Southern Caramel Cake

You’re in for a Southern classic! A Southern Caramel Cake is a rich, buttery yellow cake layered with thick, homemade caramel icing that’s cooked until smooth, creamy, and deeply flavorful — like fudge meets frosting. It’s indulgent and well worth the effort.

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🍰 Southern Caramel Cake

🍴 Servings: 10–12

⏱️ Total Time: ~2 hours (includes cooling + frosting prep)

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🟡 PART 1: Yellow Butter Cake

⭐ Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temp

• 3 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup whole milk, room temp

• 2 tsp vanilla extract

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🔪 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans (or two 9-inch pans).

2. Cream butter and sugar together until light and fluffy (about 4–5 minutes).

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

4. Sift together flour, baking powder, and salt.

5. Alternate adding dry ingredients and milk to the batter, starting and ending with dry. Stir in vanilla.

6. Divide batter evenly into prepared pans.

7. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in pans 10 minutes, then turn onto racks to cool completely.

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🟤 PART 2: Southern Caramel Icing

This is a stovetop, cooked caramel frosting that’s thick, fudge-like, and sweet — the heart of this cake.

⭐ Ingredients:

• 2 cups granulated sugar

• 1 cup packed light brown sugar

• 1 cup evaporated milk (or whole milk)

• 1 cup (2 sticks) unsalted butter

• 1 tsp vanilla extract

• Optional: pinch of salt

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🔪 Instructions:

1. Combine all icing ingredients (except vanilla) in a large heavy-bottomed saucepan.

2. Bring to a boil over medium heat, stirring constantly with a wooden spoon or silicone spatula.

3. Reduce heat slightly and cook for 10–15 minutes, stirring constantly, until it thickens slightly and darkens. It should coat the back of a spoon.

4. Remove from heat, stir in vanilla extract (and salt if using). Let cool for 5–10 minutes to thicken a bit more.

5. Use a wooden spoon or hand mixer to beat until it thickens to a spreadable, creamy consistency (this may take a few minutes). Be careful: it will firm up fast.

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🧁 Assemble the Cake:

1. Place first cake layer on a cake plate.

2. Pour/spread some caramel icing over the top — work quickly, as it sets fast.

3. Repeat with next layers, then spread remaining icing on top and gently down the sides.

4. Let the cake sit at room temperature for at least 30 minutes before slicing.

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📝 Tips:

• Work quickly with the icing — it sets fast like fudge.

• If it gets too thick while icing, reheat gently and stir in a splash of milk to loosen.

• Keeps well at room temp for 2 days or in the fridge for up to 5 (bring to room temp before serving).

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Would you like a sheet cake version, or want to turn this into cupcakes?