Description
A rich, moist Southern caramel cake featuring a tender crumb, a deep amber caramel drizzle, and a complex, nutty brown butter frosting that is make-ahead friendly and perfect for special occasions.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk
- 1.5 cups (340g) unsalted butter (for frosting)
- 6 cups (750g) confectioners’ sugar
- 1/2 cup (120ml) heavy cream (for frosting)
- 1/2 teaspoon salt (for frosting)
- 1/2 cup (120ml) heavy cream (for caramel)
- 1 cup (200g) brown sugar
- 2 tablespoons butter (for caramel)
- 1/2 teaspoon salt (for caramel)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, dust with flour, and line bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down sides of bowl. Add vanilla extract and mix until combined.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through if needed.
- Let cakes cool in pans for 10 minutes, then invert onto a cooling rack to cool completely.
- In a saucepan over medium heat, melt 1.5 cups butter. Swirl occasionally until foaming subsides and butter turns golden brown with a nutty aroma (5-7 minutes). Immediately pour into a heatproof bowl to cool.
- Beat cooled brown butter until creamy. Add confectioners’ sugar one cup at a time on low speed. Add vanilla and salt. Pour in heavy cream and beat on high speed for 2-3 minutes until light and fluffy.
- In a small saucepan, combine heavy cream, brown sugar, butter, and salt. Heat over medium heat, stirring constantly, until sugar dissolves and mixture boils. Boil for 2 minutes, then remove from heat.
- Place one cake layer on a serving plate. Spoon caramel drizzle over top, then spread a layer of frosting. Top with second cake layer. Frost top and sides with remaining frosting. Drizzle with remaining caramel.
Notes
Ensure butter is softened for the batter but cooled to room temperature for the frosting. Sift confectioners’ sugar to avoid lumps. The cake improves in flavor after sitting overnight in the refrigerator. Do not overmix the batter to prevent a tough texture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 55
- Sodium: 450
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 75
- Fiber: 1
- Protein: 5
Keywords: Southern caramel cake, brown butter frosting, from scratch cake, caramel drizzle, homemade frosting, holiday dessert, birthday cake