Southern Caramel Cake Recipe

This Southern Caramel Cake Recipe layers rich butter cake with homemade caramel frosting made from brown sugar, butter, and evaporated milk.

this Recipe

Every now and then, you bite into something that hits so deep, it’s not just dessert anymore—it’s memory. This is that kind of cake.

This Southern Caramel Cake Recipe? It takes me straight back to my grandma’s house in Alabama. Her kitchen smelled like flour and strong coffee and always had at least one stick of butter sitting out on the counter, softening for “just in case.” And if it was someone’s birthday, church Sunday, or even just a Tuesday where she felt like it, there’d be a caramel cake cooling on the table, the frosting setting up while we snuck tastes with a spoon.

I tried to recreate it once in my twenties and ended up with burnt caramel glued to the stove and a cake that looked like it survived a bar fight. But I’ve come a long way since then. And this version? It’s as close to hers as I’ve ever gotten—without a handwritten recipe card and her apron tied too tight.

Why You’ll Love This Southern Caramel Cake Recipe?

Let’s be real. Caramel frosting can be a little high-maintenance. One minute it’s dreamy and smooth, the next it’s seized up into a candy brick. But when you nail it—when it’s still warm and you spread it just in time? Magic. I’m talking glossy, sticky, melt-on-your-tongue kind of magic.

And the cake? It’s buttery and soft with just a hint of vanilla. Nothing fancy, just a solid, comforting backdrop for all that glorious frosting. No fussy fillings, no ten layers—just two golden rounds of real-deal Southern goodness smothered in a pot of nostalgia.

Ingredient Notes:

Here’s what you’re working with—and why it works:

• All-purpose or cake flour: Cake flour gives you a softer crumb, but if all you’ve got is all-purpose, roll with it. Grandma would.

• Unsalted butter: For both the cake and the caramel. Let it come to room temp before using. Always.

• Granulated sugar: Your classic white sugar for the cake batter.

• Eggs: Room temp, four of ’em. Adds structure and richness.

• Buttermilk: Oh, don’t skip this. It adds that Southern tang and keeps the cake tender.

• Vanilla extract: Because nothing smells more like home than vanilla in a warm oven.

Caramel Frosting Ingredients:

• Dark brown sugar: This is non-negotiable. You need that deep molasses flavor.

• Evaporated milk: Helps balance the sweetness and makes the frosting silky smooth.

• Butter & salt: Builds flavor depth.

• Powdered sugar: You’ll need to sift it—trust me, lumps in frosting are a heartbreak.

• Vanilla: Just a splash at the end brings it all home.

How To Make Southern Caramel Cake?

Step 1: Prep like you mean it.
Preheat the oven to 350°F. Grease and flour two 9-inch pans, or line them with parchment if you’ve got trust issues (I do).

Step 2: Mix dry stuff.
Flour, baking powder, salt—mix it all in one bowl and set it aside like it’s your ace in the hole.

Step 3: Cream butter and sugar.
Beat ‘em till they’re fluffy and pale. Then add your eggs, one at a time, mixing well. Toss in that vanilla.

Step 4: Alternate flour and buttermilk.
Start and end with flour. Buttermilk in between. Go slow. Breathe. You got this.

Step 5: Bake.
Divide the batter, pour into your pans, and bake for 30–35 minutes. You’re looking for golden tops and a clean toothpick.

Step 6: Let them chill.
Cool in pans for 10 minutes, then flip onto racks. Do not rush this. You want room-temp cake when the frosting goes on or you’ll have a caramel slide situation.

Step 7: Make that frosting.
In a saucepan, melt butter with brown sugar and salt. Stir like your life depends on it. Once it’s bubbling and glossy, add the evaporated milk and cook it down a bit—just enough to thicken it.

Step 8: Beat and swirl.
Take it off the heat, move it to a mixing bowl, and beat in powdered sugar, a bit at a time. Add vanilla. Then work fast—spread it on one cake layer, stack the second on top, and cover the whole thing in caramel before it sets. Don’t worry if it’s not perfect. It’s rustic. That’s the charm.

Storage Options:

Room temp for up to 3 days, covered tightly. If it lasts that long. Fridge? Sure—especially in warmer weather. Just know it’ll firm up a bit. A quick microwave zap fixes that. You can freeze slices too. Wrap in plastic, then foil. They’ll keep for 2 months and still taste like a Southern daydream.

Variations and Substitutions:

• No buttermilk? Use whole milk with a splash of vinegar or lemon juice. Let it sit 5 minutes. Boom, faux buttermilk.

• Make it gluten-free: Swap the flour for a 1:1 GF blend. Done.

• Wanna get wild? Add chopped pecans to the frosting or a little bourbon to the caramel sauce. Not traditional, but very welcome.

• Short on time? Use a boxed yellow cake mix and go all-in on the homemade caramel frosting. No shame here.

What to Serve with Southern Caramel Cake?

• Black coffee or sweet tea: Classic Southern pairing.

• Whipped cream: Totally optional, but not mad about it.

• Vanilla bean ice cream: Especially if you sneak a warm slice.

• A side of quiet nostalgia. This cake feels like Sunday afternoons with your favorite people.

Frequently Asked Questions:

Can I make the frosting ahead of time?
You can, but honestly, it sets fast. Best to make and spread while it’s fresh. If you reheat it, stir like your arm’s gonna fall off.

Why did my frosting get grainy?
The sugar probably didn’t fully dissolve. Next time, stir longer and keep that heat low and steady.

Can I make this in a sheet pan?
Yep! Just pour the batter into a greased 9×13 pan. Bake a little longer, and you’ve got yourself a slab of heaven.

So that’s the full scoop on my Southern Caramel Cake Recipe—no filters, no fuss, just cake that tastes like a memory. It’s sweet, it’s old-fashioned, and it’ll win over even the crankiest aunt at Thanksgiving. If you make it, please tell me how it went. Did you cry during the frosting? Did your kitchen smell like pure joy? I wanna hear all of it.

You bring the cake, I’ll bring the coffee. Sound fair?

Keep the Flavor Coming – Try These:

Delicious Leftover Turkey Stuffing Balls – Perfect for Any Occasion!

The Perfect Side Dish – Southern Style Green Beans and Potatoes

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted

Southern Caramel Cake Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

A traditional Southern caramel cake featuring two buttery layers and rich, homemade caramel frosting. Sweet, nostalgic, and perfect for special occasions or family gatherings.

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12 Servings

Ingredients

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For the Cake:

• 3 cups all-purpose flour or 3¼ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk room temperature

For the Caramel Frosting:

• 2 cups packed dark brown sugar
• 1 cup unsalted butter
• ½ teaspoon salt
• ⅔ cup evaporated milk room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar sifted

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Instructions

 

Preheat the Oven and Prepare the Pans:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Set aside.

Combine the Dry Ingredients:

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar:

1. In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.

Incorporate the Eggs and Vanilla:

1. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Alternate Adding the Dry Ingredients and Buttermilk:

1. Reduce the mixer speed to low. Alternately add the flour mixture and buttermilk in three additions, beginning and ending with the flour. Mix until just combined. Do not overmix.

Bake the Cake Layers:

1. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Caramel Frosting:

1. In a medium saucepan over medium heat, combine the brown sugar, butter, and salt. Stir constantly and bring to a gentle boil until the sugar is fully dissolved. Add the evaporated milk and continue to cook, stirring frequently, for an additional 5 to 7 minutes or until the mixture thickens and deepens in color.

Finish the Frosting:

1. Remove the caramel mixture from the heat and transfer it to a heatproof bowl. Gradually beat in the sifted powdered sugar until the mixture is smooth and spreadable. Stir in the vanilla extract.

Assemble and Frost the Cake:

1. Working while the frosting is still warm, place one cake layer on a serving plate. Spread approximately 1 cup of frosting evenly over the surface. Add the second cake layer and spread the remaining frosting over the top and sides. Allow the cake to rest at room temperature for at least 2 hours to set before slicing.

Notes

To make this Southern Caramel Cake gluten-free, substitute the all-purpose or cake flour with a 1:1 gluten-free flour blend designed for baking. Ensure that your baking powder and powdered sugar are certified gluten-free, as some brands may contain trace amounts of gluten or cross-contamination risk. All other ingredients are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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