Southern caramel cake is a timeless dessert that has been a staple in my family for generations. This classic Southern caramel cake recipe features a moist, slightly dense yellow butter cake paired with a rich, homemade caramel icing that steals the show. Unlike many modern shortcuts, this recipe stays true to tradition, using granulated sugar and evaporated milk to create the perfect caramel flavor. If you’re looking for an authentic Southern caramel cake that’s worth every bite, this is it!
Ingredients
For the Cake:
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Caramel Icing:
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla extract
Preparation
Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line with parchment paper for easy removal. In a large mixing bowl, beat the butter until light and fluffy. Gradually add the sugar and continue beating for 5 minutes until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Alternate adding the flour and buttermilk, starting and ending with the flour, and mix until just combined. Stir in the vanilla extract. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely on wire racks.
While the cakes cool, prepare the homemade caramel icing. In a saucepan, melt the sugar over medium heat until it turns a deep amber color. Carefully whisk in the evaporated milk and butter, stirring until smooth. Remove from heat and stir in the vanilla extract. Let the icing cool slightly before frosting the cake. Assemble the cake by spreading the caramel icing between layers and over the top and sides. Enjoy this Southern caramel cake masterpiece with family and friends!
