Southern Caramel Cake

Why you’ll love it

• Rich, fudgy caramel frosting with a deep brown sugar flavor.
• Foolproof method: no candy thermometer and no burning white sugar.
• Moist buttermilk layers that stay tender for days.

Quick facts

Ingredients

For the cake layers

• 2 1/2 cups (315 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup (226 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature

For the caramel frosting

• 1 cup (226 g) unsalted butter
• 2 cups (400 g) packed light brown sugar
• 1/2 cup (120 ml) evaporated milk (or heavy cream)
• 1/4 tsp salt
• 2 tsp vanilla extract
• 3 1/2 to 4 cups (420 to 480 g) powdered sugar, sifted

Step-by-step method

1. Prepare the pans. Heat the oven to 350°F (175°C) with a rack in the center. Butter two 8-inch (20 cm) round cake pans that are 2 inches (5 cm) deep, line the bottoms with parchment and butter and flour the sides.

2. Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda and salt.

3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a mixer on medium-high speed 3–4 minutes, until pale and fluffy. Beat in the eggs one at a time, scraping the bowl, then beat in the vanilla.

4. Make the batter. With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix just until no streaks of flour remain.

5. Bake. Divide the batter evenly between the pans and smooth the tops. Bake 32–38 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then turn out onto a wire rack, peel off the parchment and cool completely, about 1 1/2 hours.

6. Cook the caramel. In a medium heavy saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a boil, stirring constantly, then boil 2 minutes. Carefully stir in the evaporated milk and salt (it will bubble up), return to a boil and boil 1 minute more. Remove from the heat.

7. Cool and thicken the frosting. Pour the caramel into a large bowl and let it cool, stirring now and then, 20–25 minutes, until just warm to the touch, about 110°F (43°C). Add the vanilla and beat in the powdered sugar a cup at a time with the mixer until thick, glossy and spreadable.

8. Frost the cake. Place one layer on a cake plate and spread with about 1 cup of frosting. Top with the second layer and quickly cover the top and sides with the rest, swirling it with an offset spatula. Work fast, because the frosting sets as it cools. Let the cake sit 30 minutes before slicing.

How to know it is done

The cake layers are done when they are golden, spring back when lightly pressed in the center and start to pull away from the sides of the pans; a toothpick in the center comes out clean or with a few dry crumbs. The frosting is ready to spread when it is thick enough to hold soft swirls but still glossy; if it is too stiff, beat in 1–2 tsp milk, and if it is too thin, add a little more powdered sugar.

Tips for the best result

• Bring the butter, eggs and buttermilk to room temperature so the batter stays smooth and the cake rises evenly.
• Measure the flour by spooning it into the cup and leveling it, or weigh it, so the cake does not turn dry.
• Do not frost the layers while they are warm, or the frosting will melt and slide.
• Have the cake ready before you finish the frosting; caramel frosting is easiest to spread while it is still slightly warm.

Variations and substitutions

• 9×13 sheet cake: bake the batter in a greased 9×13-inch (23×33 cm) pan 35–40 minutes and pour the frosting over the cooled cake.
• Salted caramel: increase the salt in the frosting to 3/4 tsp and sprinkle the top with flaky sea salt.
• Caramel pecan: press 1 cup (110 g) toasted chopped pecans onto the sides or top of the frosted cake.
• Cupcakes: make 24 cupcakes and bake 18–20 minutes; use half of the frosting recipe.
• Dark caramel: use dark brown sugar for a deeper, molasses-like flavor.

Make ahead

Bake the cake layers up to 1 day ahead; cool them completely, wrap them tightly in plastic and keep them at room temperature. You can also freeze the wrapped layers up to 2 months and thaw them, still wrapped, before frosting. Make the frosting the day you assemble the cake, since it sets as it cools.

Storage and reheating

Keep the frosted cake covered with a cake dome at room temperature up to 3 days, or in the refrigerator up to 5 days; let refrigerated slices sit at room temperature 30 minutes before serving. Frosted slices can be wrapped and frozen up to 2 months. To serve slightly warm, microwave a slice 10 seconds.