Immerse yourself in the rich, buttery flavor of a classic Southern-Style Caramel Cake, a decadent dessert that’s perfect for any celebration or special occasion. This cake combines a moist, tender crumb with a luxuriously thick caramel icing that drips enticingly over the edges. Whether you’re hosting a holiday gathering, a birthday, or just indulging in a sweet treat, this caramel cake is sure to impress with its depth of flavor and beautiful presentation.
With its straightforward preparation and irresistible appeal, this Southern-Style Caramel Cake is a delightful project for any baker looking to bring a little southern charm to their dessert table.
Southern-Style Caramel Cake: A Decadent Treat
Slice and serve this Southern-Style Caramel Cake, enjoying the velvety caramel icing and the soft cake that together create a truly memorable dessert experience. This cake is not only a joy to make but also a pleasure to serve, bringing a touch of southern hospitality to any occasion.
Preparation Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Servings: 10-12
Equipment: 2 round cake pans, mixer, large saucepan
Ingredients:
- Cake:
- 2 1/2 cups sugar
- 1 1/2 cups vegetable shortening
- 1 1/2 cups whole milk
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Icing:
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1 (14 oz.) can condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Directions:
- Prepare the Cake:
- Preheat your oven to 350º F (177º C) and lightly grease two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl or mixer, beat the sugar and shortening together for 2-3 minutes until smooth and fluffy.
- Beat in the eggs and vanilla extract until well incorporated.
- Alternately mix in the milk and dry ingredients, starting and ending with the dry ingredients, and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool completely in the pans on a wire rack.
- Make the Icing:
- In a large saucepan, combine the brown sugar, sugar, butter, and condensed milk.
- Place over medium-high heat and stir continuously until the mixture thickens and comes to a boil.
- Reduce the heat to low and stir in the vanilla extract and sea salt.
- Continue to cook for 5-7 minutes until the icing is thick and smooth.
- Let the icing cool slightly until it is warm but still pourable.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Pour about 2/3 to 3/4 cup of icing over the first layer, spreading it to the edges.
- Top with the second cake layer and pour the remaining icing over the top, allowing it to drip down the sides.
- If using three layers, divide the icing evenly among the layers and the top.