Description
Southern Caramel Cake is one of the most treasured desserts in Southern baking, celebrated for its soft, buttery cake layers and rich homemade caramel frosting that slowly melts into every bite. This iconic cake has been passed down through generations, often appearing as the centerpiece at family reunions, Sunday dinners, birthdays, weddings, church gatherings, Thanksgiving, Christmas, and countless special occasions.
Ingredients
🍰 For the Cake
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
- ¼ cup vegetable oil
🤎 For the Homemade Caramel Frosting
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ teaspoon salt
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 4–5 cups powdered sugar, sifted
✨ Optional Garnishes
- Caramel drizzle
- Flaky sea salt
- Butter pecans
- White chocolate curls
- Fresh flowers (food-safe)
- Gold sprinkles (optional)
Instructions
Step 1: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and line three 8-inch or two 9-inch round cake pans with parchment paper.
Lightly flour the pans.
Step 2: Mix the Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter
Beat:
- Butter
- Sugar
for 4–5 minutes until pale and fluffy.
Add eggs one at a time.
Beat well after each addition.
Mix in vanilla.
Step 4: Finish the Batter
Alternate adding:
- Flour mixture
- Buttermilk mixed with sour cream and oil
Begin and end with the flour.
Mix only until combined.
Do not overmix.
Step 5: Bake
Divide batter evenly among prepared pans.
Bake for 28–33 minutes.
A toothpick inserted into the center should come out clean.
Cool for 10 minutes before transferring to cooling racks.
Allow cakes to cool completely.
Step 6: Make the Homemade Caramel Frosting
In a large heavy-bottomed saucepan combine:
- Butter
- Brown sugar
- Salt
- Evaporated milk
Cook over medium heat while stirring constantly.
Bring to a gentle boil.
Continue cooking for 5–7 minutes, stirring continuously until slightly thickened.
Remove from heat.
Stir in vanilla.
Gradually beat in powdered sugar until smooth and spreadable.
Work quickly because the frosting begins to set as it cools.
Step 7: Assemble the Cake
Place one cake layer on a cake stand.
Spread a generous layer of caramel frosting.
Repeat with remaining cake layers.
Cover the entire cake with frosting while it is still warm enough to spread.
Allow the frosting to set naturally.
Step 8: Decorate
Decorate with:
- Caramel drizzle
- Butter pecans
- Sea salt flakes
- White chocolate curls
Slice and serve.
Notes
- Use room-temperature ingredients.
- Stir the caramel constantly to prevent burning.
- Frost the cake while the caramel icing is still warm and spreadable.
- If the frosting thickens too much, gently warm it over low heat.
- Do not refrigerate the cake before frosting.
- Use a heavy saucepan for even caramel cooking.
- Prep Time: 30 minutes
- Cooling & Frosting Time: 1 hour 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 760
- Sodium: 300mg
- Carbohydrates: 102g
- Protein: 6g