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
Can you tell me how to make this into a half sheet cake. how would I adjust the ingredients to make these cakes. I cant wait to try them.
just tried to make the frosting… And basically it just kept bubbling higher and higher until it boiled over all over my stove. I have never made caramel before so WAY more instructions would have been helpful, or some pictures… Hoping I can figure it our before Hubby’s bday tomorrow.
This is an extremely late reply but maybe it can help someone else. Make sure to use a bigger pot to avoid boil-over. I made the frosting recipe multiplied by 1.5 in a 3 quart pot and had to switch to a 4 quart halfway through. It will go back down to managable size after boiling.
This cake was pure perfection! The cake was easy enough to make. My only worry was the icing. I have never made caramel before and this was a concern. The instructions were so straightforward that I easily succeeded and my icing was magnificent. I am so beyond excited to have made this cake. It was a challenge but it tastes so good! Thank you so much for posting this recipe. I’m sure my boyfriend is going to love it!
I’m so glad you love it, Chelsea!!! xo
De-friggin-licious.
ABSOLUTELY delectable. I was expecting it to be sweeter due to the amount of sugar in the recipe, but it was actually a wonderful balance between cake and frosting. Next time, I will try brown sugar, as my frosting turned out to be quite white!
Just a hint to some who have had problems with the frosting–be sure you are using pure cane sugar. Some store brands of sugar contain beet sugar. I have found that beet sugar will not caramelize and so in this recipe that may be a factor. Years ago I tried to caramelize sugar in a skillet to make caramel for a recipe and it only lumped up but would not melt and turn brown. After several failures, it occurred to me that the sugar was the problem so I checked the bag and it did not say “pure cane sugar” so after that I made sure to buy cane sugar and never had that problem again.
So I usually never take the time to comment because I am a bit lazy after I have made a huge mess in my kitchen but this salted caramel buttercream is too good to not share about! OMG it is just perfect. I wish I could describe the flavor but it is escaping me except to sit here gaping open mouthed remembering how good it is and wondering i 11am is too early to eat another slice. The only changes were made were out of necessity but then it still ended up turning out perfect so I thought I should share.So I was out of shortening so I used 1 cup of butter in phase 1 of the frosting. I made sure it cooked to 235 and was a tiny worried it was getting too dark but after I whipped it the color changed to the same as your photos. It took at least 10-15 minutes to get the temp up and it started out very foamy like when I make buttermilk syrup.
Then in phase 2,I was in a rush so I poured the caramel into my stainless steel kitchenaid bowl and put it in an ice bath. I was once again a little concerned that the oils in the caramel looked like they were separating, but once it cooled and I whipped it up a little with the whisk attachment, it was fine. I waited until the caramel was cool enough not to melt the softened butter you add in phase 2. I also only had a 1/4 cup of butter left. I added it and whipped up the frosting with scant 2 cups of powdered sugar and lo and behold, perfect caramel frosting. It frosted beautifully and it had great texture. Not at all grainy or overly sweet like I was worried about before starting. I have to admit I did not use the cake recipe offered here because I had another butter cake recipe from food and wine magazine that I had been wanting to try, but considering how great this buttercream concoction is, I am betting the cake is amazing as well. Thanks for a forever recipe. I can promise I will be using it as a default frosting from now on!
Do you need to add any actual caramel? If so how much and what type? Really want to make this cake! Thanks for the recipe.
Thank You – I followed your recipe step by step and it is divine! Thank you so very much! I have never made caramel before and it is delicious. So, for the other people out there who don’t know the first stage of the salted cream recipe makes the ‘caramel’ and it is delicious!
My frosting turned out much paler and significantly more mild then many salted caramel cakes I have had. I soft ball tested and everything (bordering on a firm ball test), but the color failed to become amber…more beige. I’m sure this is why the caramel tastes so mild. Any idea why? And my finished icing was also slightly grainy. Suggestions?
Unable to print recipe no matter how many times I tried. I even ended up trying a cut and paste at the end of it all and still unable to print it! My printer is fine as it has gone on to print without any problems. Just thought I would let you know and wonder if anyone else has experienced this issue?
Hi Candy,
So sorry you are having trouble. Can you tell me if you are using the print button on the recipe or some other method? Thank you!
So firstly, this cake is INCREDIBLE. Absolutely delicious. If anyone has eaten the caramel cake at the Piece of Cake bakery in Atlanta, this tastes JUST like it. I’ve moved away from Atlanta so I’m thrilled to have found a remedy for my craving!
But I did have a lot of problems with the vague instructions for making the icing. It took me multiple tries to get it right and almost caused me to ruin my kitchen aid mixer in the meantime. The first stage hit 235-245 degrees way before it was actually ready. It didn’t start becoming golden and caramel-y until higher temperatures. I also had to up the temp a lot. I have a very strong stove top but medium-low wasn’t cutting it. I was successful at medium-high temps. I wish more instructions and tips had been given on how to know the icing is ready or when you’re getting close, etc for people like me who don’t have any experience making caramel cakes.
Other side notes – This was only enough batter for me to make 2 9-in layers, not 3. And to get layers of icing as thick as they are in the pictures, I would recommend doubling the recipe. I made one batch and my icing layers were probably half the size as the ones in the pictures.
But I was so relieved when the cake ended up being worth the trouble. It was so so yummy.