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The Best Southern Caramel Cake Recipe

Close-up of a tall slice of caramel cake layered with cream filling and drizzled heavily with rich caramel sauce.
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You deserve a showstopper dessert. This recipe delivers incredibly moist vanilla cake layers topped with a rich, buttery homemade caramel frosting. It is the authentic, decadent Southern Caramel Cake you have been searching for.

Ingredients

Scale
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) water
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 1/2 cup (1 stick or 113g) unsalted butter (for caramel sauce)
  • 1/2 cup (120ml) heavy cream (for caramel sauce)
  • 1/4 teaspoon salt (for caramel sauce)
  • 3 cups (360g) powdered sugar (for frosting)
  • 1/2 cup (1 stick or 113g) unsalted butter, softened (for frosting)
  • 1/4 cup (60ml) heavy cream (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt for the cake layers.
  3. Add the softened butter and oil to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk. Add this wet mixture to the dry ingredients and mix until just combined.
  5. Slowly pour in the 1/2 cup of water while mixing on low speed until you have a smooth batter. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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: Combine 1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, and 1/4 teaspoon salt in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture turns a deep amber color. Remove from heat and stir in 1/4 cup of the cooled cake layers’ residual liquid if needed to thin slightly. Set aside to cool slightly.
  9. Prepare the caramel frosting: Beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, alternating with the 1/4 cup heavy cream and vanilla extract. Beat until smooth.
  10. Slowly beat in 1/2 cup of the cooled caramel sauce into the frosting until you achieve a rich, buttery caramel icing.
  11. Once the cake layers are completely cool, place one layer on your serving plate. Brush generously with some of the remaining plain caramel sauce.
  12. Spread a layer of the caramel frosting over the first layer. Top with the second cake layer.
  13. Frost the top and sides of the entire cake with the remaining caramel frosting. Drizzle extra caramel sauce over the top for a bakery style finish.

Notes

  • For an Old Fashioned Caramel Cake feel, use a slightly darker caramel sauce for a deeper flavor profile.
  • If you want a Salted Caramel Cake, sprinkle flaky sea salt over the top layer of frosting before serving.
  • This recipe makes a decadent dessert cake perfect for holidays or special occasions.

Nutrition

Find it online: https://magazinemeal.com/caramel-cake-recipe-southern-showstopper/