If you’ve ever dreamed of biting into a cake that’s the perfect harmony of tender, buttery layers and rich, indulgent caramel frosting, your dream has come true with the Classic Southern Caramel Cake Recipe. This beloved dessert brings together simple ingredients into a showstopper that tastes like a warm hug from the South. Moist, fluffy cake layers smothered with a luscious, homemade caramel icing create an irresistible treat that’s truly timeless and perfect for any special occasion or cozy gathering.
Ingredients You’ll Need
The beauty of the Classic Southern Caramel Cake Recipe lies in how straightforward yet thoughtfully selected the ingredients are. Each plays a vital role in building that classic texture and flavor — from the soft butter that adds richness to the light brown sugar that gives the caramel its deep, melt-in-your-mouth sweetness.
- 3 cups all-purpose flour: Provides the perfect structure for tender, fluffy cake layers.
- 1 tablespoon baking powder: Ensures a light and airy rise.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 1 cup unsalted butter (softened): Brings rich moisture and a silky crumb to the cake.
- 2 cups granulated sugar: Sweetens the cake and helps create a tender texture.
- 4 large eggs (room temperature): Adds moisture and binds ingredients for that perfect crumb.
- 1 cup whole milk (room temperature): Keeps the batter smooth and adds moisture for softness.
- 2 teaspoons vanilla extract: Brings aromatic warmth and depth of flavor.
- 1 cup unsalted butter (for icing): Key to creating that luscious caramel base for the frosting.
- 2 cups packed light brown sugar: Gives the caramel its signature rich, molasses flavor.
- ¾ cup whole milk (for icing): Makes the caramel smooth and creamy.
- 1 teaspoon vanilla extract (for icing): Infuses the icing with extra depth and sweetness.
- 4–5 cups powdered sugar (sifted): Sweetens and thickens the icing to a perfect spreadable consistency.
How to Make Classic Southern Caramel Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Begin by greasing and flouring three 9-inch round cake pans. This step is essential to ensure your delicate cake layers release easily after baking, keeping their perfect shape. Preheat your oven to 350°F so it’s ready when your batter is mixed.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This makes sure your leavening is evenly distributed and prevents any lumps so your cake layers bake up light and even.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture looks light and fluffy. This creaming incorporates air into the batter, which helps your cake rise beautifully and creates that tender crumb everyone loves.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to blend fully. Then mix in the vanilla extract for a fragrant, warming note that complements the caramel perfectly.
Step 5: Alternate Adding Flour Mixture and Milk
Now, slowly add the flour mixture and whole milk to your batter alternately, starting and ending with the flour. Mix each addition until just combined — overmixing can make the cake tough, and we want it light and soft.
Step 6: Bake the Cake Layers
Divide the batter evenly into the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 7: Make the Caramel Icing
In a saucepan over medium heat, melt the butter, then stir in the light brown sugar. Once it starts to boil, slowly add the whole milk, stirring constantly. Let the mixture gently boil for 2 to 3 minutes, then remove from heat and stir in the vanilla extract. After it cools a bit, gradually beat in the sifted powdered sugar until the icing reaches a thick but spreadable texture.
Step 8: Assemble and Frost Your Cake
Place the first cake layer on your serving plate and spread a generous layer of caramel icing. Repeat with the second and third layers, then cover the sides evenly with the remaining icing. Let the caramel icing set before slicing and serving—it’s worth the wait!
How to Serve Classic Southern Caramel Cake Recipe
Garnishes
Decorate your cake with a sprinkling of chopped pecans or toasted walnuts for some crunch that contrasts beautifully with the soft layers and smooth icing. A light dusting of sea salt can also amplify that caramel flavor, offering a sweet-and-savory twist.
Side Dishes
This cake is divine on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes it to the next level. A cup of strong coffee or a rich black tea complements the sweetness, making for a perfectly balanced dessert experience.
Creative Ways to Present
Turn your Classic Southern Caramel Cake Recipe into individual mini cakes or cupcakes by dividing the batter accordingly and adjusting baking time. For extra flair, drizzle extra caramel sauce over each slice or pipe decorative swirls of caramel icing on top for a bakery-style finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover cake covered at room temperature for up to 3 days to keep the texture soft and the caramel icing chewy. If your kitchen is warm, refrigerate it tightly wrapped and bring to room temperature before serving for the best flavor.
Freezing
You can freeze the cake layers wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months. Freeze the icing separately to maintain its perfect texture. Thaw both at room temperature before assembling the cake.
Reheating
Since this cake is best enjoyed fresh and at room temperature, avoid microwaving. If refrigerated, simply let slices warm naturally at room temperature for about 30 minutes before serving to revive the softness and flavor.
FAQs
Can I use a different type of sugar for the caramel icing?
Light brown sugar is preferred for its molasses content which creates that classic caramel flavor. Dark brown sugar can be used for a richer taste, but avoid using white sugar alone as it won’t provide the same depth.
Is it necessary to use room temperature eggs and milk?
Yes! Room temperature ingredients mix together more evenly and help the batter rise better, resulting in a lighter, fluffier cake.
Can I make this cake gluten-free?
To make a gluten-free version of the Classic Southern Caramel Cake Recipe, substitute the all-purpose flour with a gluten-free baking blend designed for cakes. Expect very similar texture and flavor with this swap.
How thick should the caramel icing be?
The icing should be thick enough to spread but not so stiff that it tears the cake layers. If it’s too thin, add more powdered sugar; if too thick, stir in a teaspoon of milk to get the consistency just right.
What is the best way to slice this rich caramel cake?
Use a sharp, serrated knife and wipe it clean between slices. Cutting when the cake is fully set but not cold helps you get clean, pretty slices without pulling or tearing the icing.
Final Thoughts
There’s something truly magical about the Classic Southern Caramel Cake Recipe that makes it a treasured favorite for good reason. Whether you’re baking for a family celebration or simply treating yourself, this cake promises layers of tender cake and luscious caramel that will make every bite memorable. Give it a try — I promise it will become one of your go-to desserts for years to come!
Print
Classic Southern Caramel Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic Southern Caramel Cake is a luscious, layered dessert featuring moist vanilla cake layers enveloped in a rich, buttery homemade caramel icing. This traditional Southern favorite combines tender crumb and deep caramel flavors for a decadent treat perfect for celebrations or any special occasion.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
For the Caramel Icing:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 4–5 cups powdered sugar (sifted)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans to ensure the cakes won’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, contributing to a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each to create a smooth batter. Stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until all ingredients are incorporated to avoid overworking the batter.
- Divide and Bake: Pour the batter evenly into the three prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake Layers: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, preparing for icing.
- Make Caramel Icing: In a large saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a boil. Slowly add milk while stirring constantly, then continue boiling gently for 2–3 minutes. Remove from heat and mix in vanilla extract.
- Finish the Icing: Let the caramel mixture cool slightly, then gradually beat in sifted powdered sugar until the icing reaches a spreadable consistency. Add a splash of milk if it becomes too thick.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of caramel icing on top. Repeat with the remaining layers and finish by frosting the sides of the cake.
- Set and Serve: Allow the icing to set before slicing. Serve at room temperature for the best flavor and texture.
Notes
- For a deeper caramel flavor, cook the brown sugar and butter mixture a few minutes longer before adding the milk.
- Store the cake at room temperature for up to 3 days or refrigerate for longer freshness.
- If refrigerated, bring the cake to room temperature before serving for optimum taste and texture.
