Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
1/4 teaspoon salt
1/2 cup whole milk
4 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Caramel Frosting:
- In a saucepan over medium heat, melt the butter. Add the brown sugar and salt, stirring until the sugar dissolves.
- Gradually add the milk, stirring constantly. Bring the mixture to a boil and simmer for 2-3 minutes.
- Remove from heat and let cool slightly. Gradually whisk in the powdered sugar and vanilla extract until smooth.
- If the frosting thickens too much, add a little milk to reach your desired consistency.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of caramel frosting on top.
- Place the second cake layer over the first and spread the remaining caramel frosting over the top and sides.
- Allow the cake to set for 15-20 minutes before slicing.
Enjoy your rich, decadent Southern Caramel Cake!