Directions: |
Directions:Preheat the oven to 350 degrees F. Grease and flour two 9in round cake pans.
Mix the dry ingredients together: In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
Cream the butter and the sugar. in a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs and vanilla. Add the eggs one at a time, beating well after each addition.
Incorporate the dry ingredients and milk.
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until well combined.
Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 mins or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 mins then transfer to a wire rack to cool completely.
Make the burned caramel frosting: In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring constantly, until it turns a dark amber color. This is the "burned" part but be careful not to let it burn too much. Add butter and cream. Once the sugar has caramelized, carefully add the butter, stirring constantly. The mixture will bubble up, so be cautious. Gradually add heavy cream, continuing to stir until the caramel is smooth. Remove from heat and stir in the vanilla. Allow the frosting to cool slightly to thicken.
Frost the cake: Place one layer of the cake on a serving plate and pour some of the caramel frosting over it. Add the second cake layer on top then pour the remaining caramel frosting over the top of the cake, letting it drip down the sides. Use a spatula to spread the frosting evenly, if needed.
Serve: Let the cake sit for a few mins to allow frosting to set. Slice and enjoy the rich, deep flavors of this classic southern treat. |
This recipe for Old Fashioned Southern Burned Caramel Cake is from