Southern Salted Caramel Cake: A Decadent Dessert Recipe to Savor

Southern Salted Caramel Cake is a delightful dessert that brings a touch of Southern charm to any occasion. This cake is not just a treat; it’s a celebration of flavors that perfectly balance sweetness and a hint of saltiness, creating a taste sensation that is hard to resist. Originating from the heart of the South, this cake has become a beloved staple at family gatherings, weddings, and festive celebrations, embodying the warmth and hospitality of Southern culture.

What I love most about Southern Salted Caramel Cake is its rich, moist texture paired with the luscious layers of homemade salted caramel. Each bite is a heavenly experience, combining the comforting familiarity of cake with the indulgent sweetness of caramel. People adore this dish not only for its incredible taste but also for its convenience; it can be made ahead of time and served at room temperature, making it perfect for entertaining. Join me as we dive into this scrumptious recipe that is sure to impress your family and friends!

Ingredients:

• For the Cake:
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• For the Salted Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon sea salt
• For the Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ cup salted caramel sauce (from above)

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This will ensure that your cakes come out easily once baked.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes. This process incorporates air into the batter, giving your cake a lovely texture.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is well combined.
5. Now, alternate adding the dry ingredients and buttermilk to the butter mixture. Start with a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; a few lumps are perfectly fine!
6. Once your batter is ready, divide it evenly among the three prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount of batter for even baking.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as oven times can vary!
8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.

Making the Salted Caramel Sauce

1. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar melts and turns a deep amber color. This process can take about 10 minutes, so be patient and keep stirring to prevent burning.
2. Once the sugar has melted, carefully add the butter. The mixture will bubble up, so be cautious! Stir until the butter is completely melted and combined.
3. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so be careful not to burn yourself. Keep stirring until everything is well combined.
4. Remove the saucepan from the heat and stir in the sea salt. Allow the caramel sauce to cool slightly before using it in the frosting. You can store any leftover sauce in an airtight container in the fridge for up to two weeks.

Preparing the Frosting

1. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
2. Gradually add the powdered sugar, mixing on low speed until combined. This helps to prevent a sugar cloud from forming!
3. Once the sugar is incorporated, add the heavy cream and vanilla extract. Beat on medium speed for about 3-4 minutes until the frosting is light

   Conclusion:

   In wrapping up this delightful journey through the Southern Salted Caramel Cake recipe, I can’t emphasize enough why this cake is a must-try for anyone who loves a sweet treat with a touch of sophistication. The combination of moist, fluffy layers paired with the rich, buttery salted caramel creates a flavor profile that is simply irresistible. Each bite is a celebration of Southern charm and culinary tradition, making it perfect for any occasion, from family gatherings to elegant dinner parties. For serving suggestions, consider pairing this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the flavors even further. You can also experiment with variations by adding a sprinkle of sea salt on top for an extra crunch or incorporating layers of chocolate ganache for a decadent twist. The possibilities are endless, and I encourage you to get creative! I genuinely hope you give this Southern Salted Caramel Cake a try. It’s not just a recipe; it’s an experience that brings joy and sweetness to your table. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Let’s spread the love for this delicious cake together! Happy baking! Print
   

   Southern Salted Caramel Cake: A Decadent Dessert Recipe to Savor

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   • Author: Dottie
   • Total Time: 60 minutes
   • Yield: 12 servings 1x

   Print Recipe

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   Description

   This decadent layered cake features a moist vanilla base, rich salted caramel sauce, and creamy frosting, making it perfect for celebrations or a delightful everyday treat.

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   Ingredients

   Scale 1x2x3x

   • 2 ½ cups all-purpose flour
   • 2 ½ teaspoons baking powder
   • ½ teaspoon baking soda
   • 1 teaspoon salt
   • 1 cup unsalted butter, softened
   • 2 cups granulated sugar
   • 4 large eggs
   • 1 tablespoon vanilla extract
   • 1 cup buttermilk
   • 1 cup granulated sugar (for salted caramel sauce)
   • 6 tablespoons unsalted butter, cut into pieces (for salted caramel sauce)
   • ½ cup heavy cream (for salted caramel sauce)
   • 1 teaspoon sea salt (for salted caramel sauce)
   • 1 cup unsalted butter, softened (for frosting)
   • 4 cups powdered sugar
   • ¼ cup heavy cream (for frosting)
   • 1 teaspoon vanilla extract (for frosting)
   • ½ cup salted caramel sauce (from above)

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
   2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
   4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients.
   6. Divide the batter evenly among the three prepared cake pans.
   7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   8. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
   9. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a deep amber color, about 10 minutes.
   10. Carefully add the butter, stirring until melted and combined.
   11. Slowly pour in the heavy cream while stirring continuously. Keep stirring until well combined.
   12. Remove from heat and stir in the sea salt. Allow to cool slightly before using in the frosting.
   13. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
   14. Gradually add the powdered sugar, mixing on low speed until combined.
   15. Add the heavy cream and vanilla extract, beating on medium speed for about 3-4 minutes until the frosting is light and fluffy.
   16. Mix in the salted caramel sauce until well combined.

   Notes

   • Ensure all ingredients are at room temperature for the best results.
   • The salted caramel sauce can be made ahead of time and stored in the fridge.
   • This cake can be decorated with additional caramel sauce and sea salt for an extra touch.

   • Prep Time: 30 minutes
   • Cook Time: 30 minutes