If you’re in the mood for a dessert that’s rich, indulgent, and full of Southern charm, this Southern Caramel Cake is the perfect treat! With a moist, buttery cake base and a luscious, homemade caramel frosting that’s simply irresistible, this cake is an absolute crowd-pleaser. The combination of light and fluffy cake layers with the deep, sweet, and creamy caramel frosting is a match made in dessert heaven. This cake is not only great for special occasions but is also an indulgent dessert to enjoy after a long week. Bonus? The caramel frosting is so good, you’ll want to drizzle it over everything!
About The Recipe
This Southern Caramel Cake is not your average cake. It’s a slice of Southern comfort, full of layers of flavor that blend together beautifully. I’ve always loved making cakes that bring people together, and this one, in particular, holds a special place in my heart. I wanted to create a cake that had all the traditional flavors you love, with a twist. When I was developing this recipe, I played around with the ingredients and techniques to get the perfect balance of texture and flavor.
After many test runs (and plenty of taste tests), I’m proud to say this cake is everything you need it to be. It’s sweet but not overly so, with a soft crumb and a rich, caramel frosting that takes it over the top. The frosting itself is the star of the show – it’s smooth, creamy, and full of caramel goodness. The cake is moist, light, and soft, making it the ideal base for the rich caramel topping. This cake is truly the epitome of Southern dessert bliss!
The best part? It’s much easier to make than you’d think, and once you try it, you’ll want to bake it again and again.
Reasons You Will Love This Southern Caramel Cake
- Moist and tender cake layers: The combination of butter and oil in the batter keeps the cake moist and fluffy.
- Rich caramel frosting: The homemade caramel frosting is smooth, velvety, and not too sweet.
- Perfect for any occasion: Whether it’s a family gathering, a birthday, or a holiday, this cake is sure to impress.
- Classic Southern flavors: If you’ve never had caramel cake before, get ready for an unforgettable treat.
Equipment Needed
- 2 9-inch round cake pans
- Stand mixer or electric hand mixer
- Medium saucepan
- Spatula
- Cooling rack
- Offset spatula (for frosting)
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 to room temperature
- 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 cups buttermilk, room temperature
Description:
- Flour – The foundation of this cake, providing the perfect structure.
- Baking powder and soda – Essential for helping the cake rise and keeping it fluffy.
- Salt – Balances the sweetness and enhances the flavor.
- Butter and oil – Combining these gives the cake a light, soft crumb with the right amount of moisture.
- Granulated and brown sugar – These sugars give the cake the perfect sweetness and a touch of caramel-like flavor from the brown sugar.
- Eggs – They bind everything together and provide structure.
- Vanilla extract – Adds that deep, warm flavor you love in classic cakes.
- Buttermilk – The tang from buttermilk balances the sweetness of the sugars and ensures a tender crumb.
How To Make The Perfect Southern Caramel Cake
Step 1: Prepare the Cake Layers
- Preheat the oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans. For extra assurance, you can line the bottoms of the pans with parchment paper and spray the paper with cooking spray.
- Whisk the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure an even distribution of the leavening agents and salt throughout the flour.
- Mix the wet ingredients: In the bowl of a stand mixer, combine the softened butter, vegetable oil, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. The sugar and butter should blend together seamlessly.
- Add the eggs and flavoring: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Take care to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Alternate adding dry ingredients and buttermilk: Start by adding half of the dry ingredients to the wet mixture, mixing on low speed just until combined. Add half of the buttermilk, and mix again until smooth. Repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix – just combine everything until smooth.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Use a spatula to smooth the tops so that the cakes bake evenly. Bake for 22-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
Making the Caramel Frosting
Step 2: Prepare the Caramel Frosting
- Cook the caramel base: In a medium-sized saucepan, combine the light brown sugar, dark brown sugar, unsalted butter, and salt. Place the pan over medium heat, whisking constantly until the butter and sugars are completely melted together. This will form the base of your caramel frosting.
- Add evaporated milk and cream: Once the butter and sugars are melted, pour in the evaporated milk and heavy cream. Whisk to combine. Bring the mixture to a simmer and allow it to cook for about 4 minutes, stirring occasionally. The caramel should start to thicken during this time.
- Cool the caramel mixture: Once the frosting has thickened to a slightly syrupy consistency, immediately pour the mixture into a heatproof mixing bowl. This is where the magic happens – as it cools, the frosting will thicken further, so be sure to move quickly.
- Add powdered sugar: Using an electric hand mixer, gradually mix in the sifted powdered sugar. Beat until the frosting is smooth and the sugar is fully incorporated. Add the vanilla extract and beat for an additional 30 seconds until the frosting is well combined.
Step 3: Assemble the Cake
- Level the cake layers: Once the cakes are completely cooled, if they have domed, use a serrated knife to level the tops so the layers are flat and even. This ensures that your frosting will sit evenly on top of each layer.
- Frost the cake: Place one of the cake layers top side up on a cake stand or serving platter. Spread about ¾ cup of the caramel frosting evenly over the top using an offset spatula. Carefully place the second cake layer on top, with the flattest side facing up. Frost the entire cake with the remaining caramel frosting, making sure to cover the sides and top thoroughly.
- Let the frosting set: After frosting the cake, allow it to sit at room temperature for about 2 hours. This gives the frosting time to firm up and harden, ensuring that it stays in place when you slice the cake.
Decorating the Cake
Step 4: Garnishing and Final Touches
- Optional garnish with more caramel: If you want to make the cake extra special, drizzle a bit more caramel over the top of the cake. This will not only make the cake look even more decadent, but the extra caramel adds an additional burst of flavor.
- Press toasted coconut on the sides (optional): To add a bit of texture and flavor, you can press some toasted coconut flakes along the sides of the cake. This step adds a lovely crunch and a hint of coconut flavor that pairs perfectly with the caramel frosting. Simply toast the coconut flakes in a dry skillet over medium heat until golden, and then gently press them into the frosting.
- Final chilling: After decorating, you can place the cake in the fridge to let it set even further. The frosting will continue to firm up, and it will be easier to slice when it’s fully chilled.
Step 5: Serving the Cake
- Serve and enjoy: After the frosting has completely set, slice the cake and serve it to your guests. Each slice will be a moist, buttery layer of cake with a rich caramel frosting, and a delicate hint of sweetness from the toasted coconut (if you chose to garnish). It’s a crowd-pleaser, perfect for any special occasion, or as an indulgent treat to enjoy after dinner.
How to Store
If you have leftovers (which may be hard to believe, but hey, it happens!), store your Southern Caramel Cake in an airtight container at room temperature for 2-3 days. If the room temperature is too warm, you can refrigerate it for up to a week. The cake can also be frozen, but it’s best enjoyed within a month. Simply slice it and wrap each piece in plastic wrap, then store it in a freezer-safe bag or container.
Enjoy your Southern Caramel Cake! The tender layers, rich caramel frosting, and soft, sweet cake will surely become a favorite treat at your home.
