Southern Caramel Cake 

👩‍🍳 Step-by-Step Instructions

Step 1: Bake the Golden Cake Layers 🎂🔥

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line the bottoms with parchment paper).
2. In a large bowl, whisk together the 3 cups of flour, 1 tbsp of baking powder, and ½ tsp of salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the 1 cup of softened butter and 2 cups of granulated sugar on medium-high speed for 4 to 5 minutes until light, fluffy, and pale yellow.
4. Add the eggs one at a time, beating well after each addition. Stir in the 1 tbsp of vanilla extract.
5. With the mixer on low speed, alternately add the flour mixture and the 1 cup of milk in batches (beginning and ending with flour). Mix just until combined—do not overmix!
6. Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pans for 10 minutes, then invert the cakes onto wire racks to cool completely before icing.

Step 2: Master the Traditional Caramel Icing 🍯🌀

The secret to a real Southern caramel cake is caramelizing a portion of the sugar to give the icing its deep, authentic amber color and burnt-sugar flavor!

1. The Caramel Base: In a small, heavy skillet over medium heat, add ½ cup of granulated sugar. Stir constantly with a wooden spoon as it melts. It will clump up at first, but keep stirring until it transforms into a smooth, clear, deep amber-colored liquid. Remove from heat immediately so it doesn’t burn!
2. The Mixture: In a separate, large, heavy-bottomed saucepan, combine the remaining 1.5 cups of white sugar, 1 cup of light brown sugar, 1 cup of evaporated milk, and 1 cup (2 sticks) of butter. Bring to a boil over medium heat, stirring constantly.
3. Combine: Once the large saucepan is boiling, carefully and slowly pour the hot liquefied amber sugar from your skillet into the boiling milk mixture. Be very careful—it will sputter and bubble up fiercely!
4. The Boil: Reduce the heat to medium-low and let the icing simmer, stirring frequently, until it reaches 235°F to 238°F (113°C to 114°C) on a candy thermometer (the soft-ball stage). This usually takes about 7 to 10 minutes.
5. Beat to Set: Remove the pan from the heat. Stir in the 1 tsp of vanilla and a pinch of salt. Using a hand mixer on medium speed, beat the hot icing right in the pan for about 5 to 8 minutes. As it cools, it will lose its glossy sheen, become thick, and turn beautifully creamy and spreadable.

Step 3: Stack and Assemble! 🏗️🎨

1. Place your first cake layer on a cake stand or serving plate.
2. Quickly work to spread a generous layer of the warm caramel icing over the top. (Traditional caramel icing hardens quickly as it cools, so you have to move fast!)
3. Stack the second layer, add more icing, and place the final layer on top.
4. Pour the remaining warm icing over the top of the entire cake, allowing it to cascade beautifully down the sides. Use an offset spatula to smooth the icing completely around the sides of the cake.