icing. In a saucepan, combine 3/4 cup of butter, 2 cans of evaporated milk, and 2 cups of sugar over medium heat. Stir it all together until melted and then let it simmer for about 1 1/2 to 2 hours, stirring occasionally. Yes, it takes patience, but that rich, golden caramel is worth every minute.
Once it’s thickened and coats the back of a spoon, remove it from heat, stir in 2 teaspoons of vanilla extract, and let it cool a bit before drenching your cake. When you finally slice into that beautiful creation, you’ll discover why Southern Caramel Cake is such a cherished classic.
Enjoy the process, and don’t forget to share with friends or family—if you can resist the urge to devour it all yourself.
Southern Caramel Cake Substitutions & Variations
After you’ve enjoyed the process of baking your Southern Caramel Cake, you might want to explore some substitutions and variations to make the recipe your own.
For a lighter version, swap half the butter with applesauce or Greek yogurt. You can also use almond extract instead of vanilla for a unique twist.
If you’re aiming for a richer flavor, try adding a hint of bourbon or rum to the caramel icing.
And if you want to mix things up, incorporate crushed nuts like pecans or walnuts between the layers for added texture.
Get creative and have fun with it!
What to Serve with Southern Caramel Cake
Whether you’re hosting a special occasion or just indulging in a sweet treat at home, serving Southern Caramel Cake can be a delightful experience.
I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich sweetness. Fresh berries, like strawberries or blueberries, add a revitalizing touch, too.
For drinks, a cup of strong coffee or sweet tea complements the cake beautifully. If you want something festive, consider serving it with a side of warm caramel sauce for an extra indulgent treat.
Your guests will be begging for seconds!
Additional Tips & Notes
To guarantee your Southern Caramel Cake turns out perfectly, I recommend measuring your ingredients accurately and having everything at room temperature before you start.
Don’t skip the sifting step for the flour; it prevents clumps and guarantees a light cake.
Pay attention while baking; every oven is different, so keep an eye on the cakes around the 23-minute mark.
For the icing, patience is key—stir occasionally, and remember that caramel thickens as it cools.
If you have leftover icing, it makes a delicious drizzle over vanilla ice cream.
Enjoy your delicious creation with family and friends!