Southern Caramel Cake 

👩‍🍳 Step-by-Step Instructions

Step 1: Bake the Classic Yellow Cake 🎂🔥

1. Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans (or line the bottoms with parchment paper).
2. In a medium bowl, whisk together the 3 cups of sifted cake flour, 1 tbsp of baking powder, and ½ tsp of salt. Set aside.
3. In a large bowl or stand mixer, beat the 1 cup of softened butter and 2 cups of granulated sugar on medium-high speed for 4 to 5 minutes until incredibly light, fluffy, and pale yellow.
4. Add the 4 eggs one at a time, beating well after each addition. Stir in the 1 tbsp of vanilla extract.
5. Turn the mixer to low. Alternately add the dry flour mixture and the 1 cup of whole milk in 3 separate batches (beginning and ending with the flour). Mix just until combined—do not overmix, or the cake will become dense!
6. Divide the batter evenly among your three 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 layers onto wire cooling racks to cool completely. (The cake must be entirely cold before icing!)

Step 2: Cook the Traditional Caramel Icing 🍯🧪

⚠️ Baker’s Warning: Timing is everything with real Southern caramel icing! Have your cooled cake layers stacked and ready to go before you finish the icing, as it hardens quickly once removed from the heat.

1. In a large, heavy-bottomed saucepan, combine the 2 cups of granulated sugar, 1 cup of light brown sugar, 1 cup of butter, and 1 cup of evaporated milk.
2. Bring the mixture to a boil over medium heat, stirring constantly until the sugars are completely dissolved and the butter is melted.
3. Clip a candy thermometer to the side of your pot. Let the mixture simmer over medium-low heat, stirring occasionally, until it reaches the soft-ball stage (235°F to 238°F / 113°C to 114°C). This usually takes about 10 to 15 minutes.
4. Immediately remove the saucepan from the heat. Stir in the 1 tsp of vanilla extract and ¼ tsp of salt.
5. Let the icing cool in the pot for about 10 minutes, then use a hand mixer on medium speed to beat the warm icing for 3 to 5 minutes. It will transform from a dark translucent liquid into a thick, opaque, glossy, spreadable caramel cream.