Southern Caramel Cake

1. Preheat Oven and Prepare Pans

Preheat your oven to 350 degrees Fahrenheit and grease two 9-inch cake pans with butter. Dust them lightly with flour to prevent the cakes from sticking.

2. Cream Butter and Sugar

In a stand mixer, cream together 1 cup of unsalted butter with 2 cups of granulated sugar for about 4 minutes until pale and fluffy.

3. Add Eggs

Beat in 4 eggs one at a time, making sure each egg is fully incorporated before adding the next.

4. Alternate Flour and Buttermilk

Alternate adding self-rising flour and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.

5. Stir in Vanilla

Stir in 2 teaspoons of vanilla extract into the batter.

6. Bake the Cake

Pour the batter evenly between the prepared pans and bake for 25-30 minutes. Let cool for 10 minutes in the pans before transferring to wire racks to cool completely.

7. Make Caramel Icing

Melt 1 cup of unsalted butter with 2 cups of dark brown sugar, 1/2 cup of buttermilk, and 1/2 teaspoon of kosher salt in a saucepan. Once melted, beat in 3 cups of sifted confectioners’ sugar and 1 teaspoon of vanilla extract in a stand mixer until glossy.

8. Assemble the Cake

Place one cake layer on a serving plate, spread caramel icing over the top, then add the second cake layer. Pour the remaining icing over the cake, allowing it to cascade down the sides, and spread evenly.