This classic Southern Burned Caramel Cake is a nostalgic dessert that brings together moist layers of vanilla cake with a rich, deeply flavored caramel icing. The key to this cake is the “burned” caramel icing, where sugar is cooked to a perfect amber color, giving it a slightly smoky, sweet flavor that balances beautifully with the fluffy cake layers. If you’re looking for a cake that’s both rustic and elegant, this one is sure to impress!
Ingredients:
For the cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened 🧈
- 2 cups granulated sugar
- 4 large eggs 🥚
- 1 cup whole milk 🥛
- 2 teaspoons vanilla extract
For the burned caramel icing:
- 2 cups granulated sugar
- 1 cup evaporated milk 🥄
- ½ cup unsalted butter 🧈
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prepare for the batter.
Prepare dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes. Gradually add the eggs one at a time, making sure each is well incorporated before adding the next. 🥄
Mix the batter: Alternate adding the flour mixture and milk to the creamed butter and sugar, starting and ending with the flour mixture. Stir in the vanilla extract.
Bake the cakes: 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. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the burned caramel icing: In a medium saucepan, melt 2 cups of sugar over medium heat, stirring constantly until it turns a deep amber color. Be careful not to burn it too much!
Add the butter and evaporated milk: Carefully add the butter and evaporated milk to the melted sugar, whisking constantly. Be cautious as the mixture will bubble up. Continue cooking and stirring until the caramel is smooth. Stir in the vanilla extract. Let the icing cool slightly until thick but spreadable.
Assemble the cake: Place the first layer of cake on a serving plate and spread a generous layer of the caramel icing on top. Repeat with the remaining layers, frosting the top and sides of the cake.
Let it set: Allow the cake to sit for at least 30 minutes before serving so the icing can firm up. Cut yourself a slice and enjoy!
Notes:
- Caramel caution: Be sure to monitor the sugar while making the caramel; it can go from perfectly amber to burnt very quickly.
- Icing thickness: If the icing becomes too thick to spread, you can gently reheat it over low heat until it softens.
- Layering tip: If your cake layers are domed, trim the tops off to make them flat before assembling the cake for a neater look.
FAQs:
- Can I make the cake layers ahead of time?
Yes, the cake layers can be baked a day in advance and stored wrapped in plastic wrap at room temperature until you’re ready to assemble. - Can I freeze the cake?
Yes! You can freeze the assembled cake (without icing) or individual layers for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge before icing. - What if my caramel turns too dark?
If the caramel is too dark and bitter, unfortunately, it’s best to start over. Caramel cooks quickly, so it’s important to remove it from the heat as soon as it turns amber.
Conclusion:
Southern Burned Caramel Cake is a labor of love that yields a sweet, nostalgic, and irresistible dessert. The deep, smoky flavor of the caramel combined with the tender cake layers makes this cake a showstopper for special occasions or whenever you’re craving a slice of Southern comfort.