Here’s a classic recipe for a Southern Caramel Cake—a tender, buttery cake with rich caramel frosting and a drizzle of caramel sauce. 🍰
Ingredients (for a 9×13-inch cake or 2-layer 9-inch cakes)
For the cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
For the caramel frosting:
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) milk or heavy cream
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp vanilla extract
Optional caramel drizzle:
- ¼ cup caramel sauce for topping
Instructions
- Preheat oven:
- 350 °F (175 °C). Grease and flour two 9-inch round pans or one 9×13-inch pan.
- Make the cake:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan(s).
- Bake:
- Bake for 25–35 minutes (round pans) or 35–40 minutes (9×13 pan), or until a toothpick inserted in the center comes out clean.
- Let cake cool completely on a wire rack.
- Make the caramel frosting:
- In a small saucepan, melt brown sugar and butter over medium heat.
- Stir in milk and bring to a gentle boil for 1–2 minutes.
- Remove from heat, let cool slightly, then whisk in powdered sugar and vanilla until smooth.
- Assemble the cake:
- If using two layers, spread frosting between layers and on top.
- For 9×13 pan, spread frosting evenly over the cooled cake.
- Optional: drizzle extra caramel sauce over the top for added decadence.
- Serve:
- Slice and enjoy! This cake is especially delicious with a cup of coffee or sweet tea.
Tips
- For extra moist cake, brush each layer with a little warm milk or simple syrup before frosting.
- Caramel flavor boost: Add ½ tsp sea salt to the frosting for salted caramel cake.
- Cake can be made a day ahead—the flavors deepen overnight.
I can also give a simpler one-bowl version that’s faster to make but still keeps that classic Southern caramel flavor.
Do you want me to share that quick version?
