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With its velvety texture, a touch of tang, and a dreamy caramel drizzle, this classic Southern caramel cake is a symphony of sweetness that delights taste buds and warms hearts. Whether shared at family gatherings, Sunday suppers, birthdays, or as a delightful treat just because, this cake holds a cherished place in the hearts of all who have had the pleasure of tasting it. This cake holds special memories for me, as my grandmother used to make it for church potlucks and family occasions. This recipe is not exactly the same as hers but it is fairly close with some small modifications.
Tips
- If you do not have buttermilk, you can make a substitute with whole milk, 2% milk, or any other milk you have on hand. Simply combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and wait 5-10 minutes until the mixture begins to curdle and thicken, resembling the texture of buttermilk. Then, you use this substitute in baking as you would buttermilk.
- You can store any remaining cake in your freezer for 2-3 months in an airtight container so you can defrost and enjoy it at a later date.
- For an extra fancy touch, add some chopped and toasted pecans pressed into the frosted sides and on the top of your cake!
- You may need to use cake dowels for this cake to keep the layers in place as the frosting hardens.
Classic Southern Caramel Cake: Recipe
Make sure to check out the Southern caramel frosting recipe that goes with this cake.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- Southern caramel frosting (recipe here)
Tools
- three 9-inch round cake pans like these
- a handheld electric mixer like this one
- wire baking racks like this one
Instructions
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
- Using a handheld electric mixer, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter and eggs mixture, alternating with the buttermilk. Mix with the handheld mixer after each addition. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula for even baking.
- Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Southern caramel frosting recipe as cake layers are cooling and frost the cake.