Southern Caramel Cake
Indulge in the rich, buttery decadence of a Southern Caramel Cake, a true Southern classic that's perfect for any celebration or sweet craving. This layered masterpiece features tender, moist cake layers infused with creamy vanilla and a light hint of sweetness, made from scratch with pantry staples like all-purpose flour, whole milk, and eggs. The showstopping element is its silky caramel icing—crafted from light brown sugar, heavy cream, and butter—which is generously swirled between each layer and cascades over the entire cake for a glossy, irresistible finish. With its perfect balance of sweet and buttery flavors, this caramel cake is ideal for birthdays, holidays, or as a centerpiece dessert to impress your guests. Serve it slightly warm or at room temperature to let the caramel icing shine, and watch as it becomes an instant family favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 2 cups light brown sugar (packed)
- 0.5 cup unsalted butter (for caramel icing)
- 0.5 cup heavy cream
- 2 cups powdered sugar (sifted)
- 1 teaspoon pure vanilla extract (for caramel icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans. Set aside.
In a large bowl, cream together the butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Beat until just combined.
Mix in the vanilla extract until fully incorporated.
Divide the batter evenly among the prepared pans. Use an offset spatula to smooth the tops.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, make the caramel icing. In a medium saucepan over medium heat, combine the light brown sugar, butter, and heavy cream. Stir constantly until the sugar dissolves and the mixture comes to a boil.
Lower the heat and simmer for 5-7 minutes, stirring occasionally, until the caramel thickens slightly.
Remove the saucepan from the heat and let the caramel cool for 10 minutes. Gradually beat in the powdered sugar and vanilla extract until the icing is smooth and spreadable.
Place one cake layer on a serving platter. Spread a generous amount of caramel icing on top. Repeat with the second layer and more icing, then top with the final cake layer.
Use the remaining caramel icing to frost the top and sides of the cake, working quickly as the icing will firm up as it cools.
Let the cake sit for 15-20 minutes to allow the icing to set before slicing and serving.
Nutrition Facts
Calories |
9024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.5 g | 462% | |
| Saturated Fat | 218.3 g | 1092% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1672 mg | 557% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 1419.3 g | 516% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 1130.3 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 773 mg | 59% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
