Southern Caramel Cake Recipe
Introduction
Few desserts embody Southern hospitality quite like a Southern Caramel Cake. This classic treat is rich, buttery, and layered with nostalgia. The tender crumb of the cake pairs beautifully with the deep, golden sweetness of homemade caramel frosting. It’s the kind of dessert that graces holiday tables, Sunday dinners, and family reunions — a true heirloom recipe passed down through generations.
This expanded recipe guide will walk you through every detail, from ingredients to tips, ensuring your caramel cake turns out bakery‑worthy.
Ingredients
Cake
1 cup (226 g) butter, room temperature
2 cups (396 g) sugar
4 large eggs (200 g), room temperature
3 cups (360 g) self‑rising flour
1 cup (227 g) buttermilk, room temperature
Caramel Frosting (Optional but Traditional)
1 cup (200 g) granulated sugar
½ cup (113 g) butter
½ cup (120 ml) evaporated milk
1 tsp vanilla extract
Instructions
Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans.
Cream butter and sugar together until pale and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Alternate adding flour and buttermilk, beginning and ending with flour. Mix gently until smooth.
Step 2: Bake the Cake
Divide batter evenly between pans.
Bake 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.
Step 3: Make the Caramel Frosting
In a saucepan, melt butter and sugar over medium heat.
Stir in evaporated milk and cook until mixture thickens and turns golden brown (about 8–10 minutes).
Remove from heat, stir in vanilla, and let cool slightly before spreading.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of caramel frosting.
Top with second cake layer and cover the entire cake with frosting.
Allow frosting to set before slicing.
Time & Yield
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Frosting Time: 10 minutes
Total Time: ~1 hour
Yield: 12–16 slices
Tips & Tricks
Room temperature ingredients ensure a smooth batter.
Don’t rush the caramel — slow cooking develops flavor.
For extra depth, add a pinch of salt to the frosting.
Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days.
Variations
Nutty Caramel Cake: Sprinkle chopped pecans between layers.
Salted Caramel Twist: Add flaky sea salt to frosting.
Layered Elegance: Bake in three pans for a taller cake.
Serving Suggestions
Pair with coffee or sweet tea.
Serve with a scoop of vanilla ice cream.
Garnish with caramel drizzle or candied pecans.
FAQs
Q: Can I use regular flour instead of self‑rising?
A: Yes, add 1 tsp baking powder + ¼ tsp salt per cup of flour.
Q: Can I make frosting ahead?
A: Yes, refrigerate and reheat gently before spreading.
Q: Why is my caramel grainy?
A: Stir constantly and avoid high heat to prevent crystallization.
Conclusion
This Southern Caramel Cake is a timeless dessert that balances buttery richness with caramel sweetness. It’s a show‑stopping centerpiece for gatherings and a comforting treat for everyday indulgence.