Southern Caramel Cake (A Timeless Family Favorite)

Southern Caramel Cake is one of those treasured desserts that feels like home with every bite. Known for its tender yellow cake layers and rich, buttery caramel icing, this cake has been passed down through generations in Southern kitchens. It’s the kind of dessert that shows up at Sunday dinners, holidays, and special celebrations, always made with care and patience.

What makes this cake truly special is the homemade caramel frosting. It’s cooked slowly until deep golden, then poured warm over the cake so it sets into a smooth, glossy finish. This is not a rushed recipe, but the result is worth every minute.

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup whole milk

• 2 teaspoons vanilla extract

For the Caramel Frosting

• 1 cup unsalted butter

• 2 cups packed brown sugar

• ½ cup whole milk or heavy cream

• 4 to 5 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

Step 2: Make the Cake Batter

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined. Stir in the vanilla extract.

Step 3: Bake

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

How to Make the Caramel Frosting

Step 4: Cook the Caramel

In a medium saucepan over medium heat, melt the butter. Add the brown sugar and milk, stirring constantly. Bring to a gentle boil and cook for 3–5 minutes, stirring continuously, until smooth and slightly thickened.

Remove from heat and stir in the vanilla extract.

Step 5: Finish the Frosting

Gradually whisk in the powdered sugar until the frosting reaches a thick but pourable consistency. If it becomes too thick, add a tablespoon of warm milk as needed.

Assemble the Cake

Place one cake layer on a serving plate. Pour a portion of the warm caramel frosting over the top, spreading gently. Place the second layer on top and pour the remaining frosting over the entire cake, allowing it to drip naturally down the sides.

Let the frosting set for 15–20 minutes before slicing.

Tips for the Best Southern Caramel Cake

• Work quickly once the frosting is ready; caramel sets fast

• Use room-temperature ingredients for a smoother batter

• Do not overmix the cake batter

• Store covered at room temperature for up to two days

Final Thoughts

Southern Caramel Cake is more than just a dessert—it’s a tradition. Rich, buttery, and deeply comforting, this cake is perfect for gatherings or whenever you want something truly special.