Indulge in the irresistible decadence of Southern Caramel Delight Cake! This heavenly dessert features moist layers of yellow cake smothered in luscious caramel frosting, creating a symphony of sweet flavors and textures. Perfect for special occasions or satisfying your sweet tooth cravings, this recipe promises a slice of Southern charm in every bite.
☆Ingredients:
1/2 teaspoon of salt
1 cup of softened unsalted butter
1 1/2 cups of granulated sugar
2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
4 large eggs at room temperature
1 cup of buttermilk at room temperature
2 teaspoons of vanilla extract
For the luscious caramel frosting:
1/2 cup of water
1 cup of heavy cream
2 cups of granulated sugar
1 cup of unsalted butter, cut into cubes
1 teaspoon of vanilla extract
A pinch of salt
☆Instructions:
Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the heavenly caramel frosting:
In a medium saucepan, combine the granulated sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns a deep amber color, swirling the pan occasionally.
Remove the pan from heat and carefully whisk in the heavy cream. Be cautious as the mixture will bubble up.
Return the pan to low heat and whisk in the cubed butter, one piece at a time, until smooth.
Stir in the vanilla extract and salt. Allow the caramel frosting to cool to room temperature, stirring occasionally.