Southern Caramel Cake

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.

Divide the batter evenly among the prepared cake pans.

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, then transfer to a wire rack to cool completely.

To make the caramel frosting:

In a medium saucepan, melt the butter over medium heat.

Add the brown sugar and heavy cream, stirring constantly until the sugar is dissolved.

Bring the mixture to a boil, then remove from heat and stir in the vanilla extract.

Let the caramel mixture cool slightly, then gradually beat in the powdered sugar until smooth and spreadable.

Frost the cooled cake layers, stacking them to create a layered cake. Frost the top and sides with the remaining caramel frosting.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 670 kcal | Servings: 12 servings