Ingredients
For the Cake:
- Flour: Use all-purpose flour for the best structure.
- Baking powder and baking soda: These leavening agents help the cake rise.
- Salt: A pinch of salt enhances sweetness and balances flavors.
- Unsalted butter: Room temperature butter creams best with the sugar.
- Granulated sugar: Provides sweetness and structure.
- Eggs: Room temperature eggs bind ingredients and create a light texture.
- Vanilla extract: Adds a warm, classic flavor.
- Milk: Whole milk creates a moist and tender crumb.
For the Caramel Frosting:
- Brown sugar: Use light brown sugar for its classic caramel flavor.
- Unsalted butter: Adds richness and helps create a smooth frosting.
- Heavy cream: Provides creaminess and balances the sweetness.
- Salt: A touch of salt cuts the sweetness and enhances the caramel flavor.
- Powdered sugar: Gives structure and sweetness to the frosting.
- Vanilla extract: Adds a touch of warmth to the caramel.
Instructions
Preparing the Cake Batter
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Start with Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
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Cream Wet Ingredients: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Combine Alternately: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing on low speed just until incorporated.
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Pour into Prepared Pans: Grease and flour two round cake pans (8 or 9-inch diameter works best). Divide the batter evenly between the pans.
Baking the Cake
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Preheat Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). A preheated oven ensures even baking.
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Position and Bake: Place the cake pans on the middle rack of your oven for the best heat circulation. Bake for approximately 25-35 minutes. Baking times can vary, so start checking for doneness around 25 minutes.
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Testing for Doneness
- Toothpick Test: Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
- Touch Test: Gently press the top of the cake. If it springs back lightly, it’s ready.
- Appearance: A fully baked cake will start to pull away slightly from the edges of the pan and have a golden-brown color.
- Cooling: Let the cakes cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely. Cooling completely prevents the cake from breaking when frosting.
Making the Caramel Frosting
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Melt the Sugar and Butter: In a heavy-bottomed saucepan over medium heat, melt the brown sugar and butter together, stirring frequently.
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Whisk in Heavy Cream: Once the butter is melted and the sugar is dissolved, gradually whisk in the heavy cream. The mixture will bubble vigorously, so be careful.
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Boil and Cool: Continue to cook the mixture, stirring constantly, until it reaches a gentle boil. Remove from the heat and let it cool completely. Cooling is essential to prevent a runny frosting.
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Beat in Sugar and Vanilla: Transfer the cooled caramel mixture to a large bowl. Beat in the powdered sugar gradually until it reaches a smooth, spreadable consistency. Add the vanilla extract and beat until combined.
Notes
- Make-ahead: Bake the cake layers a day in advance and wrap tightly for the best results. Prepare the frosting the day you plan to serve.
- Dairy-free option: Substitute the butter with a quality vegan butter alternative. Replace heavy cream with full-fat coconut milk in the frosting recipe.
- Gluten-free variation: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Southern)
- Diet: Vegetarian
