Paula Deen Caramel Cake Recipe Southern Comfort From Scratch

Instructions:

1. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugar until light and fluffy using an electric mixer.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Divide the batter evenly among the prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
8. Combine butter, sugar, and evaporated milk in a saucepan over medium heat. Bring to a boil, stirring constantly.
9. Reduce heat and simmer, stirring constantly, until the mixture reaches a light golden brown color and coats the back of a spoon (or reaches 235-240°F on a candy thermometer, soft-ball stage). This takes about 10-15 minutes. Be careful not to burn the caramel!
10. Remove from heat and stir in vanilla extract and a pinch of salt. Let cool slightly for a few minutes, stirring occasionally, until the frosting thickens enough to spread. It shouldn't be too hot or it will melt the cake.
11. Place one cake layer on a serving plate. Spread with a generous amount of caramel frosting. Repeat with the remaining layers.
12. Frost the top and sides of the cake with the remaining caramel frosting. Work quickly, as the frosting will continue to thicken as it cools.
13. Allow the frosting to set before serving.