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Old-Fashioned Southern Caramel Cake

A tall slice of moist caramel cake layered with white frosting and generously drizzled with thick caramel sauce.
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Make the classic Southern Caramel Cake, featuring moist vanilla layers and rich, homemade caramel icing that melts in your mouth. This recipe delivers a showstopper dessert with deep caramel flavor.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup whole milk
  • 1 cup packed light brown sugar (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/2 cup unsalted butter (for caramel sauce)
  • 1/4 cup light corn syrup (for caramel sauce)
  • 1/4 teaspoon salt (for caramel sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This builds the cake’s structure.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. In a small bowl, whisk the buttermilk and milk together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, make the caramel icing. In a medium saucepan, combine the brown sugar, heavy cream, 1/2 cup butter, corn syrup, and 1/4 teaspoon salt.
  10. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes without stirring. Remove from heat and let it cool slightly, about 10 minutes. The sauce will thicken as it cools.
  11. Once the sauce has cooled slightly but is still pourable, beat it with an electric mixer on medium speed until it becomes lighter in color and thickens to a spreadable icing consistency. If it gets too stiff, warm it briefly.
  12. Assemble the cake: Place one layer on a serving plate. Spread a generous amount of caramel icing over the top. Repeat with the second layer. Place the final layer on top and frost the top and sides of the entire cake. Drizzle any remaining thin caramel sauce over the top for a glossy finish.

Notes

  • For the moistest cake, ensure your buttermilk and eggs are at true room temperature before mixing.
  • If you prefer a salted caramel cake, add 1/2 teaspoon of flaky sea salt to the finished icing.
  • This homemade caramel icing sets up firm but remains soft. If your kitchen is very warm, you may need to chill the cake briefly before slicing.

Nutrition

Find it online: https://kitchenslang.com/caramel-cake-old-fashioned-southern-recipe/