Dive into the rich, buttery sweetness of a Classic Southern Caramel Cake, where tender layers of buttermilk cake are smothered in an irresistible caramel icing. This iconic dessert is a true labor of love, perfect for celebrations or whenever you’re craving a taste of Southern comfort. The combination of moist cake and velvety caramel frosting creates a nostalgic treat that’s sure to become a family favorite.
Why You’ll Love This Recipe
Timeless Appeal: This is a traditional recipe that feels like a warm hug from the past. It’s a family favorite that never goes out of style.
Perfect Balance: The fluffy, moist cake layers are complemented by the deep, buttery sweetness of the caramel icing.
Impressive Yet Simple: While the cake looks and tastes like it came from a bakery, the steps are straightforward enough for home bakers.
Versatile for Occasions: From birthdays to potlucks, this cake fits right in wherever dessert is served.
Key Ingredients
For the Cake:
Self-Rising Flour: Using self-rising flour simplifies the recipe by combining the right ratio of flour, baking powder, and salt. If you don’t have it, you can make your own by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Buttermilk: Adds moisture and a slight tanginess that enhances the cake’s flavor. No buttermilk? Use 1 cup of whole milk mixed with 1 tablespoon of vinegar or lemon juice.
Vanilla Extract: A must for infusing the cake with a warm, aromatic flavor.
For the Southern Caramel Icing:
Light Brown Sugar: Provides a rich molasses flavor and caramel color. Make sure it’s packed tightly when measuring for accuracy.
Evaporated Milk: A key ingredient that lends a creaminess without adding too much liquid. It also enhances the caramel flavor.
Powdered Sugar: Creates a smooth, spreadable consistency for the icing. Sifting ensures no lumps ruin the texture.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preparing the Cake
Preheat the Oven: Set your oven to 350°F (175°C). This step is essential for ensuring the cakes bake evenly and achieve a perfect golden color.
Prepare the Cake Pans: Grease three 9-inch round cake pans thoroughly and line the bottoms with parchment paper. This simple step helps prevent sticking, ensuring your cakes release easily from the pans.
Cream the Butter and Sugar: In a large mixing bowl, combine softened butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 5 minutes, or until it becomes pale, light, and fluffy. This process is key to creating a tender cake texture.
Incorporate the Eggs: Add the eggs to the butter mixture one at a time, beating well after each addition. This ensures the eggs are fully blended into the batter, creating a smooth consistency.
Combine the Dry Ingredients: In a separate bowl, sift or whisk the self-rising flour to remove lumps and aerate the flour, which helps achieve a lighter cake.
Alternate Adding Flour and Buttermilk: Gradually add the dry ingredients and buttermilk to the creamed mixture in three additions, beginning and ending with the flour. Mix on low speed after each addition, just until the ingredients are combined. Overmixing can lead to a dense cake, so stop mixing as soon as you see the flour disappear.
Add Vanilla Extract: Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter for a fragrant, delicious flavor.
Divide the Batter: Using a spatula, evenly divide the batter among the three prepared cake pans. Smooth the tops to ensure even baking.
Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center of the cakes; if it comes out clean or with just a few moist crumbs, the cakes are ready.
Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks to cool completely before assembling and frosting.
Preparing the Southern Caramel Icing
Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter completely. Add the brown sugar and stir constantly for about 2 minutes. The sugar will begin to dissolve, creating the base for a rich caramel flavor.
Add the Evaporated Milk: Slowly pour the evaporated milk into the saucepan, stirring continuously to combine. Bring the mixture to a gentle boil, then cook for about 5 minutes, ensuring the sugar is fully dissolved and the mixture turns silky smooth.
Cool the Caramel Base: Remove the saucepan from heat and let the caramel mixture cool slightly for about 10 minutes. This step helps the caramel thicken slightly before adding powdered sugar.
Beat in the Powdered Sugar: Transfer the cooled caramel base to a large mixing bowl. Gradually add powdered sugar, one cup at a time, while beating with an electric mixer. Continue until the icing becomes smooth, creamy, and spreadable. Finally, stir in the vanilla extract for a warm, aromatic touch.
Assembling the Cake
Level the Cake Layers (Optional): If your cake layers have domed tops, use a serrated knife to gently level them. This ensures the layers stack evenly.
Frost the Cake Layers: Place the first cake layer on a serving plate or cake stand. Spread a generous layer of caramel icing over the top, reaching the edges. Repeat with the second layer, adding more icing, and finish with the third layer.
Frost the Sides: Use an offset spatula to spread the caramel icing evenly around the sides of the cake. Work quickly, as the icing may begin to set as it cools.
Decorate (Optional): For a decorative touch, sprinkle a pinch of sea salt over the top or pipe extra caramel icing around the edges.
Serving Suggestions
This Southern Caramel Cake is divine on its own, but you can elevate it further with these pairing ideas:
Ice Cream: A scoop of vanilla or butter pecan ice cream is a dreamy match for the warm caramel flavors.
Coffee or Tea: A hot cup of coffee or sweet tea perfectly balances the sweetness of the cake.
Whipped Cream: Add a dollop of lightly sweetened whipped cream for a touch of elegance.
Storage Tips
Room Temperature: Store the assembled cake in an airtight container at room temperature for up to 3 days. The caramel icing will keep the cake moist.
Refrigeration: If your kitchen is warm, refrigerate the cake to prevent the icing from softening too much. Bring it to room temperature before serving.
Freezing: Wrap individual cake layers (unfrosted) tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature, then frost before serving.
Variations
Salted Caramel Cake: Add a teaspoon of sea salt to the caramel icing for a salty-sweet flavor. Sprinkle flaky sea salt on top for extra flair.
Nutty Caramel Cake: Add chopped pecans or walnuts between the cake layers for added crunch and flavor.
Spiced Caramel Cake: Infuse warm spices like cinnamon or nutmeg into the cake batter for a fall-inspired twist.
Chocolate-Caramel Twist: Swap one layer of vanilla cake for chocolate cake and frost with the caramel icing.
Conclusion
This Classic Southern Caramel Cake is the ultimate celebration of Southern baking traditions. With its tender, flavorful layers and luscious caramel icing, it’s a show-stopper that’s worth every step. Whether you’re a seasoned baker or trying it for the first time, this cake promises to deliver both joy and nostalgia with every bite. Don’t be surprised when everyone asks for seconds—and the recipe!
Classic Southern Caramel Cake
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.
