Introduction
Southern Caramel Cake is a rich, moist, and tender yellow cake layered and frosted with a decadent homemade caramel frosting. Famous in Southern kitchens, it’s buttery, sweet, and perfect for birthdays, holidays, or any celebration that calls for a show-stopping dessert.
⏱️ Prep Time
- Preparation Time: 20 minutes
- Baking Time: 25–30 minutes per layer
- Cooling & Frosting Time: 30–40 minutes
- Total Time: About 1 hour 30 minutes
🧰 Equipment
- 2 (9-inch) round cake pans
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan (for caramel)
- Spatula
- Cooling racks
📝 Ingredients (8–10 servings)
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting
- 1 cup (2 sticks) unsalted butter
- 1¼ cups packed brown sugar
- ½ cup evaporated milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
📌 Ingredient Notes
- Butter: Use unsalted for more control over sweetness and salt.
- Milk: Whole milk gives a richer cake; buttermilk works too for extra tenderness.
- Caramel: Cook slowly to avoid burning; watch for color change.
👩🍳 Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternately add flour mixture and milk, beginning and ending with flour, mixing until just combined.
- Divide batter evenly between prepared pans and smooth tops.
- Bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans 10 minutes, then turn out onto cooling racks to cool completely.
Make the Caramel Frosting
9. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk.
10. Bring mixture to a boil, stirring constantly. Boil 1–2 minutes until slightly thickened.
11. Remove from heat and stir in vanilla and salt. Allow frosting to cool slightly before frosting cake.
Assemble Cake
12. Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top.
13. Top with the second cake layer and frost the top and sides with remaining caramel frosting.
14. Let the cake set for 10–15 minutes before slicing.
🧾 Nutrition Facts (Approx. per serving)
- Calories: 450 kcal
- Protein: 5 g
- Carbohydrates: 60 g
- Fat: 20 g
- Fiber: 1 g
- Sodium: 210 mg
💡 Tips
- For a smoother frosting, stir constantly and remove from heat as soon as it thickens.
- Use a serrated knife to level the cake layers for even stacking.
- Chill cake slightly before slicing to prevent caramel from dripping.
- Add toasted pecans on top for extra crunch and Southern flair.
🔄 Variations
- Pecan Caramel Cake: Fold ½ cup chopped pecans into the frosting or sprinkle on top.
- Caramel Chocolate Cake: Add a thin layer of chocolate ganache between layers.
- Mini Layer Cakes: Bake in smaller pans for individual servings.
- Salted Caramel Cake: Sprinkle a pinch of flaky sea salt over the frosting for a sweet-salty contrast.
