Description
A moist Southern caramel cake with thick, rich cooked caramel icing perfect for special occasions or comforting homemade desserts.
Ingredients
2¾ cups cake flour
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
¾ cup buttermilk
¼ cup regular milk
1 tbsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1 tbsp vanilla extract (alcohol-free)
1 cup brown sugar
½ cup granulated sugar (for icing)
¾ cup unsalted butter (for icing)
½ cup coconut milk or heavy cream (for icing)
1 tsp vanilla essence (alcohol-free)
Pinch of salt
Instructions
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
Cream butter and sugar together in stand mixer until fluffy.
Add eggs one at a time, then vanilla.
In separate bowl, combine flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients with milk and buttermilk to the creamed mixture.
Divide between pans and bake for 35–40 minutes or until golden.
Cool in pans for 10 minutes, then transfer to racks.
To make icing, melt butter in saucepan, add both sugars, stir 2 minutes.
Add coconut milk and simmer on low 10–12 minutes, stirring constantly.
Remove from heat, stir in vanilla and salt, cool slightly.
Spread icing on cooled cakes.
Notes
Icing sets thick—pour while still warm but not hot.
Wrap and freeze unfrosted layers up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked and Cooked Icing
- Cuisine: Southern American
Nutrition
- Calories: 460
- Fat: 22g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Southern caramel cake, traditional caramel cake, homemade caramel dessert