Real Deal Southern Caramel Cake

A traditional Southern caramel cake made with patience and precision for a silky, sticky icing.

By @grandbabycakes

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 butter
• 0 sugar
• 0 eggs
• 0 flour
• 0 baking powder
• 0 salt
• 0 milk
• 0 butter
• 0 brown sugar
• 0 evaporated milk

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them and lining with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs to the mixture one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the caramel icing, in a saucepan over low heat, melt butter and add brown sugar. Stir constantly until the sugar is dissolved.
10. Slowly add evaporated milk, stirring continuously. Cook over low heat until the mixture thickens and becomes silky, being careful not to rush this process to avoid grainy texture.
11. Remove from heat and let the icing cool slightly before spreading over the cooled cake layers. Work quickly as the icing will set up.