Southern Caramel Butter Cake (Print Version)

# Ingredients:

→ Cake Batter

01 - 225 grams unsalted butter, at room temperature
02 - 400 grams granulated sugar
03 - 4 large eggs, at room temperature
04 - 375 grams self-rising flour
05 - 240 millilitres buttermilk, at room temperature
06 - 2 teaspoons vanilla extract

→ Southern Caramel Icing

07 - 600 grams granulated sugar
08 - 225 grams unsalted butter
09 - 350 millilitres evaporated milk
10 - 1 teaspoon vanilla extract
11 - Pinch of salt

# Instructions:

01 - Preheat oven to 175°C. Grease three 23-centimetre cake pans and line bases with parchment paper.
02 - In a large mixing bowl, beat butter until light and fluffy for 2–3 minutes. Add granulated sugar and continue beating for 5 minutes until pale and well combined.
03 - Add eggs one at a time, mixing well after each addition to achieve a smooth batter.
04 - Gradually add self-rising flour and buttermilk in alternating batches, beginning and ending with flour. Mix until just combined after each addition.
05 - Fold in vanilla extract thoroughly to ensure even distribution.
06 - Evenly divide batter among prepared pans. Bake for 25–30 minutes until a toothpick inserted in the centre comes out clean and edges pull away from pans.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely before icing.
08 - Combine sugar, butter, and evaporated milk in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly. Once boiling, reduce to a gentle simmer and cook for 15–20 minutes, stirring frequently, until mixture thickens and deepens to a caramel shade. Remove from heat and stir in vanilla and salt. Beat with a wooden spoon until icing cools slightly and reaches spreading consistency.
09 - Place one cake layer on a serving plate. Spread warm caramel icing over the surface. Repeat with remaining layers, finishing by icing the top and sides while icing remains pourable.
10 - Allow icing to set at room temperature before slicing and serving.

# Notes:

01 - For optimal results, ensure all dairy and eggs are at room temperature prior to mixing.
02 - Caramel icing should be applied while still warm, as it firms quickly upon cooling.
03 - Cake layers may be prepared ahead and frozen, but icing should be made fresh for proper texture.
04 - A kitchen scale is recommended to achieve evenly sized layers.
05 - If icing becomes too firm, gently warm and stir until it returns to spreading consistency.

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