This Homemade Caramel Cake is a true labor of love that results in a wonderfully tender cake layers and a rich, buttery, and utterly decadent homemade caramel frosting. It’s a showstopper dessert that’s worth every bit of effort.
Homemade Caramel Cake: A Southern Classic from Scratch
Ingredients:
CAKE INGREDIENTS:
Ingredient Quantity
All-purpose flour, sifted 2 1/2 cups
Sea salt 1/4 teaspoon
Regular sugar 2 cups
Unsalted butter 2 sticks (1 cup)
Water 1 cup
Baking soda 1 teaspoon
Buttermilk 1/2 cup
Large whole eggs 2
Vanilla extract 1 teaspoon
FROSTING INGREDIENTS:
Ingredient Quantity
Granulated sugar 3 cups
Softened butter About 1/2 cup
Heavy cream 1 cup
Sea salt A pinch
Vanilla extract 2 teaspoons
How To Make Homemade Caramel Cake:
For The Cake:
Prepare Pans: Grease two 9-inch cake pans with butter and lightly sprinkle them with flour. Set aside.
Combine Dry Ingredients: In a large mixing bowl, sift 2 cups and 2 tablespoons of all-purpose flour (note: the ingredient list says 2 1/2 cups, please verify your desired amount if this discrepancy is intentional) with 1/4 teaspoon of sea salt. Stir in 2 cups of regular sugar and mix until combined.
Prepare Wet Base: In a medium saucepan, combine 2 sticks of unsalted butter with 1 cup of water. Bring this mixture to a boil.
Combine Wet and Dry: Once the butter-water mixture boils, immediately pour it over the flour and sugar mixture in the large mixing bowl. Whisk until they are thoroughly mixed.
Add Remaining Wet Ingredients: Add the 1 teaspoon of baking soda, 1/2 cup of buttermilk, 1 teaspoon of vanilla extract, and 2 large whole eggs. Whisk until the batter is smooth and all ingredients are well incorporated.
Bake Cake Layers: Evenly spread the cake mixture into the prepared baking pans. Bake for around 25 minutes at 350°F (assuming a standard cake baking temperature), checking your cake after around 15 minutes. The cake is finished when a tester (like a toothpick) inserted into the center comes out clean. Be careful not to overcook to ensure a moist cake.
Cool Cake: Remove the pans from the oven and allow them to cool on a wire rack for 30 minutes. After 30 minutes, carefully invert the cake layers onto wire racks lined with parchment paper to cool fully to room temperature.
HOW TO MAKE A MAGICAL HOMEMADE CARAMEL FROSTING:
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