If you’ve ever wanted to experience pure Southern comfort in dessert form, the Classic Southern Caramel Cake is a showstopper that delivers old-fashioned sweetness in every bite. This beloved layer cake boasts tender, buttery layers wrapped in a dreamy caramel frosting that’s as rich as it is nostalgic. Whether for a holiday, birthday, or just because, this cake brings people together and creates instant memories. Get ready to discover why the Classic Southern Caramel Cake is a true treasure in Southern baking!
Ingredients You’ll Need
The beauty of this cake is that it comes together from a handful of humble ingredients, each playing a crucial role in creating the distinct flavor and luscious texture. From the creamy butter to the deep brown sugar, every component brings something special to the Classic Southern Caramel Cake.
- All-purpose flour: The foundation for a sturdy-yet-tender crumb that holds up beautifully to the generous frosting.
- Baking powder: Gives the cake its rise, making each slice light and fluffy.
- Salt: Just a pinch heightens the sweetness and deepens the caramel notes.
- Unsalted butter: Used generously in both cake and frosting, it adds rich flavor and softness.
- Granulated sugar: Sweetens the cake layers and helps create their golden color.
- Eggs: Bring structure and a lovely richness to the batter.
- Vanilla extract: Infuses the cake and frosting with aromatic warmth.
- Whole milk: Moistens the cake, giving it a melt-in-your-mouth texture.
- Light brown sugar: The secret to the caramel frosting’s irresistible, toasty flavor.
- Heavy cream or whole milk (for frosting): Makes the frosting silky and spreadable.
- Powdered sugar: Sifted for a smooth, lump-free caramel frosting.
How to Make Classic Southern Caramel Cake
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans. Grease them well and dust lightly with flour to ensure an easy release. In a separate bowl, whisk together your flour, baking powder, and salt—this means your leavening is evenly distributed and your cake bakes up perfectly every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 to 5 minutes. This step is key for aerating the batter, resulting in cake layers that are soft and tender. Don’t rush it—let the mixer do its magic!
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Pour in the vanilla extract, which will give the Classic Southern Caramel Cake its signature warmth and depth of flavor.
Step 4: Combine Wet and Dry Ingredients
Alternate adding your dry ingredients and milk to the butter mixture, starting and ending with the dry. This technique helps maintain the cake’s structure. Gently mix just until combined—overmixing can make the cake tough.
Step 5: Bake the Cake Layers
Divide your batter evenly between the prepared pans, smoothing the tops. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to finish cooling completely.
Step 6: Make the Caramel Frosting
In a medium saucepan over medium heat, melt the butter and add the brown sugar, stirring constantly until the mixture is bubbly—this starts the caramelization process. Stir in the milk and salt, bring it to a gentle boil, then remove from heat and let cool for about 5 to 10 minutes. Gradually beat in the sifted powdered sugar and vanilla until the frosting is smooth and spreadable. If it’s too thick, a splash of milk will loosen it; if too thin, add a bit more powdered sugar.
Step 7: Assemble and Frost Your Cake
Place one cake layer on a serving plate and cover it with a thick layer of caramel frosting. Top with the second cake layer, then generously frost the top and sides. The frosting sets up quickly, so work efficiently for that classic, luscious finish.
How to Serve Classic Southern Caramel Cake
Garnishes
A Classic Southern Caramel Cake is a stunner all on its own, but a sprinkle of flaky sea salt or a scattering of toasted pecans on top can add elegance and a lovely contrast to the sweet caramel. For a festive touch, try a light dusting of powdered sugar just before serving.
Side Dishes
Pairing this decadent cake with something fresh and light is always a good idea. A bowl of mixed berries or a scoop of vanilla bean ice cream makes a wonderful counterpoint to the rich, buttery crumb and sweet caramel frosting.
Creative Ways to Present
For special occasions, slice the cake into thin layers and serve as a towering layer cake or cut into squares for bite-sized treats at parties. You can even use extra caramel frosting as a dip for apple slices on the side—because why not keep the caramel theme going?
Make Ahead and Storage
Storing Leftovers
Keep any remaining Classic Southern Caramel Cake tightly covered at room temperature for up to two days. For longer freshness, refrigerate the cake in an airtight container for up to five days. Let it come to room temperature before serving so the frosting softens just right.
Freezing
You can freeze the cake layers (unfrosted) wrapped tightly in plastic and foil for up to two months. For frosted cake, freeze slices on a baking sheet, then transfer to a freezer-safe container. Thaw overnight in the fridge, and the Classic Southern Caramel Cake will taste just as delicious as the day it was made.
Reheating
If you’d like to warm up your cake just slightly, pop a slice in the microwave for 10 to 15 seconds. This softens the frosting and brings back that fresh-from-the-oven flavor without melting the caramel off the cake.
FAQs
Can I make the caramel frosting in advance?
Absolutely! You can prepare the frosting a day ahead and store it, covered, at room temperature. If it thickens too much, just give it a quick stir or add a splash of milk before spreading.
My caramel frosting set up too quickly—what should I do?
If the frosting begins to set before you finish icing the cake, add a little milk and beat until it becomes spreadable again. Working quickly is key, as caramel frosting is known for setting fast!
Can I make this cake in a 9×13-inch pan?
Yes, you can bake the Classic Southern Caramel Cake as a sheet cake. The baking time may vary, so start checking for doneness around the 30-minute mark.
What’s the best way to get perfectly smooth frosting?
Sifting your powdered sugar is essential for a silky caramel frosting. Also, let each cake layer cool completely before frosting so the caramel sets up beautifully and doesn’t slide off.
Can I use salted butter instead of unsalted?
You can, but be sure to reduce or omit the added salt in the recipe to avoid an overly salty cake. The Classic Southern Caramel Cake should taste sweet with just a hint of salt to balance the caramel.
Final Thoughts
There’s nothing quite as satisfying as slicing into a homemade Classic Southern Caramel Cake, especially when you know you’ve poured love and care into every step. It’s a celebration cake, a comfort cake, and a little piece of Southern history all at once. I hope you’ll give it a try and start your own sweet tradition with this timeless favorite!
Print
Classic Southern Caramel Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Enjoy the rich and indulgent flavors of this Classic Southern Caramel Cake, featuring moist layers of vanilla cake smothered in a smooth and buttery brown sugar caramel frosting. Perfect for holidays, special occasions, or anytime you crave a decadent dessert with a nostalgic Southern twist.
Ingredients
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, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk or heavy cream
- 1/4 teaspoon salt
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition to incorporate air and ensure smoothness. Stir in the vanilla extract. Alternately add the dry ingredients and the whole milk to the creamed mixture, starting and ending with the dry ingredients, mixing just until combined. Divide the batter evenly between the cake pans, smoothing the tops with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely.
- Make the Caramel Frosting: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring constantly, for 2 to 3 minutes until the mixture is bubbly and well combined. Stir in the milk and salt, then bring the mixture to a boil. Remove from heat and let it cool for 5 to 10 minutes to thicken slightly. Gradually beat in the sifted powdered sugar and vanilla extract until the frosting is smooth and spreadable. If the frosting is too thick, add a splash of milk to loosen it; if too thin, add more powdered sugar until the desired consistency is reached.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a thick, even layer of the caramel frosting over the top. Carefully add the second cake layer on top and frost the top and sides of the entire cake with the remaining caramel frosting. Let the cake set at room temperature for a bit before slicing to allow the frosting to firm up slightly for clean cuts.
Notes
- This cake is rich and very sweet, making it ideal for holidays or special events where an indulgent dessert is appreciated.
- The caramel frosting sets quickly, so work promptly when spreading to achieve a smooth finish.
- Room temperature ingredients like eggs and milk help achieve a tender, uniform cake crumb.
- Ensure to sift powdered sugar for the frosting to avoid lumps and get a silky texture.
- If desired, decorate with toasted pecans or a light sprinkle of sea salt for extra flavor contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 64g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
