Southern Caramel Cake with Buttery Frosting

Southern Caramel Cake with Buttery Frosting is a time-honored dessert that embodies the warmth, tradition, and rich culinary heritage of the American South. Known for its decadent caramel flavor, moist buttery layers, and luscious frosting, this cake is often reserved for special occasions like holidays, birthdays, and Sunday dinners, where its presence is both anticipated and cherished. With its origins rooted deeply in Southern kitchens, this cake has been passed down through generations, with every family adding its own special touch, making it more than just a dessert—it’s a cultural legacy baked with love and pride.

The History of Southern Caramel Cake

The origins of the Southern Caramel Cake can be traced back to the early 19th and 20th centuries, when sugar became more widely available and Southern bakers began experimenting with caramelized confections. It emerged as a staple dessert in many African American and Southern households, where baking was not only a culinary skill but an art form and a symbol of community and celebration. Over time, the cake evolved to include smoother frostings and more delicate cake layers, and it became synonymous with Sunday suppers, family reunions, and holiday feasts. It gained prominence in church cookbooks, local fairs, and community gatherings, cementing its place in Southern gastronomy. Each region and family has its own spin on the caramel cake, with some preferring darker, more robust caramel notes and others opting for lighter, creamier frosting.

Ingredients Breakdown

A classic Southern Caramel Cake relies on a harmonious blend of simple yet rich ingredients. The cake layers typically include all-purpose flour, unsalted butter, granulated sugar, eggs, whole milk or buttermilk, baking powder, vanilla extract, and a pinch of salt to enhance flavor. The caramel frosting is made from a labor of love, combining brown sugar, heavy cream, butter, vanilla, and sometimes sweetened condensed milk, which is cooked until it reaches the perfect consistency for spreading. Some recipes call for the addition of corn syrup to stabilize the caramel, and a touch of sea salt can enhance the complexity of the flavor. The buttery frosting binds all the components together, delivering a luxurious finish that melts in your mouth. It’s essential to use high-quality butter and fresh dairy products to achieve the cake’s signature richness and smooth texture.

Step-by-Step Recipe

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Make the Cake Batter: In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition. In a separate bowl, whisk together 3 cups of sifted all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Alternately add the flour mixture and 1 cup of whole milk to the butter mixture, starting and ending with the flour. Stir in 1 tablespoon of vanilla extract.
3. Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
4. Make the Caramel Frosting: In a heavy saucepan, melt 1 cup of unsalted butter over medium heat. Add 2 cups of packed brown sugar and stir until dissolved. Slowly add ¾ cup of heavy cream and bring to a gentle boil. Let simmer for 5–7 minutes, stirring constantly. Remove from heat and add 1 teaspoon of vanilla extract. Let cool slightly, then beat until thick enough to spread. If too thick, add a splash of cream.
5. Assemble the Cake: Place the first cake layer on a serving plate and spread a generous layer of frosting. Repeat with the second and third layers, frosting the top and sides of the cake. Smooth with a spatula for a polished finish or let the frosting drip slightly for a rustic charm.
6. Cool and Serve: Let the cake set at room temperature for at least 1 hour before slicing. Serve with coffee, milk, or sweet tea for the ultimate Southern experience.

Tips for the Perfect Southern Caramel Cake

Always use room temperature ingredients for even mixing and texture; sift the flour for a lighter crumb; do not overmix the batter to avoid a dense cake; use a candy thermometer when making caramel to ensure you reach the soft-ball stage (around 235°F/113°C) for the ideal frosting consistency; allow the caramel to cool slightly before spreading to avoid runny frosting; use a serrated knife for clean slicing; store the cake in a cool place or refrigerate if making ahead, but bring to room temperature before serving for the best flavor.

Variations and Customizations

For a twist, try adding toasted pecans or walnuts between layers for crunch; infuse the cake batter with a hint of bourbon or espresso for depth; use salted caramel for a sweet-and-savory profile; swap in brown butter in the cake for added nuttiness; incorporate a layer of caramelized bananas or apples between tiers for a Southern fruit variation; make cupcakes instead of a layer cake for individual servings; drizzle the top with extra caramel sauce or top with sea salt flakes for a gourmet finish; experiment with cream cheese caramel frosting for a tangy counterpoint.

Health Considerations and Nutritional Value

While undeniably indulgent, Southern Caramel Cake is high in calories, saturated fat, and sugar due to its buttery base and rich caramel frosting; a typical slice can contain 400–600 calories, with significant amounts of sugar and fat, so it’s best enjoyed in moderation; consider using low-fat milk, cutting sugar slightly, or using whole wheat flour for a healthier version; it contains gluten, dairy, and eggs, making it unsuitable for those with allergies unless substitutions are made; smaller portion sizes or pairing with fruit can make it a more balanced treat.

FAQ

Can I make the cake in advance? Yes, the cake layers can be baked and frozen ahead of time; frost the day you serve for best texture. What if my caramel frosting is too runny? Let it cool longer or beat it until it thickens; add powdered sugar if needed. Can I use store-bought caramel? Yes, in a pinch, but homemade frosting delivers the authentic flavor. How should I store leftovers? Keep covered at room temperature for 2 days or refrigerate for up to 5 days. Can I freeze caramel cake? Yes, wrap slices or the whole cake well and freeze for up to 2 months.

Southern_Caramel_Cake_with_Buttery

Southern Caramel Cake with Buttery Frosting is a rich, nostalgic Southern dessert beloved for its moist layers and decadent caramel icing. Perfect for celebrations and family gatherings, it’s a timeless recipe that blends tradition, indulgence, and homemade charm.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

For the Cake Batter:

• ½ cup 1 stick unsalted butter, at room temperature
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 2 large eggs at room temperature
• 2 large egg yolks at room temperature
• 1 tablespoon pure vanilla extract
• 2¾ cups cake flour
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1¼ cups sour cream at room temperature
• ⅓ cup heavy whipping cream at room temperature

For Aunt Bev’s Caramel Icing:

• ¾ cup 1½ sticks salted butter
• 24 oz evaporated milk two 12 oz cans
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract

Instructions

 

For the Cake:

• Preheat your oven to 325°F (163°C). Generously grease and flour three 8-inch round cake pans or spray them with non-stick baking spray to ensure easy release.
• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and vegetable oil together on high speed for 2 minutes until smooth and creamy. Gradually add the granulated sugar and continue beating on high speed for 4–5 minutes, until the mixture becomes very pale yellow, light, and fluffy.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is fully incorporated. Mix in the vanilla extract.
• In a separate bowl, sift together the cake flour, baking powder, salt, and baking soda. With the mixer on the lowest speed, slowly add the dry ingredients to the wet ingredients in two additions. Be careful not to overmix—just mix until the flour is incorporated.
• Finally, add the sour cream and heavy whipping cream, mixing just until the batter is smooth and fully combined. Scrape down the bowl one last time and give the batter a gentle final mix by hand if needed.
• Divide the batter evenly between the prepared cake pans. Bake for 17 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake. Begin checking for doneness around 16 minutes, as oven temperatures can vary.
• Remove the cakes from the oven and let them rest in the pans for 10–15 minutes. Carefully invert them onto wire racks and allow them to cool completely before assembling.

For Aunt Bev’s Caramel Icing:

• In a large, heavy-bottomed saucepan, combine the butter, evaporated milk, and sugar. Cook over medium-low heat, stirring constantly, until the butter is melted and everything is well combined.
• Continue to cook over medium-low heat for 1½ to 2 hours, stirring regularly, until the mixture thickens and develops a deep golden-brown color. This step requires patience—watch closely to prevent burning. You can slightly increase the heat to speed up the process, but stir constantly and carefully to avoid scorching.
• The caramel is ready when it thickly coats the back of a spoon and has a smooth, rich texture. Once the desired consistency and color are achieved, remove from heat and stir in the vanilla extract.
• Let the caramel cool for 15–20 minutes to thicken further before using it to frost the cake. If it remains too warm and runny, you can place it in the refrigerator briefly to help it firm up.
• Optional Tip: For a lighter, whipped frosting texture, you can transfer the cooled caramel into a stand mixer and whip it on medium speed until fluffy.

To Assemble the Cake:

• Ensure the cake layers are completely cool before assembly.
• Place a small spoonful of icing in the center of your cake plate or stand to help anchor the cake. Set the first cake layer on top and spread about ¼ of the caramel icing evenly over the surface using an offset spatula. Allow it to set for 5 minutes.
• Place the second layer directly on top, aligning it carefully. Spread another ¼ of the caramel icing over it and let it sit another 5 minutes.
• Add the final cake layer, then spread the remaining icing generously over the top and around the sides of the cake. Smooth the edges with a spatula or leave it rustic, depending on your preference.
• Let the assembled cake sit for about 30 minutes at room temperature to allow the icing to set. Slice and serve—prepare for rave reviews!