Southern Caramel Cake
🛒 What You’ll Need
For the Cake Layers:
- 1 cup Unsalted butter, softened 🧈
- 2 cups Granulated sugar 🍬
- 4 Large Eggs 🥚
- 3 cups All-purpose flour 🌾
- 1 cup Buttermilk 🥛
- 1 tsp Vanilla extract ✨
- 1/2 tsp Baking powder ✨
- 1/4 tsp Baking soda ✨
- 1/4 tsp Salt 🧂
👩🍳 Instructions
- Prep: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans. 📝🔥
- Cream: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. 🧈🌀
- Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 🥚✨
- Dry & Wet: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 🌾🧂
- Combine: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined. 🥛🌪️
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. ⏲️🎯
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. 🏗️💨
🔥 Pro Tips:
- The Caramel Secret: Traditional Southern caramel icing is cooked on the stovetop. It requires patience, but that deep, buttery flavor is worth every minute! 🍯🎯
- Room Temp Matters: Ensure your eggs and buttermilk are at room temperature to get the smoothest, fluffiest cake crumb. 🌡️✨
