Old Fashioned Caramel Cake
Indulge in the timeless elegance of an Old Fashioned Caramel Cake, a Southern classic that promises layers of moist vanilla cake paired with a decadent caramel icing. Made from pantry staples like all-purpose flour, butter, and brown sugar, this recipe elevates simple ingredients into a show-stopping dessert. The key to its rich, buttery flavor lies in the homemade caramel icing, crafted by simmering brown sugar and cream to create a velvety, spreadable topping that perfectly envelops the tender cake layers. Whether served for special occasions or as a comforting everyday treat, this melt-in-your-mouth caramel cake is a nostalgic bake that captures the warmth and sweetness of tradition. Make it your next centerpiece for gatherings or simply savor a slice with a cup of coffee.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup unsalted butter (for caramel icing)
- 2 cups light brown sugar
- 0.5 cup heavy cream
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract (for caramel icing)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Stir in the vanilla extract.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
To make the caramel icing, melt the butter in a medium saucepan over medium heat.
Add the light brown sugar and heavy cream to the saucepan and bring the mixture to a boil, stirring constantly.
Reduce the heat to low and simmer for 2-3 minutes, continuing to stir.
Remove the saucepan from the heat and let the mixture cool slightly, about 10 minutes.
Gradually beat the powdered sugar into the caramel mixture using a handheld mixer. Add the vanilla extract and continue beating until the icing is smooth and spreadable.
Place one cake layer on a serving platter. Spread a generous layer of caramel icing over the top.
Place the second cake layer on top and spread the remaining caramel icing over the top and sides of the cake.
Allow the cake to set for at least 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
9804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.8 g | 587% | |
| Saturated Fat | 280.0 g | 1400% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1934 mg | 645% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 1397.5 g | 508% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 1107.6 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 816 mg | 63% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
