The Southern Burned Caramel Cake is an iconic dessert that has been passed down through generations. This cake is the epitome of Southern baking, featuring layers of tender, buttery cake coated with a rich, dark caramel icing that offers both sweetness and complexity. The caramel icing is made by slowly cooking sugar until it reaches a deep amber hue, lending a unique, slightly smoky flavor that perfectly complements the soft cake layers.
This cake is perfect for celebrations, family gatherings, or just when you want to indulge in a classic Southern dessert. Despite its impressive appearance and flavor, this recipe is surprisingly easy to prepare at home. Let’s get started!
Ingredients
For the Cake:
- 3 cups all-purpose flour 🍚
- 2 teaspoons baking powder 🥄
- 1/2 teaspoon baking soda 🥄
- 1/2 teaspoon salt 🧂
- 1 cup unsalted butter, softened 🧈
- 2 cups granulated sugar 🍚
- 4 large eggs 🥚
- 1 cup buttermilk 🥛
- 2 teaspoons vanilla extract 🍦
For the Caramel Icing:
- 3 cups granulated sugar 🍚
- 1 1/2 cups heavy cream 🥛
- 1/2 cup unsalted butter 🧈
- 1 teaspoon vanilla extract 🍦
Instructions
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent the cakes from sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
5. Add the Dry Ingredients and Buttermilk:
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
6. Stir in Vanilla Extract:
Gently stir in the vanilla extract to add flavor.
7. Divide the Batter:
Evenly divide the cake batter among the three prepared pans, spreading it out smoothly.
8. Bake the Cakes:
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Caramel Icing
1. Cook the Sugar:
In a large, heavy-bottomed saucepan, cook the granulated sugar over medium heat, stirring constantly until the sugar melts and turns a dark amber color. This step requires patience, as it’s important to avoid burning the caramel. Once it reaches a deep amber hue, remove it from the heat immediately.
2. Add Heavy Cream:
Carefully and slowly pour the heavy cream into the caramelized sugar, stirring constantly. Be cautious, as the mixture will bubble up vigorously.
3. Add Butter:
Add the unsalted butter to the caramel and stir until it’s completely melted and the mixture is smooth.
4. Add Vanilla:
Remove from heat and stir in the vanilla extract.
5. Cool the Icing:
Allow the caramel to cool slightly before spreading it on the cake. It should still be warm enough to spread easily but not too hot, or it will be too runny.
Assembling the Cake
1. Layer the Cake:
Place one cake layer on a serving plate and spread a generous amount of caramel icing over the top.
2. Stack the Layers:
Add the second cake layer and repeat with another layer of caramel icing. Place the third cake layer on top.
3. Ice the Cake:
Spread the remaining caramel icing over the top and sides of the cake. Make sure to work quickly, as the caramel icing will firm up as it cools.
4. Let the Cake Set:
Allow the cake to sit for about an hour before serving, giving the caramel icing time to set.
Recipe Notes
- Caramel Making Tips: Caramel can go from perfectly cooked to burned very quickly, so keep an eye on the sugar while it’s melting. Stir constantly to ensure even caramelization and remove from heat as soon as it reaches a dark amber color.
- Icing Consistency: If the caramel icing becomes too thick to spread, gently warm it over low heat while stirring until it reaches a spreadable consistency.
- Storing the Cake: This cake can be stored in an airtight container at room temperature for up to three days. If you live in a hot climate, you may want to refrigerate it, but allow the cake to come to room temperature before serving.
FAQs
Q: Can I make the caramel icing in advance?
A: Yes, you can make the caramel icing ahead of time, but it will firm up as it cools. When you’re ready to use it, warm it gently over low heat, stirring constantly, until it’s smooth and spreadable.
Q: What do I do if my caramel burns?
A: If the caramel burns, unfortunately, it can’t be salvaged. Start over with fresh sugar and be sure to watch the caramel closely during cooking to prevent burning.
Q: Can I use salted butter in the cake or icing?
A: While you can use salted butter in a pinch, it’s best to stick with unsalted butter in both the cake and icing to have full control over the flavor and salt content.
Q: Can I substitute buttermilk?
A: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Let it sit for a few minutes before using.
Conclusion
This Southern Burned Caramel Cake is a classic dessert that brings together the rich, buttery flavor of a soft cake with the deep, complex sweetness of a caramel icing. It’s the perfect cake to serve at a family gathering or special occasion, and it’s sure to impress both in taste and appearance. The key to success with this recipe is taking your time with the caramel, allowing the sugar to reach that perfect amber color without burning.
Give this timeless cake a try the next time you’re in the mood for a true Southern treat, and enjoy the perfect blend of flavors that only a homemade caramel cake can deliver