Here’s a classic Southern Caramel Cake recipe—rich, moist, and layered with a sweet, buttery caramel frosting that’s a true Southern favorite.
Southern Caramel Cake
Servings: 10–12
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Topping:
- Chopped pecans or walnuts
Instructions
- Preheat oven:
- 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the cake batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla.
- Alternately add flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Bake:
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
- Make the caramel frosting:
- In a saucepan over medium heat, melt butter.
- Stir in brown sugar, evaporated milk, and salt. Bring to a gentle boil, stirring constantly.
- Boil 1–2 minutes until slightly thickened, then remove from heat.
- Stir in vanilla extract and let cool until spreadable (about 5–10 minutes).
- Assemble the cake:
- Place one cake layer on a serving plate. Spread a thin layer of frosting.
- Top with the second cake layer. Frost the top and sides generously with caramel frosting.
- Sprinkle chopped nuts on top if desired.
- Serve:
- Slice and enjoy!
✅ Tips:
- For extra moisture, brush each cake layer with a little caramel sauce or simple syrup before frosting.
- If frosting seems too runny, chill for 5–10 minutes to thicken slightly.
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
I can also give you a Southern Caramel Sheet Cake version, which is simpler and perfect for larger gatherings.
Do you want me to provide that version?
