A Southern classic, caramel cake is made with layers of yellow cake and a mouthwatering caramel frosting. In this recipe, both elements include buttermilk for a wonderful tang that offsets the caramel’s sweetness. It’s a fun cake to make with deliciously irresistible results.
Ingredients
For the Cake:
- 3 cups (360 grams) all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup (226 grams) unsalted butter, softened and cubed
- 2 cups (396 grams) granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
For the Frosting:
- 1 1/2 cups (360 grams) light brown sugar, firmly packed
- 1 1/2 cups (360 grams) dark brown sugar, firmly packed
- 1 cup (226 grams) unsalted butter, softened and cubed
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract