🍰 Southern Caramel Cake – Don’t LOSE This Recipe! 😍
A true Southern classic with tender yellow cake layers and rich, old-fashioned caramel icing
This is the real deal—sweet, buttery cake with a cooked caramel frosting that sets just right. It’s the cake everyone remembers from church dinners and family gatherings.
🛒 Ingredients
Cake
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs (room temperature)
1 cup whole milk
2 tsp vanilla extract
Southern Caramel Icing
½ cup unsalted butter
1 cup brown sugar (packed)
¼ cup heavy cream
¼ cup whole milk
Pinch of salt
2–2½ cups powdered sugar (sifted)
1 tsp vanilla extract
👩🍳 Instructions
Make the Cake
Preheat oven to 350°F (180°C). Grease and flour two 9-inch round pans.
Whisk flour, baking powder, and salt together.
Cream butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each.
Add dry ingredients alternately with milk.
Stir in vanilla.
Divide batter evenly and bake 25–30 minutes, until a toothpick comes out clean.
Cool completely before frosting.
Make the Caramel Icing
In a saucepan over medium heat, melt butter.
Add brown sugar and cook, stirring constantly, 2–3 minutes.
Slowly add cream, milk, and salt. Bring to a gentle boil.
Reduce heat and simmer 3–4 minutes, stirring constantly.
Remove from heat and whisk in powdered sugar and vanilla until smooth and spreadable.
If too thick → add a splash of milk
If too thin → let it cool slightly
🍯 Assemble
Spread warm caramel icing between cake layers, then over the top and sides.
Work quickly—this icing sets as it cools!
⭐ Pro Tips (Southern Secrets)
Use warm icing for easy spreading
Don’t overcook the caramel or it will turn grainy
Pairs perfectly with coffee or sweet tea ☕🫖
📌 SAVE THIS RECIPE — this is the kind of cake people talk about for years. Want a 3-layer version, buttermilk cake, or salted caramel twist next? 😋
