Here is a classic Southern Caramel Cake — tender yellow cake layers covered in a rich, old-fashioned stovetop caramel icing that sets into a sugary, melt-in-your-mouth frosting. This is the real deal!

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🍰 Southern Caramel Cake

INGREDIENTS

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For the Cake (2 layers, 8–9 inch pans)

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup whole milk (or buttermilk for extra tenderness)
• 1 tbsp vanilla extract

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Old-Fashioned Caramel Icing

(the star of the cake — rich, smooth, and deeply caramel)

• 3 cups granulated sugar
• 1 cup evaporated milk
• 1 stick (½ cup) unsalted butter
• ¼ tsp baking soda
• 1 tsp vanilla extract

This icing firms up as it cools, so you have to work fairly quickly.

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INSTRUCTIONS

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1. Bake the Cake Layers

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8–9 inch cake pans, or line with parchment.
3. In a mixing bowl, cream butter + sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, whisk flour, baking powder, salt.
6. Add dry ingredients to the batter in 3 additions, alternating with milk.
7. Stir in vanilla.
8. Divide batter evenly into pans.
9. Bake 25–30 minutes, until a toothpick comes out clean.
10. Let cool completely before icing.

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2. Make the Southern Caramel Icing

1. In a deep saucepan, combine
   • sugar
   • evaporated milk
   • butter
   • baking soda
2. Bring to a gentle boil over medium heat, stirring constantly.
3. Once boiling, reduce heat to medium-low and cook 12–15 minutes, stirring continuously until thickened and caramel-colored.
   • It should coat the back of a spoon.
4. Remove from heat and stir in vanilla.
5. Let icing cool 5–7 minutes — just enough to thicken slightly, but still pourable.

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3. Assemble the Cake

1. Place the first cake layer on your serving plate.
2. Pour or spoon warm caramel icing over the top.
3. Add second layer and pour more icing over, letting it drip down the sides.
4. Smooth quickly — icing sets fast like fudge.

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⭐ TIPS FOR SUCCESS

• Keep stirring the caramel — sugar burns easily.
• If icing gets too thick: stir in 1–2 tbsp warm milk.
• If too thin: cook 1–2 more minutes to thicken.
• For extra flavor: add a pinch of salt to the icing or use brown sugar for part of the caramel.

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VARIATIONS

Salted Caramel Cake

Add ½ tsp sea salt to the icing.

Brown Sugar Caramel Cake

Replace 1 cup white sugar in the icing with dark brown sugar.

3-Layer Bakery-Style Version

Increase cake recipe by 50% and bake in three pans.

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If you’d like, I can also give you a Caramel Cupcake version, Stove-Top Caramel Glaze, or Caramel Sheet Cake!