Here’s a true Southern Caramel Cake 🍰✨ Soft, buttery layers with old-fashioned cooked caramel icing—this is the cake every Southern grandma was famous for.
🍰 Southern Caramel Cake
🛒 Ingredients
For the cake layers:
2½ cups (315 g) all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, separated
1 cup (240 ml) whole milk
2 tsp vanilla extract
For the caramel icing:
½ cup (115 g) unsalted butter
1 cup (200 g) brown sugar
¼ cup (60 ml) whole milk or evaporated milk
2½–3 cups powdered sugar
1 tsp vanilla extract
👩🍳 Instructions
Make the cake:
Preheat oven to 350°F (175°C). Grease and flour 3 round 9-inch pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time, beating well.
Add flour mixture alternately with milk.
Beat egg whites until stiff peaks form. Gently fold into batter.
Divide batter evenly among pans. Bake 22–25 minutes. Cool completely.
Make the caramel icing:
In a saucepan, melt butter over medium heat.
Add brown sugar and milk. Bring to a gentle boil, stirring constantly.
Boil 2–3 minutes, then remove from heat.
Stir in powdered sugar and vanilla until smooth and spreadable. (Add more sugar if thin, a splash of milk if thick.)
