Introduction
Real Deal Southern Caramel Cake is a beloved classic in Southern baking, renowned for its rich, buttery layers and luscious caramel flavors that have been passed down through generations. This indulgent dessert combines moist cake, creamy caramel, and smooth Swiss meringue buttercream, making it a showstopper at any celebration or family gathering. The unique blend of sweet and salty notes in the caramel, paired with the tender crumb of the cake, creates a perfect harmony that has earned it a devoted following. This cake is not just a treat but a symbol of Southern hospitality and comfort, offering a taste of tradition with every bite.
The History of Real Deal Southern Caramel Cake
The origins of Southern caramel cake trace back to the rich culinary traditions of the American South, where caramel desserts have long been cherished. Caramel itself, derived from slowly cooked sugar, was a popular flavor due to the accessibility of sugarcane and dairy products in the region. Over time, Southern bakers perfected the recipe by adding butter, cream, and sea salt to create a deep, complex flavor profile. The caramel cake became especially popular in the mid-20th century, featured in family cookbooks and at church socials, embodying the warmth and hospitality of Southern culture. Its popularity continues to this day, with countless families holding onto secret caramel recipes passed through generations.
Ingredients Breakdown
This cake’s deliciousness hinges on a few key ingredients, each contributing to its signature flavor and texture. Granulated sugar and water form the base of the homemade caramel, which is enriched with heavy cream and butter to create a smooth, luscious sauce. Sea salt is an optional addition, offering a delightful contrast that enhances the caramel’s sweetness. The cake itself uses all-purpose flour, baking powder for rise, and a pinch of salt to balance the flavors. Unsalted butter and granulated sugar ensure a tender, moist crumb, while eggs provide structure and richness. Vanilla extract adds aromatic warmth, and milk brings moisture to the batter. The caramel Swiss meringue buttercream combines whipped egg whites with brown sugar for sweetness and buttery richness, incorporating caramel to echo the cake’s main flavor theme. Each ingredient is carefully selected to contribute to the overall complexity and balance of this iconic dessert.
Step-by-Step Recipe
Start by preparing the caramel: combine sugar and water over medium heat, letting it bubble and turn a deep amber color without stirring, then slowly whisk in heavy cream and butter, finishing with sea salt if desired. Let this caramel cool to room temperature. For the cake, sift together flour, baking powder, and salt. Cream butter and sugar until fluffy, then add eggs one at a time, beating well after each. Mix in vanilla extract and then alternately add the dry ingredients and milk, beginning and ending with the dry mix. Fold in half a cup of cooled caramel gently into the batter. Pour into prepared cake pans and bake until a toothpick inserted comes out clean. Let cool completely before assembling. For the buttercream, whisk egg whites and brown sugar over simmering water until hot, then whip into a glossy meringue. Slowly add softened butter cubes, beating until smooth and creamy, then fold in caramel and salt to taste. Assemble the cake by layering with buttercream, covering the top and sides generously.
Tips for the Perfect Southern Caramel Cake
Use room temperature ingredients for smooth batter and consistent texture. Be patient when making caramel; avoid stirring while it cooks to prevent crystallization and watch closely to avoid burning. Let the caramel cool completely before mixing into the cake batter or buttercream to maintain texture. When making Swiss meringue buttercream, ensure the sugar and egg whites are fully dissolved and the meringue is stable before adding butter to avoid curdling. Use high-quality butter and fresh eggs for best flavor. Chill the cake layers before frosting to minimize crumbs mixing into the buttercream. Lastly, be generous with the caramel in both the cake batter and frosting to intensify flavor and moisture.
Variations and Customizations
This Southern caramel cake is versatile and can be adapted to suit different tastes. For a deeper caramel flavor, try adding a splash of bourbon or rum into the caramel sauce. Chocolate lovers can incorporate a layer of rich chocolate ganache between the cake layers or swirl cocoa powder into the batter. For a nutty twist, fold chopped toasted pecans or walnuts into the batter or sprinkle between layers. The salted caramel variation elevates the flavor by balancing sweetness with a hint of sea salt. For a lighter version, substitute half of the butter with Greek yogurt or applesauce, and reduce sugar slightly, though this will alter texture. You can also experiment with different extracts such as almond or maple to create unique flavor profiles.
Health Considerations and Nutritional Value
While this cake is a decadent treat, it is important to consume it in moderation due to its high sugar and fat content. The caramel and buttercream are rich sources of saturated fat and sugar, which can impact heart health and blood sugar levels if eaten excessively. However, the cake provides some nutritional benefits from eggs and dairy, which supply protein, calcium, and essential vitamins. For those with dietary restrictions, gluten-free flour blends can replace all-purpose flour, and dairy-free substitutes can be used, though the texture and taste may vary. Balancing indulgent desserts like this with a nutrient-rich diet and regular physical activity is recommended for maintaining overall health.
FAQ
Can I make the caramel in advance? Yes, the caramel can be prepared ahead of time and stored in the refrigerator for up to two weeks. Warm gently before use. Is room temperature important for ingredients? Absolutely, it ensures even mixing and a smooth batter and frosting. Can I freeze this cake? Yes, caramel cake freezes well when wrapped tightly; thaw overnight in the refrigerator before serving. How do I prevent the caramel from crystallizing? Avoid stirring while cooking and use a clean pan to prevent sugar crystals from forming. Is the egg white in the buttercream safe? The egg whites are gently heated over simmering water to a safe temperature, making this method safe to consume.
Real Deal Southern Caramel Cake
Ingredients
For the Cake:
- 1/2 cup unsalted butter 1 stick, softened to room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sour cream at room temperature
- 1/3 cup heavy whipping cream at room temperature
For Aunt Bev’s Caramel Icing:
- 3/4 cup salted butter 1 1/2 sticks
- 24 oz evaporated milk two 12-ounce cans
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
For the Cake:
- Begin by preheating your oven to 325°F. Prepare three 8-inch round cake pans by generously spraying them with non-stick baking spray or greasing and flouring them. In a mixing bowl, combine the oil and butter and beat on high speed for 2 minutes. Gradually add the sugar while continuing to beat on high speed for another 4-5 minutes, until the mixture becomes very pale yellow and fluffy. Next, add the eggs one at a time, beating well after each addition and scraping down the bowl sides as needed. Stir in the vanilla extract. In a separate medium bowl, sift together the cake flour, baking powder, salt, and baking soda. Reduce the mixer speed to low and add the sifted dry ingredients to the batter in two parts, mixing carefully to avoid overbeating. Finally, add the sour cream and heavy cream, scrape down the sides again, and mix just until combined. Pour the batter evenly into the prepared pans. Bake for 17 to 24 minutes, checking for doneness by inserting a toothpick into the center—it should come out nearly clean but be careful not to overbake. I recommend beginning to check at 16 minutes as ovens vary. Once baked, let the cakes rest in their pans for 10-15 minutes before inverting them onto cooling racks to cool completely.
- For the Caramel Icing:
- Combine the butter, evaporated milk, and sugar in a saucepan over medium-low heat, stirring until fully melted and combined. Continue cooking on medium-low heat, stirring constantly, for about 1 1/2 to 2 hours. Watch closely to prevent burning as the mixture thickens and darkens to a rich golden brown. If it’s taking too long, you can slightly increase the heat but be vigilant and stir frequently. The caramel should reach a color and thickness similar to the reference photo and video — it must coat the back of a spoon thickly. Adjust the heat as needed to avoid burning. Once the caramel has thickened properly, remove from heat and stir in the vanilla extract. Let it cool for 15-20 minutes to thicken further before using it to ice the cake. If it remains too warm and runny, refrigerate until it firms up. Optional: some prefer whipping the caramel in a stand mixer to achieve a frosting-like texture—feel free to do this if you like.
To Assemble:
- Make sure your cake layers are completely cooled before assembling. Place a small dollop of icing in the center of your cake plate or stand to secure the first layer. Position the first cake layer on top. Using an offset spatula, spread about a quarter of the caramel icing evenly over the layer, reaching to the edges. Allow the icing to set for about 5 minutes to firm slightly. Carefully place the second layer centered on top, then spread another quarter of the icing over it and let it set for another 5 minutes. Add the final cake layer, then cover the entire cake with the remaining caramel icing, spreading it evenly over the top and sides. Let the cake set for about 30 minutes before serving.
Notes
Room Temperature: Thanks to the high sugar content in the cooked icing, this cake can be kept at room temperature for up to 3 days. Store it in a cake carrier to protect it from dust and drying out.
Refrigerator: To prevent the cake from drying, wrap it loosely in plastic wrap or place it inside a cake carrier. Stored this way, the cake will stay fresh for about 4 days.
Freezer: For longer storage, double-wrap the iced cake loosely in plastic wrap to create a good seal, then cover the wrapped cake with foil to add an extra barrier against freezer burn. Properly stored, the cake can last up to 2 months in the freezer.
How to Re-Serve: Before serving, allow cake slices to come back to room temperature. This will soften the cake’s texture and restore the caramel icing to its smooth, silky consistency.