Paula Deens Decadent Caramel Layer Cake

Recipe Introduction

Quick Hook

Fancy a slice of heaven? This Paula Deen Caramel Cake Recipe is pure Southern comfort. It features moist cake layers smothered in sticky, delicious caramel.

It is like a warm hug in cake form!

Brief Overview

This Southern caramel cake recipe is an old-fashioned classic. It's from the American South, known for its rich desserts. It is medium difficulty, needs about 2 hours, and serves 12-16 people.

Main Benefits

This decadent dessert recipe is a real mood booster. It's perfect for celebrations or just a treat. What makes it special is the homemade caramel frosting.

Ready to Get Baking?

Okay, so, let's talk about what makes this recipe, inspired by Paula Deen cake recipes , so darn good. The cake itself is a simple vanilla layer cake.

What really makes it sing is the caramel frosting. It is rich, buttery, and perfectly sweet. Let's dive into the ingredients.

Gather 'Round, Y'all!

This old fashioned caramel cake needs a few basic ingredients. Of course, there's butter, sugar, and flour. You'll also need eggs, milk, and vanilla.

For the frosting, heavy cream is key to that luscious texture. Remember, good ingredients make a good cake. This recipe is very similar to the best caramel cake recipe , very easy to follow.

Let's Talk Equipment

Don't worry, you don't need fancy tools! Just three 9 inch cake pans will do. Also get parchment paper, a mixer, and a saucepan. A candy thermometer is helpful for the caramel.

Ingredients & Equipment for Paula Deen's Decadent Caramel Cake

Alright, y'all, let's get down to brass tacks! Before we tackle Paula Deen Caramel Cake Recipe , we gotta make sure we have the right gear.

This ain't rocket science, but having everything prepped makes life easier. This is going to be the best caramel cake recipe ever!

Main Ingredients for this Southern Delight

First, the cake. We need:

• 2 1/4 cups (281 g) all-purpose flour. Plus a bit more for dusting those pans.
• 2 teaspoons (10 ml) baking powder.
• 1/2 teaspoon (2.5 ml) salt. Just a pinch to bring out the sweetness.
• 1 cup (2 sticks/227g) unsalted butter, softened. Really softened, people!
• 1 3/4 cups (350g) granulated sugar.
• 3 large eggs (about 150g), at room temperature. They mix better.
• 1 teaspoon (5 ml) vanilla extract. Gotta have that vanilla!
• 1 cup (240 ml) whole milk, at room temperature. Again, temp matters.

Now, the frosting, which is honestly the star. For the caramel:

• 2 cups (400g) granulated sugar. This is the heart of our homemade caramel frosting recipe .
• 1 cup (240 ml) heavy cream. Don't skimp!
• 1 cup (2 sticks/227g) unsalted butter, cubed. Cold butter is fine here.
• 1/2 teaspoon (2.5 ml) salt.
• 1 teaspoon (5 ml) vanilla extract.

The quality of your butter impacts the flavour. If you're aiming for old fashioned caramel cake vibes, splurge a little.

Seasoning Notes

Vanilla is key. Don't go cheap on the extract. A good quality vanilla really shines through. For a little something extra, try adding a tiny pinch of sea salt to the frosting after it's made.

Salted caramel is all the rage, you know?

If you're out of vanilla, a little almond extract works in a pinch. Just a tiny bit though. Too much and you'll taste marzipan instead of Southern caramel cake recipe .

Essential Equipment

Okay, the basics:

• Three 9 inch round cake pans.
• Parchment paper. Cuts down on sticking.
• Stand mixer (or electric hand mixer). Ain't no one got time for hand whipping that butter and sugar.
• Rubber spatula. For scraping the bowl clean. Every last bit!
• Heavy bottomed saucepan. Important for the caramel. Prevents burning.
• Candy thermometer. Highly recommended for the caramel. 230 degrees fahrenheit is what we're shooting for, but if you don't have one, just watch it closely.

Don't have cake pans? A casserole dish could work in a dire situation, but the layers will be different. No mixer? Good luck! Just kidding.

..sort of. A strong whisk and a lot of elbow grease will do. The secret to getting the perfect caramel cake from scratch is patience.

This is a decadent dessert recipe and you should follow it step-by-step to get the best result

Let's Make Paula Deen's Decadent Caramel Layer Cake, Y'all!

Oh my gosh, get ready for a sugar rush! We're diving headfirst into the world of Paula Deen cake recipes with a showstopper a caramel cake.

This ain't your average bake sale offering, this is a Southern caramel cake recipe that'll have everyone begging for seconds.

This Paula Deen Caramel Cake Recipe is a delightful treat. Think layers of moist vanilla cake, slathered in a homemade caramel frosting recipe so good, you'll want to eat it with a spoon.

It's a labour of love but trust me, one bite and you'll know it's worth every second. The best caramel cake recipe you'll try!

Prep Like a Pro: Essential Mise en Place

Before you even think about turning on the oven, let's get organised. First, gather all your ingredients. Measure everything out like a chef, not a guesser! Soften your butter , make sure your eggs and milk are at room temperature.

This is key for a smooth batter. Grease and flour those 9 inch cake pans , then line the bottoms with parchment paper.

Trust me, this prevents sticking. Preheat your oven to 350° F ( 175° C) .

step-by-step to Caramel Cake Heaven

1. Whisk together the 2 1/4 cups flour , 2 teaspoons baking powder , and 1/2 teaspoon salt .
2. Cream together 1 cup softened butter and 1 3/4 cups granulated sugar until fluffy.
3. Beat in 3 large eggs , one at a time, then stir in 1 teaspoon vanilla .
4. Alternate adding the dry ingredients with 1 cup milk , starting and ending with the dry.
5. Divide batter among pans and bake for 30- 35 minutes . A toothpick should come out clean.
6. Cool cakes in pans for 10 minutes, then invert onto a wire rack.
7. Melt 2 cups granulated sugar over medium heat in a heavy bottomed saucepan, stirring constantly until golden.
8. Carefully whisk in 1 cup heavy cream , then add 1 cup cubed butter and 1/2 teaspoon salt . Stir until smooth. Remove from heat, stir in 1 teaspoon vanilla and let cool slightly before frosting.

Caramel Cake Secrets from My Kitchen

Honestly, the caramel frosting is the trickiest part. Watch it like a hawk! It can go from golden to burnt in seconds.

A candy thermometer is your best friend here. Aim for around 230° F .

Don't overmix your cake batter! This will make your cake tough. Mix until just combined. If you are looking for a Caramel cake from scratch this is the best way.

Also, let the frosting cool a bit before you start spreading it. If it's too hot, it will just run right off your cake.

For a salted caramel twist, sprinkle some flaky sea salt on top of the frosted cake. Now you've got yourself a decadent dessert recipes that's seriously addictive! This Old fashioned caramel cake will be a favorite for years.

Recipe Notes

Alright, sugar! Let's talk about some extra bits and bobs to make your Paula Deen Caramel Cake Recipe a real showstopper.

After all, we want this Southern caramel cake recipe to be unforgettable!

Serving Suggestions

Presentation matters, y'all! For a truly elegant touch, use a pretty cake stand. A simple dusting of powdered sugar around the edges can be beautiful.

Or, go full-on Southern and top each slice with a dollop of whipped cream and a caramel drizzle. Pair this decadent dessert recipe with a scoop of vanilla ice cream.

It's amazing. A cup of strong coffee or sweet tea also hits the spot!

Storage Tips

Got leftovers? Lucky you! This cake keeps well. Wrap it tightly in plastic wrap or store it in an airtight container in the fridge.

It'll stay fresh for up to 3 days. Honestly, it never lasts that long in my house. Freezing isn't really recommended, as the frosting can get a bit weird after thawing.

But, if you must, wrap individual slices really well. To reheat, just let it come to room temperature.

Variations

Want to mix things up? Absolutely! For a salted caramel version, sprinkle some flaky sea salt on top of the frosting.

It adds a nice balance to the sweetness. If you need a gluten-free version, use a good gluten-free all-purpose flour blend.

It works like a charm. You could also stir chopped pecans into the frosting for a nutty crunch. You know? That's my mother-in-law's favourite!

Nutrition Basics

Okay, let's be honest, this Paula Deen cake recipes isn't exactly health food. A slice is roughly 600-700 calories. It’s mostly sugar, clocking in at around 50-60g per serving.

But hey, sometimes you just need a little indulgence. A little goes a long way. This best caramel cake recipe is perfect for birthdays and holidays!

So there you have it! These are some simple notes to get it spot on Southern caramel cake recipe . Don't be scared to experiment and make this homemade caramel frosting recipe your own.

Happy baking, y'all!

Frequently Asked Questions

What's the secret to getting that perfect, smooth caramel frosting like Paula Deen's?

The key to a smooth caramel frosting is patience and a candy thermometer! Stir constantly while melting the sugar, and make sure the heavy cream is added carefully. If you do the steps correctly and let the caramel come to 230 degrees Fahrenheit, your frosting should have that classic Paula Deen texture.

My caramel frosting is too runny! What did I do wrong and how can I fix it?

Uh oh, sounds like your caramel might not have reached a high enough temperature. Next time, definitely use a candy thermometer to ensure it hits that sweet spot. To fix a runny batch, gently reheat it on low, stirring constantly, until it thickens slightly. Be careful not to burn it!

Can I make this Paula Deen Caramel Cake Recipe ahead of time?

Absolutely, darlin'! This cake is actually better the next day, as the flavours meld together beautifully. You can bake the cake layers a day in advance and store them wrapped tightly at room temperature.

Frost the cake the day you plan to serve it or you can frost the entire cake a day in advance, and store in the refrigerator.

How should I store leftover Paula Deen Caramel Cake?

To keep that caramel goodness fresh, store any leftover cake in an airtight container in the refrigerator. It'll stay good for about 3-4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting a bit. Nobody likes a rock hard cake, now do they?

Is there any way to make this Paula Deen Caramel Cake Recipe a little less sweet? It sounds incredibly rich!

Bless your heart, I hear you! While it's meant to be a decadent treat, you can reduce the sugar in both the cake and the frosting by about 1/4 cup each. Another great tip is to add a pinch of sea salt to the frosting; the saltiness helps balance the sweetness.

You can also add toasted chopped pecans to the layers for added texture and nutty flavor that counterbalances the sweetness.

Can I freeze Paula Deen's Caramel Cake?

Yes, you can freeze the cake! I recommend freezing the cake layers unfrosted, as the frosting can sometimes become a bit sticky after thawing. Wrap the individual cake layers tightly in plastic wrap and then in foil, or place them in freezer safe bags.

When ready to eat, thaw the cake in the refrigerator overnight and then frost it. You can also freeze the frosted cake, but the frosting's texture might change slightly upon thawing.