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Classic Southern Caramel Cake Recipe

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★★★★★

4.5 from 120 reviews

This Classic Southern Caramel Cake is a rich and moist vanilla layered cake enveloped in a luscious homemade caramel icing made from evaporated milk, butter, and sugar. The cake features a tender crumb achieved through sour cream and vegetable oil, while the signature caramel frosting offers a deep amber sweetness that perfectly balances the fluffy vanilla layers. Ideal for special occasions or an indulgent treat, this cake exemplifies Southern charm and old-fashioned comfort.

Ingredients

Scale

Vanilla Cake

  • 1 cup (224g) unsalted butter, room temperature
  • 3 cups (725g) granulated sugar
  • 7 large eggs, room temperature
  • 3 cups (390g) cake flour, sifted
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (230g) sour cream, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract

Caramel Icing

  • 3/4 cup (168g) unsalted butter
  • 2 cans (12 ounces each) evaporated milk
  • 2 cups (414g) granulated sugar
  • 1 pinch salt
  • 1 tbsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325℉ (163℃). Line the bottoms of three 9-inch round cake pans with parchment paper rounds and grease the sides thoroughly to ensure easy removal of cakes.
  2. Beat Butter: Using the whisk attachment on your mixer, beat 1 cup of room temperature unsalted butter on high speed for 2 minutes until creamy and smooth.
  3. Add Sugar and Beat: Add 3 cups of granulated sugar to the butter and beat on medium-high speed for 5 minutes. The mixture should become pale yellow and fluffy, indicating good aeration.
  4. Incorporate Eggs: Add the 7 eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed to ensure the eggs are fully incorporated and the batter is smooth.
  5. Add Dry Ingredients: Reduce mixer speed to low and add the sifted 3 cups cake flour to the batter in two batches. Then add 1 tsp salt, 1/2 tsp baking powder, and 1/2 tsp baking soda. Mix gently until combined, careful to avoid overmixing which can toughen the cake.
  6. Add Sour Cream, Oil, and Vanilla: Mix in 1 cup sour cream, 1/2 cup vegetable oil, and 1 tbsp vanilla extract. Scrape the bowl’s sides and bottom and mix just until combined. The batter should look silky and slightly thick.
  7. Divide Batter and Bake: Evenly divide the batter among the three prepared pans and bake for 27-32 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  8. Cool Cakes: Let the cake layers cool in the pans for about 10 minutes. Then remove them from pans and cool completely on wire racks to room temperature.
  9. Make Caramel Icing – Phase 1: In a medium saucepan over medium-low heat, combine 2 cans evaporated milk, 2 cups granulated sugar, 3/4 cup butter, and a pinch of salt. Melt the butter and sugar mixture until it starts to separate and form a yellow oily film on top, stirring occasionally. This phase takes about 20-30 minutes.
  10. Caramel Icing – Phase 2: Continue cooking over medium-low heat as the mixture slowly comes to a boil and bubbles form on the surface. The bubbles grow bigger and more numerous as you stir occasionally. This is the primary cooking phase and lasts approximately 60 minutes.
  11. Caramel Icing – Phase 3: White clumps will develop on the surface during this phase. This is normal. Continue cooking and stirring to reincorporate these clumps. You’ll notice the mixture turning a light golden caramel color. This takes about 15 minutes.
  12. Caramel Icing – Phase 4: Reduce heat to low to avoid burning. The caramel will simmer and thicken, turning an amber brown color that coats the back of a spoon. Once reached, remove from heat and stir in 1 tbsp vanilla extract. Allow caramel to cool about 30 minutes until thickened before icing the cake.
  13. Assemble Cake – First Layer: Place the first cooled cake layer on a serving plate. Spread about one-third of the caramel icing evenly over the top. It’s natural for some icing to drip down the sides.
  14. Add Second Layer: Place the second cake layer on top of the caramel-covered first layer. Spread another one-third of the caramel icing over this layer.
  15. Add Final Layer Upside Down: Add the final cake layer inverted (bottom side up) to provide a flat surface. Apply a thin crumb coat of caramel icing to cover the top and sides of the entire cake lightly.
  16. Finish with Remaining Caramel: Pour the remaining caramel over the cake, allowing it to drizzle generously down the sides, creating that signature caramel cake look.
  17. Serve: Serve the cake at room temperature for the best texture and flavor experience.

Notes

  • Ensure all dairy ingredients (butter, eggs, sour cream) are at room temperature for a smooth batter.
  • Use cake flour for a tender crumb; all-purpose flour can be substituted but may yield a denser cake.
  • Patience is key when cooking the caramel icing—it develops deep flavor through slow simmering.
  • The final layer is flipped upside down to create a flat surface for icing and an attractive presentation.
  • Allow caramel icing to cool and thicken properly before icing to prevent it from running too much.
  • This cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days; bring to room temperature before serving.

Keywords: Southern caramel cake, classic caramel cake, vanilla caramel cake, layered cake recipe, homemade caramel icing, evaporated milk caramel, moist vanilla cake

Find it online: https://flavorsbymaya.com/classic-southern-caramel-cake-recipe/