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4.9 from 168 votes

Southern Caramel Cake

This Southern Caramel Cake recipe is made with layers of homemade moist yellow cake with a luscious thick caramel icing made from scratch! It's rich and delicious and perfect for any special occasion!

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Chilling Time
1 hr
Total Time
4 hrs
Servings: 12 servings
Calories: 853 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 1 cup salted butter softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (375g) or 3 1/4 cups cake flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream room temperature
  • 1/4 cup whole milk room temperature
For the Frosting
  • 1 cup salted butter cubed
  • 3 3/4 cups granulated sugar
  • 2 (12-ounce) cans evaporated milk
  • 2 teaspoons vanilla extract

Instructions

For the Cake
    Cup of Yum
  1. Preheat oven to 350°F. Line two 9-inch cake pans with parchment paper circles and spray with baking spray.
  2. Cream butter and sugar. Add eggs one at a time. Add vanilla extract.
  3. Add flour, baking powder, and salt alternately with sour cream and milk.
  4. Bake for 30-35 minutes. Cool in pans for 10 minutes before turning out onto a wire rack to cool completely. (Or bake in 3 pans for 23-30 minutes.)
For the Frosting
  1. Combine butter, sugar, and evaporated milk in a large saucepan over medium heat, stirring until melted.
  2. Reduce heat to medium-low and cook for about 1 1/2 to 2 hours, stirring occasionally to make sure it doesn't burn, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer clipped to the side of the pan. It should have thickened and turned a beautiful caramel brown color.
  3. Remove from the heat and stir in the vanilla extract. Let the caramel icing cool for about 20 to 25 minutes before icing the cake so it can set up more. To thicken it even more, you can beat it with a sturdy wooden spoon for 20 to 25 minutes until it reaches a glossy, smooth, thick consistency that is spreadable or you can actually transfer the mixture to a mixing bowl and beat with the paddle attachment for more of a frosting than a caramel icing. If the icing gets too thick, add just enough milk to make it spreadable again.
  4. Frost the cake layers with the caramel icing, then chill to set.

Notes

  • Storage: This cake will keep at room temperature for 3-4 days. You can also refrigerate it for 5-7 days, but plan ahead so it can come to room temperature before serving, otherwise the slices will taste stale.

Nutrition Information

Calories 853kcal (43%) Carbohydrates 129g (43%) Protein 6g (12%) Fat 37g (57%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 148mg (49%) Sodium 477mg (20%) Potassium 99mg (3%) Fiber 1g (4%) Sugar 105g (210%) Vitamin A 1153IU (23%) Vitamin C 0.2mg (0%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 853

% Daily Value*

Calories 853kcal 43%
Carbohydrates 129g 43%
Protein 6g 12%
Fat 37g 57%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 148mg 49%
Sodium 477mg 20%
Potassium 99mg 2%
Fiber 1g 4%
Sugar 105g 210%
Vitamin A 1153IU 23%
Vitamin C 0.2mg 0%
Calcium 108mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.