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Growing up in the South, I’ll tell you—there is simply nothing like a homemade caramel cake gracing the kitchen counter, especially when you know you put in the time (and just a little bit of love) to make it yourself. My granny used to say that every Southern woman should have a caramel cake recipe tucked in her recipe box, right behind her biscuit recipe and somewhere close to her best chocolate pie. If you’ve never had the sort of caramel icing that melts into a cloud when you slice your fork through a soft, tender cake layer—friend, you’re in for something truly soul-soothing.

I swear, this Classic Southern Caramel Cake is a slice of pure comfort and nostalgia. Just the moment I start making that caramel on the stovetop, my kitchen fills up with this cozy, brown-sugary aroma that reminds me of family birthdays, old church potlucks, and those lazy Sunday afternoons when everyone’s just lingering at the table for “one more bite.” It’s the kind of cake that demands a second slice (and maybe a quiet moment to yourself so you don’t have to share the last crumb).

Why You’ll Love This Recipe

Like a warm hug from the past: This is the cake our Southern grandmothers made for every single “big occasion” (and a few small ones, too). It tastes like tradition—and love.
Moist, puffy cake meets decadent caramel icing: The combination will make you weak in the knees (trust me—my husband fights for the corner pieces every time).
Surprisingly simple: Folks will think you spent all day in the kitchen, but home bakers can totally pull this off—no candy thermometers (or culinary degrees) needed.
Perfect for any celebration: Birthdays, potlucks, bridal showers, or just when that craving for something truly Southern hits—you can’t go wrong.

Key Ingredients

A great cake starts with the right building blocks—here’s what you’ll need, plus a couple of handy swaps if you’re running low on pantry supplies.

Self-Rising Flour: No need to worry about measuring out baking powder and salt—it’s all mixed together for you! If you’re out, just substitute each cup with 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt. Whisk it up well.
Buttermilk: The secret to a tender, slightly tangy cake crumb. No buttermilk? Mix 1 cup whole milk with 1 tablespoon vinegar or lemon juice, let it sit 5 minutes, and you’re good to go. (Don’t skip this; it really makes a difference.)
Butter: Use real, unsalted butter for the richest flavor (it’s worth splurging). You’ll need it both for the cake and the caramel icing.
Vanilla Extract: Just a splash adds that warm, aromatic note that ties everything together. Don’t be stingy or use the artificial stuff—real vanilla is pure cozy.
Light Brown Sugar: This is what brings the caramel – and honestly, the cake – to life. That hint of molasses? Irresistible.
Evaporated Milk: Totally necessary for keeping the caramel icing smooth and not grainy. Sweetened condensed won’t work—make sure you grab the right can!
Powdered Sugar: This is your ticket to silky, lump-free icing. Sift if you’re feeling fancy—but honestly, as long as you whip it well, you’ll be golden.

Complete list of ingredients with exact amounts and step-by-step instructions can be found in the recipe card below.

Step-by-Step Instructions

Preparing the Cake

Preheat the Oven: Set it to 350°F (175°C) and let it warm up while you gather your ingredients. A hot oven is non-negotiable for that perfect rise.
Prep Your Cake Pans: Generously butter three 9-inch round pans and line the bottoms with parchment. If you’ve ever lost half a cake to a sticky pan, you know why I’m adamant about this.
Cream the Butter & Sugar: This is where a stand mixer or good hand mixer comes in handy. Beat until it’s pale, almost fluffy—about 5 minutes if you want a truly light cake.
Add Eggs, One by One: Crack ‘em in while mixing on low, scraping down the bowl as needed. No eggy lumps allowed.
Whisk the Flour: Sift or whisk self-rising flour in a separate bowl to break up any clumps and aerate it for extra fluffiness.
Alternate Dry Ingredients and Buttermilk: Add flour, then buttermilk, then flour, mixing gently and ending with flour. This matters—overmix and your cake will be sad and dense (nobody wants that).
Add Vanilla: Fold it in until your batter smells divine.
Divide and Conquer: Evenly portion the batter into the three pans. Gently smooth the tops—no need for perfection.
Bake: Pop them in for 25–30 minutes. When a toothpick comes out with just a crumb or two, they’re done.
Cool: Let cakes rest in the pans 10 minutes, then run a knife around the edges and carefully invert onto wire racks. Let ‘em cool fully—caramel icing waits for no warm cake (unless you want a gooey slide… but hey, no judgment).

Preparing the Southern Caramel Icing

Melt the Butter and Sugar: Use a heavy saucepan and medium heat. Stir brown sugar into melted butter until it’s bubbly and smells like heaven—about 2 minutes of stirring (don’t walk away!).
Add Evaporated Milk: Slowly pour it in, stirring constantly so nothing scorches. Bring to a low boil and cook 5 minutes—you want it glossy and smooth, not gritty.
Cool, Just a Bit: Pull it off the heat and let it hang out for 10ish minutes to thicken. Make yourself a cup of coffee while you wait.
Beat In Powdered Sugar: Pour everything into a big mixing bowl and whip in powdered sugar (a cup at a time) until you’ve got a silky, cloud-like icing. Finish with vanilla. If it’s stiff, add a drizzle of evaporated milk; if too runny, more powdered sugar!

Assembling the Cake

Level the Layers (Optional): If your cakes domed in the oven, gently slice off the humps with a long serrated knife. You want flat layers so things don’t slide around.
Frost Generously: Place the first layer on your cake stand, then blob on a thick layer of caramel icing—spread it to the very edge. Repeat with the next two layers. Don’t worry if it’s a little rustic—this gets gobbled up fast.
Finish the Sides: Using an offset spatula, swirl caramel icing all over until the cake is dreaming in caramel. If you want a really glossy, photo-worthy finish, frost the whole thing and then pour a slightly warm (not hot!) caramel drizzle over the top for a dramatic effect.
Decorate (Optional): Sprinkle with flaky sea salt if you love the salty-sweet thing, or decorate with a few toasted pecans if you want to get a little fancy.

Serving Suggestions

This cake truly shines all on its own, but if you’re feeling extra (or hosting the neighborhood crew), consider these fun upgrades:

A scoop of butter pecan or vanilla ice cream: Heavenly with warm cake and cool creaminess. Trust me—it disappears fast!
Steaming coffee or Southern sweet tea: Balances out that sweet, luscious icing like nothing else.
Fresh whipped cream: Keep it unsweetened—it helps cut the richness for folks who don’t have quite the same sugar-loving tooth as I do. (I know, hard to believe!)

Storage Tips

Room Temperature: Store your finished cake under a dome or in an airtight container on the counter for up to 3 days. The caramel icing keeps the crumb moist (it actually gets even better on day two—just don’t tell my family or I’d never get a slice for breakfast).
Refrigerating: If you’re dealing with Southern summer heat, you can refrigerate, but let your cake warm to room temp before serving for that perfect melt-in-your-mouth texture.
Freezing: Want to plan ahead? Wrap individual (unfrosted) cake layers tightly with plastic wrap, then foil, and freeze for up to two months. Thaw overnight and frost fresh before serving—nobody will ever suspect a thing.

Variations

Salted Caramel Cake: Stir 1 teaspoon of sea salt into your caramel icing, and sprinkle with extra flaky salt on top. This’ll be your new obsession if you love a salty-sweet fix.
Nutty Caramel Cake: Add a layer of toasted pecans or walnuts between the cake layers, or just sprinkle some over the icing if you’ve got mixed company (not everyone’s a nut fan!).
Spiced Caramel Cake: Whisk a little cinnamon and nutmeg right into your cake batter for a fall-like, cozy twist. It’ll taste like Thanksgiving and Christmas had a delicious baby.
Chocolate Caramel: Replace one of the vanilla layers with a chocolate one for a fun, decadent swirl. Big kids (and, honestly, us grown-ups) love this version!

Conclusion

If classic Southern caramel cake isn’t already in your family recipe rotation, I really hope this one finds a home on your table. Whether you’re new to baking or you’ve been channeling your inner grandma for decades, this cake brings together everything good: comfort, tradition, and just the right amount of sweet. If you try it, let me know how it goes—or share your favorite caramel cake memory in the comments. Happy baking, friends, and don’t be surprised if you’re asked to make it again and again (and again)!

Classic Southern Caramel Cake

This Classic Southern Caramel Cake features tender, buttery layers and a rich, creamy caramel icing that melts in your mouth. A beloved dessert for any occasion, it’s the perfect blend of sweet and nostalgic.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 30

Total Time 1 30

Course Dessert

Cuisine Southern

Servings slices

Calories 620 kcal

Ingredients

1 cup butter softened
2 cups sugar
4 large eggs
3 cups self-rising flour
1 cup buttermilk
2 tsp vanilla extract
1 cup butter for icing
2 cups packed light brown sugar
0.5 cup evaporated milk
4 cups powdered sugar sifted
2 tsp vanilla extract for icing

Instructions

Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Alternate adding sifted flour and buttermilk, beginning and ending with flour. Stir in vanilla extract. Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes. Gradually add evaporated milk, stirring constantly. Bring to a gentle boil and cook for 5 minutes until smooth. Let cool for 10 minutes, then transfer to a mixing bowl. Beat in powdered sugar, one cup at a time, until creamy and spreadable. Stir in vanilla extract.
Place one cake layer on a serving plate. Spread caramel icing evenly over the top. Repeat with the second and third layers. Spread icing over the sides of the cake, smoothing with an offset spatula. Work quickly as the icing sets as it cools.
Optional: Garnish with a pinch of sea salt or pipe extra icing for decoration. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

For best results, ensure the caramel icing is warm but not too hot when spreading. If the icing begins to set, gently reheat it over low heat while stirring.