Description
Southern Caramel Cake is a timeless dessert rooted in classic Southern baking traditions. Known for its soft, buttery vanilla layers and rich, silky caramel frosting, this cake delivers deep flavor and nostalgic comfort in every bite. Perfect for holidays, family gatherings, or special occasions, this homemade version balances sweetness with a smooth caramel finish that melts in your mouth. Whether you are an experienced baker or trying it for the first time, this recipe offers a reliable and rewarding result.
Ingredients
For the cake
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cup buttermilk, room temperature
For the frosting
- 1 cup light brown sugar, packed
- 1 cup dark brown sugar, packed
- 1 cup unsalted butter
- ½ teaspoon salt
- ⅓ cup evaporated milk
- ⅓ cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans with spray and parchment paper
- Mix flour, baking powder, baking soda, and salt in a bowl
- In another bowl, beat butter and oil until smooth
- Add granulated sugar and brown sugar and beat until fluffy
- Add eggs one at a time, then mix in vanilla extract
- Add half the dry ingredients and mix
- Pour in half the buttermilk and mix
- Repeat with remaining dry ingredients and buttermilk
- Divide batter evenly into pans and smooth tops
- Bake for 22–28 minutes until a toothpick comes out clean
- Cool cakes completely before frosting
- For frosting, cook butter, brown sugars, salt, evaporated milk, and cream over medium heat until smooth
- Remove from heat and beat in powdered sugar and vanilla until creamy
- Let frosting cool slightly, then spread over cake layers
Notes
- Serve at room temperature for best flavor and texture
- Pair with coffee or milk for a balanced dessert experience
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days, but bring to room temperature before serving
- Freeze unfrosted layers up to 2 months
- Wrap tightly to prevent drying out
- Avoid storing in humid environments to preserve frosting texture