Introduction

Classic Southern Caramel Cake is a beloved dessert featuring tender vanilla layers and a rich, buttery caramel icing. This cake’s signature caramel sauce is cooked slowly to develop deep, golden flavor that perfectly complements the moist cake. It’s a showstopper for any special occasion or Sunday dinner.

A three-layer cake stands on a white plate with soft, light yellow sponge layers separated by two thin layers of smooth, light caramel-colored frosting. The whole cake is evenly covered in the same caramel frosting, which has a glossy, creamy texture and slightly wavy surface. The cake sits on a white marbled surface, and the background is softly blurred with minimal tones, keeping the focus on the cake's simple but appealing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (224g) unsalted butter, room temperature

3 cups (725g) sugar

7 large eggs, room temperature

3 cups (390g) sifted cake flour

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup (230g) sour cream, room temperature

1/2 cup (120ml) vegetable oil

1 tbsp vanilla extract

3/4 cup (168g) unsalted butter (for caramel icing)

2 (12-ounce) cans evaporated milk

2 cups (414g) sugar (for caramel icing)

pinch salt (for caramel icing)

1 tbsp vanilla extract (for caramel icing)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare three 9-inch cake pans by lining the bottoms with parchment paper rounds and greasing the sides.

Step 2: Using the whisk attachment of your mixer, beat 1 cup butter on high speed for 2 minutes until smooth.

Step 3: Add 3 cups sugar and continue beating for another 5 minutes until the mixture is pale yellow and fluffy.

Step 4: Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.

Step 5: Lower mixer speed and add the sifted cake flour in two batches.

Step 6: Add salt, baking powder, and baking soda. Mix until just combined, being careful not to overbeat.

Step 7: Add sour cream, vegetable oil, and 1 tbsp vanilla extract. Scrape the bowl and mix until the batter is silky smooth.

Step 8: Divide batter evenly between prepared pans and bake for 27–32 minutes. Insert a toothpick to check doneness; a few crumbs should stick.

Step 9: Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

Step 10: For the caramel icing, combine evaporated milk, 2 cups sugar, 3/4 cup butter, and a pinch of salt in a medium saucepan over medium-low heat. Melt and begin cooking the mixture.

Step 11: Continue cooking as the butter separates and a yellow oily film forms. Bring to a slow boil; bubbles will form and grow over about 60 minutes. Stir occasionally.

Step 12: White clumps may appear—this is normal. Stir occasionally as the mixture turns a light golden caramel color and bubbles higher over the next 15 minutes.

Step 13: Reduce heat to low and simmer for 10–15 minutes until the caramel thickens and turns an amber brown, coating the back of a spoon. Remove from heat and stir in 1 tbsp vanilla extract. Let cool 30 minutes to thicken before using.

Step 14: Place one cake layer on a serving plate. Spread about one-third of the caramel icing over it, allowing some to drip over the sides.

Step 15: Add the second cake layer and spread another third of the caramel icing on top.

Step 16: Add the final layer upside down and apply a thin layer of caramel over the top and sides.

Step 17: Pour the remaining caramel over the cake, letting it drizzle down the sides before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and even baking.

If you prefer a nuttier flavor, stir in toasted pecans or walnuts into the caramel icing before it cools.

For a quicker caramel, watch closely but do not skip the slow cooking phases to develop the rich flavor.

Invert the final cake layer bottom side up for a more even, flat top surface to ice.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to two days in advance and store them wrapped at room temperature or refrigerated. The caramel icing can also be made ahead and stored separately. Assemble the cake on the day you plan to serve it for best texture.

What is the best way to avoid burning the caramel?

Cook the caramel slowly over medium-low heat and reduce to low once it reaches a simmer. Stir occasionally to prevent sticking, and watch the color carefully. Removing it as soon as it reaches an amber brown that coats the spoon will ensure it doesn’t burn.