Classic Southern Caramel Cake Recipe

The classic caramel cake can now be served at your table with only a few easy steps through this video tutorial by Jasmine’s Kitchen on YouTube! It’s so delicious and super simple to make, plus, you can share this with family, too.

Ingredients:

Caramel sauce

• 12 tbsp of unsalted butter
• 3 cups of Lactaid whole milk
• 2 cups of granulated sugar
• 2 capfuls of vanilla
• ½ tsp of salt
• Extra ¾ cup of Lactaid whole milk

Cake

• 2 sticks or 16 tbsp of unsalted butter, softened
• 2 cups of granulated sugar
• 4 large eggs
• 1 cup of buttermilk
• 1/3 cup of sour cream
• 2 capfuls of vanilla
• 3 cups of self-rising flour

Directions:

Step 1

Place a skillet on a stove over 150°F temperature, then add the butter, and let it melt before adding the milk, sugar, and vanilla. Whisk them all together until incorporated, then add the salt, and increase the heat to 225°F. Continue whisking and bring the mixture to a simmer for about 1 hour and 30 minutes or until it becomes brown and the consistency has thickened. Add more milk or about ¾ cup, then give them a good whisk until smooth and creamy. Pour the caramel into a dish or cup and set it aside. In a large mixing bowl, beat the butter for about 5 minutes or until light and fluffy, then add the sugar, and whisk them for another 5 minutes. Add the egg one at a time beating them for 10 seconds between each addition, then pour in the buttermilk, and mix it with a spoon or spatula until blended.

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Step 2

Add the sour cream and vanilla lightly mixing them for about 10 seconds in between addition, then mix in the flour one cup at a time, and continue mixing until there are no more lumps and no visible flour. Beat them together for about 20 seconds, then transfer them evenly to 3 greased and dusted regular-sized cake pans. Put them in the oven and let them bake for about 25 minutes at 350°F, then allow them to cool for about 15 to 30 minutes. Once cooled, unmold each cake, then layer them on top of each other spreading the caramel sauce in between each, if the caramel is too hard to spread you can use some milk. Cover the whole cake with the rest of the caramel sauce, then put it in the fridge, and let it sit for at least 4 hours. Serve and enjoy!

*All image credit belongs to Jasmine’s Kitchen via YouTube. Follow and subscribe to her channel for more!

Classic Southern Caramel Cake Recipe