Southern Caramel Cake Recipe
A traditional Southern caramel cake featuring two buttery layers and rich, homemade caramel frosting. Sweet, nostalgic, and perfect for special occasions or family gatherings.
12 Servings
Ingredients
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
Instructions
Preheat the Oven and Prepare the Pans:
- 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:
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.