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Classic Southern Caramel Cake

A rich and moist Southern caramel cake with decadent caramel icing, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, room temperature For that essential richness in flavor.
  • 3 cups sugar Sweetness is fundamental to a classic dessert.
  • 7 large eggs, room temperature Adds structure and moisture.
  • 3 cups sifted cake flour Ensures a light and airy cake.
  • 1 tsp salt Balances sweetness and enhances flavors.
  • 1/2 tsp baking powder Provides leavening for a fluffy texture.
  • 1/2 tsp baking soda Complementary leavening agent.
  • 1 cup sour cream, room temperature Adds moisture and tang.
  • 1/2 cup vegetable oil Creates a moist crumb.
  • 1 tbsp vanilla extract Infuses depth of flavor.
For the Icing
  • 3/4 cup unsalted butter Base for a creamy, luxurious icing.
  • 2 cans (12-ounce) evaporated milk Gives creaminess and helps in setting the icing.
  • 2 cups sugar Sweetness in the icing that complements the cake.
  • Pinch salt Enhances the sweetness of the icing.
  • 1 tbsp vanilla extract To mirror the flavor from the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour three 9-inch round cake pans.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 5–7 minutes.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. In another bowl, sift together the flour, salt, baking powder, and baking soda.
  6. Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Mix until just combined.
  7. Divide the batter among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
Icing Preparation
  1. In a saucepan, melt the butter, then add evaporated milk and sugar, bringing it to a boil for about 10 minutes until thickened.
  2. Add a pinch of salt and vanilla after removing from heat.
Assembly
  1. Spread warm icing between layers and on top of the cake, then let it set before serving.

Notes

For a more intense caramel flavor, consider browning the butter for the icing. Store uneaten cake in an airtight container at room temperature for up to four days.