Here’s a rich, classic Southern Caramel Cake—soft yellow layers with a buttery, old-fashioned caramel frosting. This is a true Southern favorite and worth every step!
Southern Caramel Cake
Ingredients (serves 8–10):
Cake:
- 2 ½ cups (300 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) butter, softened
- 2 cups (400 g) sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240 ml) milk
Caramel Frosting:
- 1 cup (225 g) butter
- 2 cups (400 g) brown sugar
- ½ cup (120 ml) evaporated milk
- 1 tsp vanilla extract
- 2–3 cups (250–375 g) powdered sugar (as needed for thickness)
Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean.
- Cool completely before frosting.
2. Make the Caramel Frosting:
- In a saucepan, melt butter over medium heat.
- Add brown sugar and evaporated milk. Stir constantly and bring to a gentle boil.
- Cook for 3–5 minutes until slightly thickened.
- Remove from heat and stir in vanilla.
- Gradually beat in powdered sugar until the frosting is smooth and spreadable.
3. Assemble the Cake:
- Place one cake layer on a plate and spread caramel frosting on top.
- Add the second layer and frost the top and sides quickly (caramel frosting thickens as it cools).
Tips for Success
- Work quickly: Caramel frosting sets fast—spread while warm.
- Too thick? Add a splash of milk to loosen it.
- Extra flavor: Add a pinch of salt for a salted caramel twist.
- Make ahead: Bake layers a day ahead and frost the next day.
💡 Pro tip: This cake tastes even better the next day as the caramel soaks slightly into the layers, making it extra moist and rich.
If you want, I can give you a super smooth bakery-style caramel frosting (no graininess at all)—it’s a game changer 😏
