Southern Caramel Cake

Southern Caramel Cake Recipe

Yields: 8–10 servings
Prep Time: 30 min
Bake Time: 30–35 min

Ingredients

For the Cake

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup buttermilk (room temperature)

For the Caramel Frosting

• 1 cup (2 sticks) unsalted butter

• 1 cup packed brown sugar

• ½ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt

• Powdered sugar (optional, for thickening if needed)

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then stir in vanilla.

5. Alternately add dry ingredients and buttermilk (beginning and ending with dry), mixing until just combined.

6. Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean.

7. Let cakes cool in pans 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Caramel Frosting

1. In a medium saucepan, melt butter over medium heat.

2. Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly.

3. Let simmer 3–4 minutes until slightly thickened. Remove from heat.

4. Stir in vanilla and salt. Let cool until slightly thickened but still pourable.

5. Optional: whisk in a few tablespoons of powdered sugar if you want a thicker frosting for spreading.

3. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of caramel frosting on top.

2. Place second cake layer on top and pour remaining caramel frosting over the top, letting it drip slightly down the sides.

3. Let frosting set for 20–30 minutes before slicing.

Tips

• Use real butter for the best caramel flavor.

• For extra richness, brush cake layers with a simple syrup (½ cup sugar + ½ cup water, boiled and cooled) to keep the cake moist.

• Caramel frosting thickens as it cools—if too thick, gently reheat over low heat before spreading.

• Optional: sprinkle chopped pecans on top for a Southern touch.

This version gives you a moist, tender cake with a rich, buttery caramel frosting that’s perfectly Southern-style—just like Grandma would make.

I can also give a shortcut one-bowl caramel cake version that’s slightly lighter and quicker but still rich and delicious.