If you’ve ever dreamed of sinking your teeth into a rich, buttery, and sweet treat that tastes like a warm embrace from Southern hospitality, then this Classic Southern Caramel Cake Recipe is exactly what you need. Layered, moist cake drenched in luscious caramel frosting creates the perfect marriage of texture and flavor—somewhere between silky caramel goodness and fluffy cake clouds. It’s the kind of dessert that’s been passed down and cherished, bringing smiles at family gatherings and special occasions alike. Get ready to revel in every bite of this iconic Southern delight.
Ingredients You’ll Need
Gathering simple but thoughtful ingredients is the key to making this Classic Southern Caramel Cake Recipe truly shine. Each element plays a crucial role in building that iconic taste and texture—whether it’s the creamy richness of butter or the delicate fluff of cake flour.
- 1 cup unsalted butter (softened): Provides that silky richness and moist texture both in cake and frosting.
- 2 cups granulated sugar: Sweetens the cake while helping create a tender crumb.
- 4 large eggs (room temperature): Adds structure and moisture for a perfectly balanced crumb.
- 3 cups cake flour: Gives the cake its soft, delicate crumb without heaviness.
- 1 tablespoon baking powder: Ensures the cake rises beautifully and becomes light.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor depth.
- 1 cup whole milk (room temperature): Adds moisture and tang, rounding out the cake’s richness.
- 2 teaspoons vanilla extract: Infuses fragrant warmth that complements the caramel.
- 1 cup unsalted butter (for frosting): Creates the creamy base of the caramel frosting with smooth mouthfeel.
- 2 cups packed light brown sugar: Key to that signature caramel flavor with a hint of molasses.
- 1/2 cup whole milk (for frosting): Balances the sweetness and helps achieve perfect frosting consistency.
- 1/4 teaspoon salt (for frosting): Enhances caramel depth and curbs excess sweetness.
- 4 cups powdered sugar (sifted): Sweetens and thickens the frosting for that spreadable, luscious finish.
- 1 teaspoon vanilla extract (for frosting): Adds a final note of warmth and complexity to the frosting.
How to Make Classic Southern Caramel Cake Recipe
Step 1: Prepare Your Equipment and Ingredients
Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans with butter or non-stick spray, then lightly dust with flour. This prep ensures your cake layers release perfectly and bake evenly. Having your ingredients at room temperature—especially butter, eggs, and milk—makes mixing easier and yields a tender crumb.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes using an electric mixer. This step is vital to incorporate air into the batter, lending your cake that irresistibly soft texture.
Step 3: Add Eggs
Add the eggs one at a time, beating thoroughly after each addition. Incorporating eggs gradually helps maintain a smooth batter and contributes structure and richness to your cake layers.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together cake flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning, which is key for the perfect rise and balanced flavor.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry flour mixture to your creamed butter and sugar alternately with the milk, starting and ending with the dry ingredients. Stir gently to avoid overmixing — this preserves the cake’s tender crumb. Finally, fold in the vanilla extract for that unmistakable Southern warmth.
Step 6: Bake the Cake
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely. Cooling is essential for the frosting to adhere smoothly later.
Step 7: Make the Caramel Frosting
In a saucepan over medium heat, melt the butter. Stir in brown sugar until fully dissolved, then add milk and salt. Bring the mixture to a gentle boil, then remove from heat and let cool for about 10 minutes. Gradually whisk in sifted powdered sugar and vanilla extract until you have a smooth, spreadable frosting. Adjust the consistency with a splash of milk or more powdered sugar as needed. The result is that luxuriously creamy caramel frosting that clings to every bite.
Step 8: Assemble the Cake
Spread a generous amount of frosting on each cooled cake layer. Stack the layers gently, spreading frosting between and over the top and sides. Allow the frosting to set slightly before serving to make for neat slices and that satisfying caramel pull.
How to Serve Classic Southern Caramel Cake Recipe
Garnishes
A sprinkle of toasted pecans or a light dusting of flaky sea salt over the top adds texture and a subtle nutty contrast to the sweet caramel. For a festive touch, delicate edible flowers or caramel drizzle on the plate turn this cake into an elegant experience.
Side Dishes
This cake pairs wonderfully with a scoop of classic vanilla bean ice cream or a dollop of lightly whipped cream to balance the caramel’s sweetness. Fresh seasonal berries, like strawberries or blackberries, can provide a refreshing tang that cuts through the rich layers beautifully.
Creative Ways to Present
Serving this cake as individual mini-layered cakes or stacked cupcakes can wow guests at parties. You can also create a rustic naked cake look by lightly frosting the sides for a charming, homemade feel that shows off those golden layers contrasted with luscious caramel frosting.
Make Ahead and Storage
Storing Leftovers
This Classic Southern Caramel Cake Recipe holds up beautifully when stored covered at room temperature for up to 3 days. Keep it wrapped loosely with plastic wrap or stored in an airtight container to maintain freshness and moisture.
Freezing
To freeze, wrap each cake layer tightly in plastic wrap and then aluminum foil before freezing for up to 2 months. Thaw completely in the refrigerator before frosting and assembling so that texture and flavor remain optimal.
Reheating
If you prefer your cake slightly warm, gently warm individual slices in the microwave for 10 to 15 seconds. This brings out the caramel’s softness and makes every forkful melt in your mouth without drying out the cake.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, cake flour is specially milled to create a lighter, softer crumb. If using all-purpose flour, try replacing some with cornstarch to mimic cake flour’s texture.
How do I know when the cake is done baking?
The best way is to insert a toothpick or skewer into the center of the cake layers. If it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I make the caramel frosting ahead of time?
Yes! The frosting can be made a day in advance. Store it tightly covered at room temperature and whisk before using to restore its spreadability.
What if the frosting is too thick or too thin?
If too thick, add a small splash of milk and whisk to loosen. If too thin, gradually add powdered sugar until the desired consistency is reached. The goal is a spreadable, smooth caramel frosting.
Is this recipe suitable for vegetarians?
Absolutely! There are no animal-derived ingredients other than eggs and dairy, which fit within a vegetarian diet.
Final Thoughts
Sharing this Classic Southern Caramel Cake Recipe feels like opening a treasure chest of nostalgic flavors and comforting textures. It’s the kind of recipe that invites you to slow down, enjoy the simple pleasures, and create sweet memories with friends and family. So, grab your mixing bowl and give this Southern gem a try—you’ll wonder how you ever lived without it.
Print
Classic Southern Caramel Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic Southern Caramel Cake is a decadent layered dessert featuring moist, buttery cake paired with a rich and smooth caramel frosting. This beloved Southern recipe combines fluffy cake layers with a luscious caramel buttercream, perfect for celebrations or any special occasion.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (room temperature)
- 2 teaspoons vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes, to create a smooth and aerated base for the cake.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and maintain the batter’s consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the milk to the creamed mixture, beginning and ending with the flour mixture, and stir in the vanilla extract for flavor.
- Distribute Batter and Bake: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely to room temperature.
- Prepare Caramel Frosting: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved. Incorporate the milk and salt, then bring the mixture to a gentle boil. Remove from heat and let cool for 10 minutes.
- Finish Frosting: Gradually whisk in the sifted powdered sugar and vanilla extract until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
- Assemble Cake: Generously frost the cooled cake layers with the caramel frosting, stacking them carefully. Allow the frosting to set before slicing for clean cuts.
Notes
- For best results, bake the cake layers a day ahead and wrap tightly to retain moisture and enhance flavor.
- The caramel frosting sets quickly, so work efficiently when spreading to achieve a smooth finish.
- Store the assembled cake covered at room temperature for up to 3 days to maintain freshness.
