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Classic Southern Caramel Cake Recipe

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3.9 from 20 reviews

  • Author: Amina
  • Total Time: 3 hours 30 minutes
  • Yield: 18 servings

Description

Classic Southern Caramel Cake is a luscious, multi-layered vanilla cake generously iced with a rich, homemade caramel icing. Moist and tender layers are baked to perfection and topped with a deeply flavored caramel sauce that is cooked slowly to achieve a smooth, amber glaze. This cake is a true Southern dessert favorite, perfect for special occasions and gatherings.

Ingredients

Vanilla Cake

  • 1 cup (224g) unsalted butter, room temperature
  • 3 cups (725g) sugar
  • 7 large eggs, room temperature
  • 3 cups (390g) sifted cake flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (230ml) sour cream, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract

Caramel Icing

  • 3/4 cup (168g) unsalted butter
  • 2 (12-ounce) cans evaporated milk (24 oz total)
  • 2 cups (414g) sugar
  • Pinch salt
  • 1 tbsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Prepare three 9-inch cake pans by lining the bottoms with parchment paper rounds and greasing the sides to ensure easy release after baking.
  2. Cream Butter and Sugar: Using the whisk attachment of your mixer, beat the room temperature butter on high speed for 2 minutes until smooth. Add the sugar and continue beating with the beater attachment for 5 more minutes until the mixture is pale yellow and fluffy, which helps create a light cake texture.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and maintain a smooth batter. Scrape down the sides of the bowl as needed to keep the mixture even.
  4. Add Dry Ingredients: Lower the mixer speed to low and add the sifted cake flour in two batches. Then add the salt, baking powder, and baking soda and mix until just combined—avoid overmixing to prevent a dense cake.
  5. Add Wet Ingredients: Add the sour cream, vegetable oil, and vanilla extract. Scrape the sides and bottom of the bowl and mix until the batter is silky and uniform.
  6. Divide and Bake: Evenly divide the cake batter among the three prepared pans. Bake for 27 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool Layers: Allow the cake layers to cool in the pans for about 10 minutes. Then, transfer the layers to wire racks to cool completely to room temperature before icing.
  8. Make Caramel Icing Phase 1: In a medium saucepan over medium-low heat, combine evaporated milk, sugar, unsalted butter, and a pinch of salt. Melt and cook gently, noticing the butter begin to separate and develop a yellow, oily film as the mixture heats.
  9. Caramel Icing Phase 2: Increase to a slow boil, monitoring as bubbles appear and grow larger on the surface. Continue cooking and stirring occasionally to blend the ingredients as the caramel begins to develop.
  10. Caramel Icing Phase 3: White clumps will appear on the surface—this is normal. Stir occasionally to reincorporate clumps, watching as the caramel gradually takes on a light golden hue that deepens over time.
  11. Caramel Icing Phase 4: Reduce heat to low to avoid burning. The bubbling will slow to a simmer as caramel thickens and becomes an amber brown. The caramel is done when it coats the back of a spoon. Remove from heat and stir in vanilla extract. Allow cooling for about 30 minutes until thickened for easier spreading.
  12. Assemble the Cake: Place the first cake layer on your serving plate and spread roughly one third of the caramel icing on top. It’s expected that some icing will drip down the sides.
  13. Add Second Layer: Position the second cake layer on top and spread another third of the caramel icing evenly over it.
  14. Add Final Layer: Place the last cake layer upside down to create a flat top. Ice the top and sides with a thin layer of caramel to seal in crumbs.
  15. Finish Icing: Pour the remaining caramel icing over the cake, allowing it to drip naturally down the sides for a beautiful finish.
  16. Serve: Let the cake come to room temperature before serving to enjoy the perfect texture and flavor of both cake and caramel icing.

Notes

  • Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature before starting for best texture.
  • Sift the cake flour to avoid lumps and ensure a tender crumb.
  • Do not rush the caramel cooking process; low and slow heat yields the smoothest, richest caramel.
  • Cool the cake layers completely before icing to prevent the caramel from melting.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Serve at room temperature for best flavor and texture.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://aminabakes.com/classic-southern-caramel-cake-recipe/