Introduction
Oh, friends, if you’re looking for a dessert that’s pure, unadulterated comfort and elegance, then you’ve landed on the right page! This Classic Southern Caramel Cake is everything you dream of in a celebratory dessert: tender, moist vanilla cake layers smothered in the most glorious, homemade caramel cake icing. Every bite is a symphony of sweet, buttery caramel with that unmistakable hint of a deep, cooked sugar flavor. It’s truly a showstopper that balances rich indulgence with a charming, nostalgic warmth. This caramel cake recipe is perfect for special occasions, holidays, or just when you need a little extra sweetness in your life!
This incredible caramel cake is a complete dessert experience, designed to be the star of any table. It’s perfect for slicing and serving as the grand finale to a beautiful meal. While it stands proudly on its own, a simple accompaniment like a scoop of vanilla bean ice cream or a fresh raspberry can elevate the experience even further. It’s a dessert that feels luxurious, a true labor of love, yet with my step-by-step guide, it’s totally achievable in your home kitchen.
Full Recipe: Classic Southern Caramel Cake
Let’s dive into making this absolutely irresistible caramel cake!
Ingredients
For the Vanilla Cake Layers:
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract (good quality!)
- 1 cup milk, at room temperature
For the Homemade Caramel Icing (Caramel Cake Filling & Icing):
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- Pinch of salt
- 3-4 cups powdered sugar, sifted (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- For the Cake Layers: In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl with an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Do not frost until completely cool!
- For the Homemade Caramel Icing: In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring the mixture to a rolling boil, stirring constantly.
- Reduce the heat to low and continue to cook, stirring occasionally, for 5 minutes. The mixture will thicken slightly.
- Remove from heat and stir in the vanilla extract and salt.
- Gradually add the sifted powdered sugar, one cup at a time, beating with an electric mixer until the icing reaches a thick, spreadable consistency. You may not need all the powdered sugar. If it becomes too thick, add a tiny bit more milk, one teaspoon at a time.
- Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread about 1/3 of the caramel icing evenly over the top.
- Place the second cake layer on top. Spread the remaining caramel icing over the top and down the sides of the cake, creating a beautiful, rustic caramel cake decoration.
- Let the cake set at room temperature for at least 30 minutes, or refrigerate briefly, for the icing to firm up slightly before slicing and serving.
- Prep time: 30 minutes
- Cook time: 25-30 minutes (plus cooling time)
- Total time: 1 hour 30 minutes (includes cooling)
- Servings: 12-16
- Calories (per serving, estimated): Approximately 550-650 kcal
Why You’ll Love This Recipe
- Authentic Southern Flavor: This classic Southern Caramel Cake recipe tastes just like Grandma used to make!
- Rich Homemade Caramel: The star of the show is the luscious, from-scratch caramel cake icing.
- Tender Vanilla Layers: Perfectly moist vanilla cake provides the ideal canvas for the caramel.
- Showstopper Dessert: It looks impressive and tastes even better, perfect for special occasions.
- Beyond Delicious: Forget other caramel desserts easy versions; this one is worth every minute.
The caramel cake has a deep-seated place in Southern American culinary tradition. It’s a testament to the region’s love for rich, sweet, and comforting desserts. The key to a truly great Southern caramel cake lies in its homemade caramel icing, which isn’t just a topping but often acts as a caramel cake filling between layers, infusing every bite with its complex, buttery sweetness. This recipe celebrates that tradition by guiding you through creating a luscious, cooked caramel that elevates a simple vanilla cake into something truly extraordinary.
Serving Suggestions
- Serve at room temperature for the best texture of the cake and the caramel icing.
- A small glass of milk or a cup of hot coffee complements the richness beautifully.
- For a touch of contrasting flavor, sprinkle a little flaky sea salt over each slice for a “salted caramel cake” effect.
- Pair it with a fresh berry compote (strawberries or raspberries) to add a bright, fruity counterpoint.
Pro Tips for Success
- Room Temperature Ingredients: For both the cake and the frosting, ensure your butter, eggs, and milk are at room temperature. This helps everything combine smoothly.
- Don’t Rush the Caramel: Cooking the caramel icing requires your attention. Keep stirring, especially once it starts to boil, to prevent scorching and ensure a smooth consistency.
- Sift Powdered Sugar: Sifting the powdered sugar for the icing prevents lumps, giving you a silky-smooth caramel cake icing.
- Cool Completely: Do not attempt to frost warm cake layers! They will melt your beautiful caramel icing. Patience is key.
Storage & Reheating
- Storage: Store caramel cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about an hour before serving for the best texture.
- Freezing: You can freeze unfrosted cake layers (wrapped tightly in plastic wrap and then foil) for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen, but the icing’s texture might change slightly upon thawing.
- Reheating: This cake is best served at room temperature, so no reheating is needed!
Closing Paragraph
I truly hope you take the plunge and make this Classic Southern Caramel Cake! It’s an absolute dream of a dessert that will impress everyone who tastes it. It’s one of those recipes that becomes a cherished part of your family traditions.
If you bake this incredible caramel cake, please come back and share your thoughts! I would love for you to leave a comment and a rating below.
🎀 Final Thoughts
There’s something so magical about homemade caramel, and when it’s draped over a tender vanilla cake? Pure heaven. This cake feels like a warm hug, a sweet memory, and a celebration all rolled into one. It’s definitely one of my most requested recipes, and for good reason!