Old-Fashioned Caramel Cake: A Southern Classic to Savor
Introduction
Welcome to a baking journey that’s as rich in tradition as it is in flavor! I’m thrilled to share with you the Old-Fashioned Caramel Cake recipe, a beloved southern treasure cherished for generations. With its tender layers of cake cloaked in a luscious caramel frosting, this dessert is bound to become a family favorite. To ensure you never miss a delicious recipe, be sure to subscribe and have them delivered straight to your inbox!
Why You’ll Love This Recipe
This Old-Fashioned Caramel Cake is an absolute dream come true for caramel lovers. Not only does it offer a delightful sweetness that’s perfectly balanced, but it’s also surprisingly easy to prepare. Ideal for any gathering, be it a festive occasion or a cozy Sunday dinner, this cake brings warmth and comfort to your table.
Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 2 teaspoons vanilla extract
Caramel Frosting:
– 1 cup unsalted butter
– 2 cups packed brown sugar
– 1/3 cup whole milk
– 4 cups powdered sugar, sifted
– 1 teaspoon vanilla extract
Necessary Tools
– Three 8-inch round cake pans
– Mixing bowls
– Electric mixer
– Saucepan
– Wire racks
– Spatula
Ingredient Swaps and Additions
Feel free to infuse your cake with a personal twist! Swap out whole milk with buttermilk for a tangier flavor, or add a sprinkle of sea salt to the frosting for a salted caramel variation. Chopped pecans can be sprinkled between layers for added texture and flavor.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare the cake pans by greasing and flouring them.
2. Cream butter and sugar in a large bowl until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition.
3. Sift flour, baking powder, and salt in a separate bowl. Add this dry mix to the creamed mixture alternately with the milk. Stir in vanilla extract.
4. Divide the batter evenly into the pans, smooth the tops, and bake for 25-30 minutes. Cool in pans for 10 minutes before transferring to wire racks.
5. For the frosting, melt butter in a saucepan, blend in brown sugar and milk, then bring to a boil. Let cool briefly before beating in powdered sugar and vanilla.
6. Assemble the cake by layering with frosting and finishing with a generous coating on top and sides. Allow frosting to set before serving.
Serving Suggestions
Pair this delightful cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A piping hot cup of coffee also complements it beautifully.
Pro Tips for Success
Ensure the butter for both the cake and frosting is well softened for the best consistency. Allow the cake layers to cool completely before frosting to prevent melting.
Storing and Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate and bring slices to room temperature before serving.
FAQ Section
– Can I make this cake in advance? Yes, both the cake layers and frosting can be prepared a day ahead. Store them separately and assemble before serving.
– Can I freeze the cake? Absolutely! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 3 months.
Conclusion
In just one hour, you can create a centerpiece dessert that’s both nostalgic and deliciously satisfying. Join our community by leaving a review or sharing a photo of your creation. Don’t forget to tag us on Pinterest or Instagram!
Nutritional Information
Approximately 400 calories per serving, with 20g of fat, 50g of carbohydrates, and 4g of protein. Enjoy in moderation as part of a balanced diet.
Old-Fashioned Caramel Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare the cake pans by greasing and flouring them.
- Cream butter and sugar in a large bowl until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition.
- Sift flour, baking powder, and salt in a separate bowl. Add this dry mix to the creamed mixture alternately with the milk. Stir in vanilla extract.
- Divide the batter evenly into the pans, smooth the tops, and bake for 25-30 minutes.
- Cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, melt butter in a saucepan, blend in brown sugar and milk, then bring to a boil.
- Let cool briefly before beating in powdered sugar and vanilla.
- Assemble the cake by layering with frosting and finishing with a generous coating on top and sides.
- Allow frosting to set before serving.
