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This Southern Caramel Cake features layers of moist homemade yellow cake topped with a luscious thick caramel icing made from scratch. It's rich, delicious, and perfect for any special occasion!
Ingredients
Cake:
- All-purpose flour: 2 cups + 2 tbsp (sifted, plus extra for dusting cake trays)
- Salt: 1/4 teaspoon
- Sugar: 2 cups
- Unsalted butter: 2 sticks
- Water: 1 cup
- Baking soda: 1 teaspoon
- Milk: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
Caramel Icing:
- Granulated sugar: 3 cups
- Unsalted butter: 1 stick
- Heavy cream: 1 cup
- A pinch of salt
- Vanilla extract: 2 teaspoons
Instructions
- Preheat your oven to 350°F. Butter and flour two 9-inch baking pans.
- In a large bowl, sift together 2 cups plus 2 tablespoons of flour and salt. Add the sugar and whisk until combined.
- In a saucepan, melt the butter with water and bring to a boil. Whisk this mixture into the flour and sugar until smooth.
- Add the baking soda, milk, eggs, and vanilla to the batter, mixing until well blended and smooth.
- Pour the batter into the prepared baking pans. Bake for 20-25 minutes, checking for doneness after about 15 minutes with a tester. Do not overbake.
- Remove the cakes from the oven and let cool on a wire rack for 15 minutes. Then transfer the layers to parchment-lined racks to cool completely.
- For the caramel icing, prepare to use two saucepans. In a large saucepan, combine 2½ cups of sugar, butter, cream, and a pinch of salt. Cook over medium heat until almost boiling.
- In another small saucepan, melt 1/2 cup of sugar over medium heat until it turns amber. Swirl the pan occasionally to help distribute the sugar. Pour this melted sugar into the large saucepan with the cream mixture.
- Continue cooking over medium to medium-high heat, stirring constantly until the mixture reaches 232°F (soft ball stage).
- Remove the pan from heat, add the vanilla, and let it cool for 15 minutes.
- Using a stand mixer or hand mixer, beat the caramel icing on medium speed for 15-20 minutes, or until it reaches a creamy consistency. If the icing hardens too quickly or becomes too thick, add a little more cream.
- Spread the caramel icing over the cooled cake layers.
Enjoy!