🍰 Southern Caramel Cake — Don’t LOSE This Recipe! 😍
A true Southern classic with soft yellow cake layers and rich, old-fashioned caramel icing that sets perfectly
This is the real deal—the kind of cake everyone remembers from Sunday dinners, church gatherings, and grandma’s kitchen.
🛒 Ingredients
Cake
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated 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.
Cream butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, beating 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
Melt butter in a saucepan over medium heat.
Stir in brown sugar and cook 2–3 minutes, stirring constantly.
Slowly add cream, milk, and salt; bring to a gentle boil.
Reduce heat and simmer 3–4 minutes, stirring nonstop.
Remove from heat and whisk in powdered sugar and vanilla until smooth and spreadable.
👉 If icing thickens too fast, add a splash of milk. 👉 If too thin, let it cool slightly—it thickens as it sets.
🍯 Assemble
Spread warm caramel icing between layers, then over the top and sides.
Work quickly—this icing sets as it cools!
⭐ Southern Secrets
Use warm icing, not hot
Don’t overcook the caramel or it will turn grainy
Perfect with coffee or sweet tea ☕🫖
📌 SAVE THIS RECIPE — once you make it, people will ask for it every time. Want a 3-layer version, salted caramel twist, or buttermilk cake base next? 😋
