Southern caramel cake is a timeless dessert that has been cherished for generations. My family has perfected this recipe over the years, and it’s undoubtedly a Southern favorite. What’s fascinating is that many people discovered this cake after its mention in the movie “The Help,” leading to countless replicas online. However, most of these versions lacked the authenticity of the original. A true Southern caramel cake features a moist yet slightly dense (yet light) yellow butter cake that isn’t overly sweet, allowing the star of the show—the caramel icing—to shine. Unlike shortcuts using brown sugar butterscotch, this recipe uses granulated sugar and evaporated milk to create a rich, authentic caramel flavor.
Ingredients:
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Preparation:
Preheat your oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing them and lining with parchment paper. In a large mixing bowl, beat the butter until light and fluffy, then add the sugar and beat for an additional 5 minutes. Add the eggs one at a time, mixing well after each addition. Alternate between 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 in the pans before transferring to cooling racks. Prepare the Southern Caramel Icing while the cakes cool, then frost the cake layers. Enjoy this decadent, authentic Southern treat!
