Boy are ya’ll in for a treat today. Caramel cake is as southern as ice tea and this southern tradition goes way back. This is my great grandmothers recipe and while it has been tweaked a bit here and there through the years, all in all it is pretty much the same cake that was my grandmas all time favorite.
This cake is a bit more advanced than your average box cake. You will want to follow the recipe to the letter, and you will be rewarded with something light and fluffy and caramelly that your family will be begging you to make again and again.
- 1/2cup buttermilk, room temperature
- 4large eggs, room temperature
- 2teaspoons vanilla extract
- 2 1/4cups all-purpose flour
- 1 1/2cups granulated sugar
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 3/4teaspoon salt
- 16tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
- 12tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 2cups packed dark brown sugar
- 1/2teaspoon salt
- 1/2cup heavy cream
- 1teaspoon vanilla extract
- 2 1/2cups Confectioners’ sugar, sifted
- Cake: Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour two 9-inch cake pans.
- Whisk buttermilk, eggs, and vanilla in large measuring cup.
- With electric mixer on low-speed, mix flour, granulated sugar, baking powder, baking soda, and salt until combined.
- Beat in butter, 1 piece at a time, until only pea-sized pieces remain.
- Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute.
- Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds.
- Scrape equal amounts of batter into prepared pans and bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes.
- Cool cakes in pans 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.
- Frosting: Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan about 4 to 8 minutes.
- Whisk in cream and cook until ring of bubbles reappears, about 1 minute.
- Take Off heat, whisk in vanilla.
- Transfer hot frosting mixture to bowl and, with electric mixer on low-speed, gradually mix in confectioners’ sugar until incorporated.
- Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes.
- Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
Note* You don’t want to use cake flour on this cake. Make sure you use all purpose on this one.
Note* The frosting will harden over time. If it gets too hard on you, just put it in the microwave for a few sec to soften.