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Classic Southern Caramel Cake with Homemade Caramel Icing

A decadent slice of layer cake with white frosting and thick, dripping caramel cake topping.
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Make this classic Southern Caramel Cake from scratch. You get moist vanilla layers topped with a rich, buttery homemade caramel icing that melts in your mouth. This recipe delivers a showstopper dessert perfect for any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup granulated sugar (for caramel sauce)
  • 1/2 cup (1 stick) unsalted butter (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/4 teaspoon salt (for caramel sauce)
  • 3 cups powdered sugar (for icing)
  • 1/4 cup (1/2 stick) unsalted butter, softened (for icing)
  • 1/4 cup heavy cream (for icing)
  • 1/2 teaspoon vanilla extract (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, make the caramel sauce: Combine 1 cup granulated sugar, 1/2 cup butter, and 1/2 cup heavy cream 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 teaspoon salt. Let cool slightly.
  10. Make the caramel icing: In a bowl, beat the 3 cups powdered sugar, 1/4 cup softened butter, 1/4 cup heavy cream, and 1/2 teaspoon vanilla extract until smooth. Slowly drizzle in about 1/2 cup of the cooled caramel sauce, beating until the icing is smooth and spreadable.
  11. Place one cake layer on a serving plate. Spread a layer of icing over the top. Place the second layer on top.
  12. Pour the remaining caramel sauce over the top of the cake, allowing it to drizzle down the sides. Spread the remaining icing around the sides of the cake.
  13. Let the cake set before slicing and serving.

Notes

  • For an extra moist caramel cake, you can poke holes in the cooled cake layers before drizzling with some of the warm caramel sauce before icing.
  • If you want a salted caramel cake variation, add 1/2 teaspoon of flaky sea salt to the final icing batch.
  • This homemade caramel cake tastes best when served at room temperature.

Nutrition

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