Southern Caramel Cake

This buttery Southern Caramel Cake is the kind of old-fashioned dessert that brings everyone running to the table. Three tender layers of homemade cake are generously coated with rich, creamy caramel frosting, creating a decadent treat that’s sweet, nostalgic, and downright irresistible.

Easy Southern Caramel Cake Recipe

This scratch-made Southern-style Caramel Layer Cake is unapologetically sweet, wonderfully buttery, and the kind of old-fashioned dessert that has a way of making any occasion feel a little more special. Beloved across the South, caramel cake is one of those treasured desserts that folks look forward to seeing on the table, and there’s rarely a slice left over once everyone gets a taste.

With tender, buttery cake layers and rich homemade caramel frosting, every bite is packed with that irresistible caramel flavor that keeps you coming back for another slice.

While this Southern favorite is especially welcome during the holidays, making appearances at Thanksgiving and Christmas gatherings, it’s just as fitting for birthdays, Sunday suppers, showers, and other special celebrations. There’s something about a homemade caramel cake that feels downright comforting, simple enough to be familiar, yet special enough to have everyone asking for the recipe.

Key ingredients you’ll need to make simple Southern Living Caramel Cake Recipe: (Scroll down for the fully printable recipe card and quantities.)

• Flour – All purpose flour forms the base of the cake batter.
• Leavening – Baking powder gives rise to the cake while baking and 1/2 teaspoon salt balances the flavor.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Fats – A combination of butter and vegetable shortening gives this cake an irresistible texture.
• Flavoring – Vanilla extract, large eggs and buttermilk.
• Caramel Frosting –  Butter, evaporated milk, dark brown sugar, vanilla extract, vanilla extract and sifted powdered sugar.

How to Make the Best Southern Caramel Cake Recipe

• Heat Oven and Prepare Cake Pans – Preheat oven and spray three 8-inch pns or two 9-inch round cake pans with nonstick baking spray.
• Sift Dry Ingredients – Use a whisk to stir together the flour, baking powder and salt. Set aside
• Creamed Ingredients – Use a mixer on medium speed to cream together the 3/4 cup butter, shortening, vanilla, brown sugar and granulated sugar in a large bowl.
• Add Eggs – Add the eggs one at a time beating well after each addition.
• Combine – Add sifted flour mixture creamed butter mixture alternately with the buttermilk. Beat until fully combined.
• Transfer Cake Batter to Pans – Pour batter evenly between the prepared pans.
• Oven – Bake per the cook time in the recipe until a toothpick inserted into the center that comes back clean.
• Cool the Layers – Cool completely in the pans on a wire rack.
• Make Caramel Frosting – Melt together butter, evaporated milk and brown sugar in a medium saucepan, simmer until the sugar is dissolved. Add vanilla extract, mix well. Set aside to cool to lukewarm.
• Beat in Confectioners Sugar – Once lukewarm, use an electric mixer on medium-low to gradually beat in powdered sugar until smooth and spreadable.
• Frost the Cake – Spread frosting between layers, top and sides of the cake.
• Refrigerate – Chill Caramel Cake for at least 4 hours to set.

Kitchen Equipment to Make Caramel Cake

• Electric mixer. You can use a stand mixer fitted with the paddle attachment or a hand mixer.
• Large bowl, medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• 8-inch round cake pans or 9-inch cake pans.
• Wire rack.
• Medium size saucepan or pot to make the caramel frosting.
• Wooden spoon or heat safe rubber spatula for stirring the frosting.
• Offset spatula.
• You’ll also need a cake stand or platter for the cake.

Recipe Variations, Tips and Substitutions

• Nuts – You could garnish the top of this cake with toasted chopped pecans or walnuts for crunch, if you’d like.
• Buttermilk – You can replace buttermilk with sour cream in a pinch. To make homemade buttermilk to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5-10 minutes, then stir and proceed with the recipe.
• Vegetable Shortening – Solid shortening stabilizes the cake batter and enhances the texture. You could use all butter, if that’s your preference.

Tips for Making Caramel Icing

• Adjust the Amount of Powdered Sugar – The reason I give a range for the amount of powdered sugar for the frosting, is due to the fact that you can adjust the amount depending on how many layers you make. For example, a 2 layer cake will need less icing, and a 3 layer cake made with 9-inch cake pans may need more. You can adapt the amount of confectioner’s sugar, according to your needs.
• Heavy Cream – You can add 1 tablespoon of half and half or heavy cream to thin the frosting. Add in small increments to prevent thinning too much.
• Caramel Frosting Tips – The icing may begin to set while you work. Have your cake layers completely cooled and ready to go so you can work quickly.
• Use a Warm Knife – I also recommend having nearby a glass filled with hot water. Dip the icing spatula into the water, dry with a cloth then continue to work. This will also help smooth the surface of the frosting.
• Swirls – You can frost this cake any way that suits your fancy. To achieve the design demonstrated in the images, use the tip of an icing spatula beginning in the middle of the cake. Turn the cake making a spiral design until you reach the outer edge.

Storage and Leftovers

• Leftovers – Store leftover Southern Caramel Cake in an airtight container or covered in plastic wrap chilled in the refrigerator for up to one week.
• Freezer – You can freeze Caramel Cake for up to 2 months. Thaw in the fridge and enjoy.

More Southern Style Cake Recipes to Make

If you’re in the mood for making scratch made Southern cakes, you’ve come to the right place! More cake recipes you may also like to try:

• My mile high Banana Pudding Layer Cake is dressed to impress.
• Buttered Rum Cake is a holiday classic filled with nostalgia.
• Southern Hummingbird Cake is credited by Southern Living to have been created by Mrs. Wiggins from right here in my neck of the woods in North Carolina.
• Coconut Cream Cake is simply luscious.
• You won’t find a better recipe for Italian Cream Cake anywhere else. It’s a show stopper!
• My recipe for Buttered Rum Cake is a holiday must-make.
• If simplicity is the name of the game, you can never go wrong with a homemade Million Dollar Pound Cake.
• Blackberry Cake from Preppy Kitchen.

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Helpful Kitchen Items:

• Cake Pans
• Mixer
• Mixing Bowls
• Icing Spatula Set