Southern Caramel Cake.

Here’s a classic Southern Caramel Cake recipe — the kind that’s rich, buttery, and layered with a golden, cooked caramel icing that’s slightly grainy in that nostalgic, old-fashioned way. This version is very similar to Paula Deen’s, with a few tested tips to make it foolproof. 🍰

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🧁 Southern Caramel Cake

Ingredients

For the Cake:

• 1 cup (2 sticks) 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

• 1 teaspoon vanilla extract

For the Caramel Icing:

• 1 cup (2 sticks) butter

• 1 cup packed light brown sugar

• ½ cup evaporated milk (plus a little extra if needed)

• 1 teaspoon vanilla extract

• 3–4 cups powdered sugar, sifted

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Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two 9-inch if you want thicker layers).

2. In a large bowl, cream butter and sugar together until light and fluffy.

3. Add eggs, one at a time, beating well after each addition.

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

5. Add the dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix just until smooth.

6. Stir in vanilla extract.

7. Divide the batter evenly between pans and bake 20–25 minutes, or until a toothpick comes out clean.

8. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.

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2. Make the Caramel Icing:

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

2. Add brown sugar and evaporated milk; bring to a gentle boil while stirring constantly.

3. Boil for about 2 minutes, then remove from heat.

4. Stir in vanilla and gradually add powdered sugar, whisking until smooth and spreadable.

   • If it’s too thick, add a tablespoon or two of evaporated milk.

   • If it’s too thin, add more powdered sugar.

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3. Frost the Cake:

1. Place one layer on a cake plate and spread a generous amount of caramel icing over the top.

2. Repeat with remaining layers, finishing with icing over the top and sides.

3. The icing sets fairly quickly — if it thickens too much while frosting, warm it gently over low heat and stir until spreadable again.

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Tips for Success

• For that true old-fashioned flavor, cook the icing a minute or two longer for a slightly grainy texture.

• A little salt in the icing brings out the caramel flavor beautifully.

• This cake keeps well covered at room temperature for up to 3 days (even better the next day).

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Would you like me to give you the authentic cooked caramel icing version (the kind made without powdered sugar, just sugar, butter, and milk boiled to caramel)? It’s a bit more work, but it’s the classic Southern way.