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The Best Southern Caramel Cake Recipe

Close-up of a moist slice of vanilla caramel cake layered with cream and generously topped with dripping caramel sauce.
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Make this classic Southern Caramel Cake featuring moist vanilla layers and a rich, homemade caramel frosting. This reliable recipe delivers a showstopper dessert that balances sweetness perfectly.

Ingredients

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  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup packed light brown sugar (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/4 cup water (for caramel sauce)
  • 1/4 cup light corn syrup (for caramel sauce)
  • 1/2 teaspoon salt (for caramel sauce)
  • 1/2 cup (1 stick) unsalted butter (for caramel frosting)
  • 1/4 cup milk or heavy cream (for caramel frosting)
  • 1 teaspoon vanilla extract (for caramel frosting)
  • 1/4 teaspoon salt (for caramel frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Caramel Sauce: In a medium saucepan, combine the brown sugar, heavy cream, water, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves.
  9. Bring the mixture to a boil without stirring. Cook for 5 to 7 minutes, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer. Remove from heat and let cool slightly.
  10. Prepare the Caramel Frosting: In a saucepan, melt the 1/2 cup butter over medium heat until it turns a deep amber color (this creates a nutty flavor). Watch carefully to prevent burning.
  11. Carefully whisk in the remaining 1/4 cup heavy cream or milk; the mixture will bubble vigorously. Stir in the 1 cup granulated sugar, 1/4 cup water, and 1/4 teaspoon salt. Bring to a boil and cook without stirring until the mixture reaches 235°F (soft-ball stage).
  12. Remove from heat and let the frosting cool completely, stirring occasionally until it thickens to a spreadable consistency. Stir in the vanilla extract.
  13. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top. Place the second layer on top and frost. Repeat with the third layer. Use the remaining frosting to cover the top and sides of the cake.
  14. For an extra gooey finish, drizzle any remaining Caramel Sauce over the top before serving.

Notes

  • For a salted caramel variation, add 1/2 teaspoon of flaky sea salt to the finished frosting.
  • Ensure your buttermilk is at room temperature for the best cake texture.
  • This cake tastes best when assembled a few hours before serving, allowing the frosting to set slightly.

Nutrition

Find it online: https://alchemychef.com/caramel-cake-southern-style-moist-recipe/