website free tracking

Southern Caramel Cake

by

Southern Caramel Cake is a timeless dessert known for its soft, buttery layers and rich, homemade caramel frosting. This cake is a true Southern favorite, often served at holidays, Sunday dinners, and special celebrations. The highlight is the smooth, cooked caramel icing that sets beautifully over tender cake layers.

Prep & Cook Time

  • Prep Time: 25 minutes

  • Bake Time: 25–30 minutes

  • Total Time: About 1 hour (plus cooling time)

  • Servings: 12 slices

Ingredients

For the Cake Layers

  • 1 cup (226g) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs (room temperature)

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup whole milk (room temperature)

  • 2 teaspoons pure vanilla extract

For the Southern Caramel Frosting

  • 1 cup (226g) unsalted butter

  • 2 cups packed light brown sugar

  • ½ cup evaporated milk

  • 1 teaspoon vanilla extract

  • 3–4 cups powdered sugar (adjust for thickness)

Equipment Needed

  • Two 8-inch or 9-inch round cake pans

  • Mixing bowls

  • Electric mixer

  • Saucepan

  • Cooling rack

  • Offset spatula

Instructions

Step 1: Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour two round cake pans or line with parchment paper.

Step 2: Make the Cake Batter

  1. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

  2. Add eggs one at a time, mixing well after each addition.

  3. In a separate bowl, whisk flour, baking powder, and salt.

  4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour.

  5. Stir in vanilla extract.

  6. Divide batter evenly between prepared pans.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

How to Make the Southern Caramel Frosting

  1. In a saucepan over medium heat, melt the butter.

  2. Add brown sugar and evaporated milk.

  3. Stir constantly and bring to a gentle boil.

  4. Boil for 3–4 minutes until slightly thickened.

  5. Remove from heat and let cool for about 10–15 minutes.

  6. Beat in vanilla extract.

  7. Gradually add powdered sugar until frosting reaches a spreadable consistency.

Work quickly, as caramel frosting thickens as it cools.

>

Assembling the Cake

  1. Place one cake layer on a serving plate.

  2. Spread a generous amount of caramel frosting on top.

  3. Add the second layer.

  4. Frost the top and sides evenly.

Allow frosting to set before slicing.

>

Tips for Perfect Southern Caramel Cake

  • Use room temperature ingredients for a smoother batter.

  • Do not overbake; this keeps the cake moist.

  • If frosting becomes too thick, add a tablespoon of warm milk to loosen it.

  • For deeper caramel flavor, cook the brown sugar slightly longer (but do not burn).

Storage Instructions

  • Store covered at room temperature for up to 2 days.

  • Refrigerate for up to 5 days.

  • Bring to room temperature before serving for best texture.

Nutritional Information (Approximate per slice)

  • Calories: 520

  • Carbohydrates: 70g

  • Fat: 26g

  • Sugar: 55g

Leave a Comment