Southern Caramel Cake. It’s just hard to beat it. It is one of my family’s all-time favorite cakes – especially for holidays, birthdays and major celebrations.
You can just count on it appearing to make those special occasions even more special.
Memorable even.
It’s odd to put that much significance on a cake, but you know, that’s just the way it goes around my house.
I’ve talked about this cake before and how much the recipe means to my family.
The original cake will forever be a family-favorite.
Anything used for my baby’s first birthday cake has to be extra special. Don’t you think?
Oh my goodness. Just seeing that photo makes my heart melt.
Where has the time gone?
But thankfully, we weren’t celebrating my baby’s birthday this past weekend. I’m not exactly ready for him to be 11 yet. It was my Mama’s turn.
So, since my Mama has given the world to me, I thought it was only fitting that I make her very favorite cake for her on her birthday. But, I did something we’ve never done in my family. I changed the recipe!
GASP!
I did. I really did.
And I wasn’t struck by lightening.
I went to bed and slept well.
I woke up and pinched myself because I hadn’t gone to…. well, you get the picture.
Before I go on. You really can’t go wrong with the original Southern Caramel Cake recipe that I’ve shared and made a thousand and one times. It’s perfect. No kidding. Perfect.
But, if you want to have a little fun with this cake and change things up a bit, you might just fall in love with this version, too.
So. Here’s what I did.
I made the cake recipe and the frosting recipe both just a touch lighter.
And I mean lighter as in texture, not as in calories. Just to be clear.
Just look at that texture!
Gracious!
Let me just say, no one refused a piece.
And the birthday girl loved it.
Please note that this recipe makes a three layer, 9-inch cake. I used the batter from one of the layers to make my Little Buddy some cupcakes. He couldn’t wait.
Here’s the recipe for my Butter Cake with Salted Caramel Buttercream Frosting that I think you should make for your next special occasion.
Like a birthday, anniversary, engagement, shower, or just because it’s Wednesday.
That’ll do, too.
Butter Cake with Salted Caramel Buttercream Frosting Recipe
Ingredients
Butter Cake Recipe
- 3 cups (360 g) flour, all-purpose
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) baking soda
- pinch (0.4 g) kosher salt
- 1 cup (226 g) softened butter, 2 sticks
- 2 cups (396 g) sugar
- 4 (200 g) eggs, room temperature
- 1 cup (227 g) buttermilk, room temperature
- 2 teaspoons (9.4 g) vanilla extract
Salted Buttercream Frosting Recipe
First Stage
- 2 cups (396 g) sugar
- 1 cup (227 g) buttermilk
- 1/2 cup (92 g) shortening
- 1/2 cup (113 g) butter
- 1 teaspoon (6 g) baking soda
Second Stage
- 1/2 cup (113 g) butter
- 1/2 teaspoon (3.25 g) sea salt
- 2 cups (227 g) confectioner’s sugar
Instructions
Butter Cake Recipe
- Preheat oven to 350 degrees.
- Prepare 3 9-inch cake pans with shortening and flour.
- Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
- Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
- Add eggs, 1 at a time, and cream together after each.
- Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
- Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
- Divide among pans and bake for 25-30 minutes until set. You can follow my tips for how to tell when your cake is done.
- Turn out of pans onto cooling racks and allow to cool completely.
Salted Caramel Buttercream Recipe
- Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
- Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
- Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
- Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
- Add confectioner’s sugar in 1/2 cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
- Adjust the amount of confectioner's sugar to result in a frosting that will hold shape.
- Frost cake and store on a cake plate covered with a dome or an airtight container.
- Best served within 1-3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
One of my favorite cakes is Southern Caramel Cake. I will be making this for sure. It looks delicious and I think I can already taste it!
Had pinned this salted caramel cake a while back and finally made it today for my daughter’s birthday. I had some troubles. I did the batter in three round pans but had trouble with two of them sticking to the bottom even though I greased the shortening and floured the pans. Maybe they were not cooled off enough. I was able to salvage the bottoms anyway and with the frosting in between, I didn’t think it would be that noticeable which it wasn’t. I cooked the caramel to soft ball stage and put it in my stainless Kitchenaid bowl and beat it on about medium till it was “cool to touch”. Next put in the butter and the powdered sugar. I failed to note that you said to put the powdered sugar in 1/2 cup at a time and dumped all in at once. It would not come together and stayed in little balls like it was separated. I thought a little more butter wouldn’t hurt so I put in about two tablespoons. That did not help so I thought I would add some half and half as I did not have any cream. That made the frosting finally come together. I didn’t know how much to add so I went ahead and started frosting the cake, but the consistency was real dense and heavy and the frosting kept pulling away and would not stay on the sides of the cake hardly at all.
Do you think all this problem with the frosting was caused by my putting the whole amount of powdered sugar in at once. I so wanted the frosting to be light and airy like regular buttercream frosting. Is this over-all a denser frosting? I would like to try it again because it did have nice flavor.
I pinned this a while ago as a recipe to try and finally gave it a go yesterday. It was a colleague’s birthday and I wanted to make cupcakes (easier for the work environment) for her (she doesn’t do chocolate). Oh. My. Goodness. They were incredible. I foolishly ignored the caution not to overfill the trays as the cake was so light, and my first tray were a bit popped over, but the rest came out beautifully and the frosting was to die for. I have a loathsome electric stovetop that has historically given me no end of trouble in the caramel making department, but I kept the heat low and my candy thermometer in place and the caramel came out heavenly. Will definitely be keeping this recipe around!
So glad you loved it, Bonnie! Thanks so much for letting me know how it worked for you!
Hello!
I came upon your recipe during a late night pinning binge, and had to make this cake! So, yesterday while my daughter dyed Easter eggs with her best friend and grandparents, I whipped my best with my kitchen aid and aunt. The cake was incredible! I’d give it a pretty high difficulty level, because if you’ve never baked from scratch before, this cake can be daunting. However, the flavor is a solid 1,000,000/10. The cake is a great supporting role to the creamy, buttery, ever so daintily salted caramel iced star. My frosting came out almost the texture of modeling chocolate. I absolutely loved the ease of spreading, verses the age old Wilton buttercream (which obviously pales in comparison in flavor as well!) All in all, the extra effort was definitely worth the extra flavor, and smiles on my family’s faces as they enjoyed it this Easter Sunday!
Hi Robyn! I just wanted to tell you how amazing your cake is! I’m new in my boyfriend’s family, and there have been a lot of issues of us being together (long story), but this cake truly broke the ice with them. My boyfriend’s sister, who went to culinary school to become a pastry chef/baker, was blown away by this cake, and everyone in their family has been requesting I make birthday cakes and dessert for family events even though his sister is a professional. No jealousy here though as she happily gobbles up this cake. The reason I was writing was because I followed your directions to a ‘T’ the firs time, and ended in tears. You see, I sat in my kitchen crying because I needed to take this cake to a 70th birthday party, and this was nearly identical to what the birthday girl enjoyed from her mama as a child. My frosting had stiffened up into what appeared to be a giant soft caramel chew. I stared at it for about 20 minutes wondering what I did wrong, and bemoaning the fact I was going to have to rely on an overly sweet back up, when I threw the big ball in my Kitchenaid mixer with the paddle attachment, and began adding milk a TABLESPOON at a time. Wouldn’t you know, that that did the trick and the milk allowed my frosting to become a spreadable consistency?! Being an absolute perfectionist, I also was taking too long to frost the cake, and my frosting hardened. As long as you add milk and stir it well, your cake won’t tear and your frosting will spread beautifully. No one even knew what troubles I had had, and the cake was gone within 10 minutes. Thanks!
What a great story, Lacey! Isn’t it amazing how food really can bring people together? Especially cake! Love your tip on saving the frosting. xoxo
Can the cake be put into cupcakes? Going to try this for my college aged son. His favorite is caramel cake and he is going to visit his girlfriend this weekend and wanted something portable. If so, how long to cook a dozen pan cupcakes?
Nervous to try the icing which is why I thought I would start on cupcakes! 😉
Hi Angie,
I would recommend baking between 20 and 25 minutes. I sure hope your son loves them! What a sweet Mama!!! xo
Hi Robyn,
I made this cake yesterday and it was delicious. I would like to make cupcakes with this recipe, is there anything I need to change or add? Thank you so much.
Hi… I’m new to your blog, and I’ve decided to try may hand at making this cake 🙂 My problem is that I only have 2 nine inch pans… my other 2 pans are slightly smaller. Any suggestions? Can I make this with only 2 layers? Thanks!
Just stumbled upon this recipe via Pinterest. I hardly ever bake, but I was just looking for something sweet and fun to make my husband and son after I get off work today as a nice surprise. “Just because it’s Wednesday.” How perfect. Thanks for the smile, and the recipe; can’t wait to try it!
Can you substitute butter for the Crisco in the first phase of the frosting ?
I always substitute butter. Crisco is just so unhealthy. Sometimes you need just a bit less butter as compared to partially hydrogenated oil.
Saw this recipe on Pinterest and KNEW I wanted to give it a try – first, I live in a high altitude setting and it’s difficult to make layer cakes that bake well. I did not alter the ingredients, but did bake @ 325 for a bit longer (about 35 min) and it baked perfectly.
Second, I was a bit nervous about the frosting because I don’t have a candy thermometer. However, I kept a bowl of chilled water next to me and tested the mixture every now and then. Just when I thought it would never brown (or form a soft ball in the water), both happened. Consistency of the final product was excellent.
If the recipe makes you nervous because you don’t have all the equipment – just give it a try, trust the process, and be patient. It’s delicious! Best way to celebrate an Aunt’s 60th birthday!
Thanks for your post. I found it very helpful. I too don’t have a thermometer and am on my second try at the frosting. I rushed it the first time and never got it to a soft ball in water. I’m being more patient this time.
Just made the cake and went exactly by the recipe and it came out PERFECT! Thank you for sharing this wonderful recipe!
The note said freeze overnight, is that the frosting or the cake you freeze? If it’s the frosting, how long does it take to thaw? Why do you need to freeze it, is it runny?