Classic Southern Caramel Cake Recipe

This Classic Southern Caramel Cake is a decadent and moist cake topped with a rich, buttery caramel icing. It’s perfect for any special occasion or just a sweet treat to enjoy with loved ones.


For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

For the Caramel Icing:

  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • 1/2 cup whole milk
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract


For the Cake:

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Mix Dry Ingredients:
    In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
  4. Add Eggs:
    Add the eggs one at a time, beating well after each addition.
  5. Combine Wet and Dry Ingredients:
    Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined after each addition.
  6. Add Vanilla:
    Stir in the vanilla extract.
  7. Bake:
    Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

For the Caramel Icing:

  1. Melt Butter:
    In a medium saucepan, melt the butter over medium heat.
  2. Add Brown Sugar and Milk:
    Stir in the brown sugar and milk. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 minutes, stirring constantly.
  3. Cool Mixture:
    Remove the pan from heat and let it cool for about 10 minutes.
  4. Add Powdered Sugar and Vanilla:
    Gradually whisk in the powdered sugar and vanilla extract until the icing is smooth and spreadable. If the icing becomes too thick, add a small amount of milk until you reach the desired consistency.

Assemble the Cake:

  1. Layer the Cake:
    Place one cake layer on a serving plate. Spread a layer of caramel icing over the top. Repeat with the second and third layers.
  2. Ice the Cake:
    Spread the remaining caramel icing over the top and sides of the cake.
  3. Set:
    Allow the cake to sit for at least 30 minutes before serving to let the icing set.

Enjoy your Classic Southern Caramel Cake!

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