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Classic Southern Caramel Cake Recipe

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★★★★★

4.1 from 50 reviews

This Classic Southern Caramel Cake is a rich, multilayered vanilla cake filled and frosted with a luscious homemade caramel icing. Featuring tender, moist cake layers baked to perfection and a deeply flavorful caramel that’s cooked low and slow to achieve the perfect amber hue, this dessert is a traditional Southern favorite ideal for celebrations or any indulgent occasion.

Ingredients

Scale

Vanilla Cake

  • 1 cup (224g) unsalted butter, room temperature
  • 3 cups (725g) sugar
  • 7 large eggs, room temperature
  • 3 cups (390g) sifted cake flour
  • 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 (12-ounce) cans evaporated milk
  • 2 cups (414g) sugar
  • Pinch salt
  • 1 tbsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325 degrees Fahrenheit. Prepare three 9-inch cake pans by lining the bottoms with parchment paper rounds and greasing the sides to ensure the cakes release easily after baking.
  2. Beat Butter: Using a mixer with the whisk attachment, beat 1 cup of room temperature unsalted butter for 2 minutes on high speed until smooth and creamy.
  3. Add Sugar: Add 3 cups of sugar to the butter and continue beating with the beater attachment for another 5 minutes until the mixture is pale yellow and fluffy, creating a light base for the cake.
  4. Incorporate Eggs: Add 7 large eggs one at a time to the creamed butter and sugar, mixing well after each addition. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
  5. Add Dry Ingredients: Lower the mixer speed to low and add 3 cups of sifted cake flour in two batches. Then add 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Mix carefully until fully combined, taking care not to overbeat the batter.
  6. Mix in Wet Ingredients: Add 1 cup sour cream, 1/2 cup vegetable oil, and 1 tablespoon vanilla extract. Scrape the sides and bottom of the bowl and mix just until the batter is silky and smooth.
  7. Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 27 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cakes to cool for 10 minutes in the pans before transferring them onto wire racks to cool completely.
  8. Make Caramel Icing – Phase 1: In a medium saucepan over medium-low heat, combine 2 cans evaporated milk, 2 cups sugar, 3/4 cup unsalted butter, and a pinch of salt. Cook gently, allowing the butter to melt and separate, forming a yellow oily film on the surface.
  9. Caramel Icing – Phase 2: Continue cooking as the mixture comes to a slow boil. Bubbles will appear and gradually become larger and more frequent. Stir occasionally to avoid scorching and promote even cooking.
  10. Caramel Icing – Phase 3: When white clumps form on the surface, keep cooking and stirring occasionally. The mixture will start to transform to a light golden caramel color which will deepen gradually while the caramel bubbles higher.
  11. Caramel Icing – Phase 4: Reduce heat to low and let the bubbling subside to a simmer as the caramel thickens. When the caramel is a rich amber brown and coats the back of a spoon, remove from heat. Stir in 1 tablespoon vanilla extract and let the caramel cool for about 30 minutes to thicken before icing the cake.
  12. Assemble the Cake: Place one cake layer on a serving plate. Spread one-third of the caramel icing over the top. Add the second layer and spread another one-third of the caramel on top.
  13. Top Layer and Final Frosting: Add the third cake layer upside down on top. Apply a thin layer of caramel icing over the top and sides of the cake to crumb coat it.
  14. Final Caramel Pour: Pour the remaining caramel icing over the entire cake, allowing it to drizzle down the sides naturally for a beautiful finish.
  15. Serve: Allow the cake to come to room temperature before serving to enjoy the full flavor and perfect texture of the cake and caramel icing.

Notes

  • Make sure all the dairy ingredients like butter, eggs, and sour cream are at room temperature for best cake texture.
  • Do not rush the caramel cooking process; low and slow heat is key for a smooth, deeply flavored caramel icing.
  • The caramel icing will thicken as it cools; allow it to cool adequately before spreading to avoid running off the cake too quickly.
  • Use parchment paper rounds to easily remove the cake layers from pans without damage.
  • The cake layers can be made a day ahead and wrapped tightly, stored in the refrigerator, and caramel sauce can be made in advance as well for convenience.
  • If the caramel starts to burn, reduce the heat immediately and stir gently to rescue the batch.

Keywords: Southern Caramel Cake, Classic Caramel Cake, Southern Dessert, Caramel Icing Cake, Vanilla Layer Cake, Southern Baking

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