Description
A moist, tender Southern caramel cake featuring a gooey caramel center and a rich, nutty brown butter frosting that tastes like buttery toffee.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt (for cake)
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 ½ cups (360ml) buttermilk
- ½ cup (113g) unsalted butter (for caramel)
- 2 cups (400g) brown sugar, packed
- 1 cup (240ml) heavy cream, room temperature (for caramel)
- 1 tsp salt (for caramel)
- 1 cup (226g) unsalted butter (for frosting)
- 4 cups (480g) powdered sugar, sifted
- 3–4 tablespoons heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- ½ tsp salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
- Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- In a medium saucepan, melt ½ cup butter over medium heat. Add brown sugar and stir until dissolved and bubbling. Simmer 2-3 minutes. Carefully stir in heavy cream and salt. Simmer 2 more minutes until thickened. Cool to room temperature.
- In a clean saucepan, melt 1 cup butter over medium heat until it turns golden amber with brown specks and a nutty aroma. Pour into a heatproof bowl and cool until just warm.
- Beat cooled brown butter in mixer until creamy. Gradually add sifted powdered sugar, vanilla, and salt. Add heavy cream one tablespoon at a time until spreadable. Beat on high for 2 minutes until fluffy.
- Place one cake layer on serving plate. Spread caramel sauce over top. Add second layer. Frost top and sides with brown butter frosting. Serve.
Notes
Ensure all ingredients are at room temperature for proper emulsification. Do not rush browning the butter as it burns quickly. Cakes must cool completely before frosting to prevent melting. Caramel sauce should be thick like honey; refrigerate if too runny. Store covered in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 60
- Sodium: 450
- Fat: 32
- Saturated Fat: 20
- Carbohydrates: 85
- Fiber: 1
- Protein: 6
Keywords: Southern caramel cake, brown butter frosting, homemade caramel, moist cake, dessert recipe, holiday baking