Description
A moist and flavorful Southern cake featuring layers of caramel, buttercream, and a hint of salt, perfect for gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup homemade salted caramel
- 2 cups caramel buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy, about five minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, starting and ending with flour.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
- Once cool, spread a layer of caramel buttercream on one layer, drizzle with salted caramel, then place the second layer on top and repeat.
- Frost the top and sides of the cake with remaining caramel buttercream and drizzle extra salted caramel before serving.
Notes
This cake tastes even better the next day. Store leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg