### Classic Southern Caramel Cake Recipe
#### Ingredients
##### For the Cake:
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup (2 sticks) unsalted butter, room temperature
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 cup whole milk, room temperature
– 1 teaspoon vanilla extract
##### For the Caramel Icing:
– 1 cup (2 sticks) unsalted butter
– 2 cups packed light brown sugar
– 1/2 cup whole milk
– 4 cups powdered sugar, sifted
– 1 teaspoon vanilla extract
#### Instructions
##### For the Cake:
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, beat the butter until creamy. Gradually add the sugar, beating until light and fluffy, about 3-4 minutes.
4. **Add Eggs:** Add the eggs one at a time, beating well after each addition.
5. **Alternate Dry Ingredients and Milk:** Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined. Stir in the vanilla extract.
6. **Bake:** Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
##### For the Caramel Icing:
1. **Melt Butter and Sugar:** In a medium saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring constantly, for 2 minutes.
2. **Add Milk:** Slowly add the milk, continuing to stir until the mixture comes to a boil. Boil for 1 minute, then remove from heat and let cool for 10 minutes.
3. **Add Powdered Sugar:** Transfer the caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar until smooth and spreadable. Stir in the vanilla extract.
##### Assemble the Cake:
1. **Layer the Cakes:** Place one cake layer on a serving plate. Spread about 1/3 of the caramel icing over the top. Repeat with the second and third layers.
2. **Frost the Cake:** Use the remaining icing to frost the sides of the cake.
3. **Serve:** Let the cake sit for at least 30 minutes before slicing to allow the icing to set. Enjoy!
#### Tips:
– Ensure all ingredients are at room temperature for the best results.
– If the caramel icing becomes too thick to spread, you can warm it slightly in the microwave or over a double boiler to make it more manageable.
– For a deeper caramel flavor, you can cook the brown sugar and butter mixture a bit longer before adding the milk, but be careful not to burn it.
Enjoy your Classic Southern Caramel Cake!
