traditional southern caramel cake
Having grown up in New England, I've never had a caramel cake before...like ever! So when I decided to try a caramel cake out I decided it should be the most traditional Southern variety as I can get. That included dense sweet sponge and thick gooey brown butter frosting. (A type of frosting I've previously not tried.) I'm still not sure if I love caramel cake or not, but boy is it sweet!
prep time
45 Min
cook time
40 Min
method
Bake
yield
16 serving(s)
Ingredients
- FOR CARAMEL CAKE
- 3 cups cake flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 cup caramel syrup
- 1/2 cup unsalted butter, room temperature
- 1 cup whole milk
- 3 large eggs, room temperature
- 2 tablespoons pure vanilla extract
- FOR BROWN BUTTER FROSTING
- 1 cup unsalted butter, room temperature
- 4 cups confectioner's sugar
- 1/2 cup heavy cream, cold
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
How To Make traditional southern caramel cake
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Step 1Preheat oven to 375'F Spray two 9-inch round cake pans with cooking spray, line each with a parchment paper round. Spray again over parchment rounds. Set pans aside.
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Step 2Beat butter in a large mixing bowl. Gradually add sugar to butter mixture and continue to beat until fluffy.
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Step 3Beat syrup into the butter mixture until completely incorporated. Add one egg at a time into batter, completely incorporating each before adding the next.
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Step 4In another large mixing bowl, sift flour, salt, and baking powder together.
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Step 5In a measuring cup pour out milk. Mix vanilla extract into the milk.
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Step 6Gradually add flour mixture into butter mixture, alternating between flour and milk mixture; beginning and ending with flour mixture until both the flour and milk mixtures are complete incorporated into batter.
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Step 7Divide batter evenly between pans and bake for about 30 minutes, or until a tooth pick comes our barely clean.
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Step 8Cool cake for 10 minutes in pan, then turn out onto wire wrack to finish cooling.
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Step 9For Frosting: 1- in a sauce pan over medium heat, melt butter until nutty brown. Be careful not to scorch. Immediately pour butter into a large glass mixing bowl. Let butter cool for 15-20 minutes. 2- With an electric mixer, mix in vanilla and salt. 3- Gradually add confectioner's sugar until completely incorporated. You will have a clumpy mess at this point. 4- With your mixer on low gradually at cream. Add more cream as needed to get desirable creamy frosting texture, but don't over do it, or you'll have a mess.
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Step 10Assembly: Level off any doming on the cooled caramel cakes. Place the first cake on a cake platter and frost the top of it. Stack the second on the first and frost entire cake as desired. I chose to garnish with extra caramel syrup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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