Description
This rich and buttery caramel layer cake is stacked with tender golden sponge and frosted with a luscious homemade caramel icing. A classic Southern-inspired dessert that melts in your mouth and is perfect for any celebration.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups brown sugar (for frosting)
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk, starting and ending with flour.
- Divide the batter between the pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- In a saucepan, melt butter with brown sugar and cream. Boil for 5–7 minutes while stirring. Cool slightly and beat in powdered sugar until smooth.
- Level cakes if needed. Frost one layer, stack the second, and frost the top and sides.
- Slice and serve at room temperature.
Notes
- Use room temperature ingredients for better mixing and texture.
- Let the caramel frosting cool slightly before spreading for best results.
- Freeze cake layers briefly for easier frosting.
- Decorate with toffee bits or a drizzle of extra caramel for a showstopper finish.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 52g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg