Southern Caramel Delight Cake
This Southern Caramel Delight Cake is a classic, rich, and flavorful cake that epitomizes Southern baking at its finest. Layers of moist, buttery cake are enveloped with a luscious homemade caramel frosting, perfect for any special occasion. The creamy caramel frosting offers a delightful contrast to the soft cake, creating an indulgence that's both unique and immensely satisfying.
12-14 slices
Servings
N/A
Calories
15
Ingredients
Ingredients
sour cream
8 ounces (none)
milk
1/4 cup (none)
butter
1 cup (softened)
sugar
2 cups (none)
eggs
4 large (none)
all-purpose flour
2 3/4 cups (sifted)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
vanilla extract
1 teaspoon (none)
rum extract
1 teaspoon (optional)
sugar
3 cups (divided for frosting)
milk
3/4 cup (none)
egg
1 large (lightly beaten for frosting)
butter or margarine
1/2 cup (cut into pieces for frosting)
salt
1 pinch (none for frosting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour two 9-inch round cake pans.
3
In a small bowl, mix the sour cream and milk together, and set it aside.
4
In a large mixing bowl, beat the softened butter until creamy, then gradually add 2 cups of sugar, continuing to beat until the mixture is light and fluffy.
5
Add the eggs one at a time, making sure to beat well after each addition.
6
In another bowl, sift together the all-purpose flour, baking powder, and salt.
7
Alternately add the sifted flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture.
8
Stir in the vanilla extract and the optional rum extract until evenly mixed.
9
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
10
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11
Allow the cakes to cool in their pans for 10 minutes before turning out onto wire racks to cool completely.
12
For the frosting, in a large bowl, combine 2 1/2 cups of sugar, 3/4 cup of milk, lightly beaten egg, and a pinch of salt. Stir well and then add the butter pieces.
13
In a saucepan, sprinkle 1/2 cup sugar and warm over medium heat, stirring constantly, until the sugar melts into a light golden brown syrup.
14
Carefully remove the saucepan from heat and gradually stir the butter mixture into the hot syrup (the mixture may clump initially).
15
Return the mixture to the heat and cook over medium heat, stirring constantly, until it reaches 235°F (113°C) on a candy thermometer (about 15-20 minutes).
16
Let the mixture cool for 5 minutes.
17
Beat the cooled frosting with a wooden spoon until it becomes spreadable, about 5 minutes.
18
Immediately spread the frosting between the cake layers and over the top and sides, working quickly as the frosting will firm up.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Southern Caramel Delight Cake?
It is a classic, rich, and flavorful cake featuring layers of moist, buttery cake enveloped with a luscious homemade caramel frosting.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What size cake pans are required for this recipe?
You should use two 9-inch round cake pans.
How should I prepare the cake pans before baking?
The pans should be greased and floured.
What is the first step in preparing the wet ingredients?
In a small bowl, mix the sour cream and milk together and set it aside.
How do I mix the butter and sugar for the batter?
Beat the softened butter until creamy, then gradually add 2 cups of sugar, beating until light and fluffy.
How many eggs are needed for the cake batter?
The recipe calls for 4 large eggs added to the batter.
What is the correct way to add eggs to the mixture?
Add the eggs one at a time, making sure to beat well after each addition.
Which dry ingredients need to be sifted together?
Sift together the all-purpose flour, baking powder, and salt.
How do I combine the dry and wet mixtures?
Alternately add the sifted flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture.
What extracts are used in the cake?
The recipe uses 1 teaspoon of vanilla extract and an optional 1 teaspoon of rum extract.
How should the batter be divided?
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
How long should the cake bake?
Bake the cakes for 30-35 minutes.
How can I tell if the cakes are finished baking?
The cakes are done when a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 10 minutes.
Where should the cakes cool after being removed from the pans?
Turn the cakes out onto wire racks to cool completely.
What are the initial ingredients for the frosting?
In a large bowl, combine 2 1/2 cups of sugar, 3/4 cup of milk, a lightly beaten egg, and a pinch of salt.
How much sugar is used to create the caramel syrup for the frosting?
1/2 cup of sugar is melted in a saucepan to create the syrup.
What is the process for melting the sugar for the frosting?
Warm it over medium heat, stirring constantly, until it melts into a light golden brown syrup.
How do I combine the butter mixture and the syrup?
Gradually stir the butter mixture into the hot syrup after removing the saucepan from the heat.
What temperature must the frosting reach on a candy thermometer?
The frosting mixture needs to reach 235°F (113°C).
How long does it usually take to cook the frosting to temperature?
It takes approximately 15-20 minutes of cooking over medium heat.
How long should the frosting cool before beating it?
Let the frosting mixture cool for 5 minutes.
What tool should I use to beat the frosting?
Use a wooden spoon to beat the frosting until it becomes spreadable.
How long should I beat the frosting?
Beat the frosting for about 5 minutes.
Where should the frosting be applied on the cake?
Spread it between the cake layers and over the top and sides of the cake.
Why is it important to work quickly when frosting?
You must work quickly because the frosting will firm up as it sets.
How many servings does this cake provide?
The cake yields approximately 12-14 slices.
Can I use margarine for the frosting?
Yes, the recipe allows for 1/2 cup of butter or margarine for the frosting.
What type of flour is recommended for this recipe?
The recipe calls for 2 3/4 cups of all-purpose flour.