southern caramel cake

The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.

Real Deal Southern Caramel Cake

unsalted butter, room temperature (2 sticks)

vegetable oil

sugar

Cake flour, sifted

eggs (room temperature)

egg yolks (room temperature)

baking powder

salt

sour cream

vanilla extract

butter

evaporated milk (12 ounces each)

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.

Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.

Add in vanilla extract and mix.

Sift cake flour, baking powder and salt into a medium sized bowl.

With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.

Do not over mix.

Spray three 9 inch round cake pans with baking spray or grease and flour them.

Pour batter into individual cake pans evenly.

Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).

Remove cake pans from oven and cool on cooling racks for 10 minutes.

Remove cakes from pans and wait until completely cooled to ice.

For the Cake:

Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.

Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.

Make sure that the caramel turns the color of the photo below before stopping the heat.

It should also thickly coat the back of a spoon to ensure thickness.  See notes below for additional tips for the caramel.

Be careful to watch, adjusting heat temperature to not let it burn.

Remove from heat and add in vanilla extract.

Cool for about 15-20 minutes to allow it to thicken before icing the cake.  If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!

P.S. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture.  That is totally up to you.

For the Caramel Icing:

https://www.youtube.com/watch?v=FKQK87oApn4

The best real Southern caramel cake recipe on the web! If you want authentic Southern Caramel Cake with the best caramel icing, you must make this recipe.  It is the real deal for real.  Find the Recipe HERE:  http://www.grandbaby-cakes.com/2012/12/caramel-cake/

Real Deal Caramel Cake Recipe

A traditional Southern Caramel Cake recipe.

Southern Caramel Cake Recipe

butter (2 sticks)

eggs

flour (self-rising)

buttermilk

vanilla

Southern Caramel Icing Recipe (double the recipe)

Prepare 3 9-inch cake pans.

Cream butter til fluffy and then add sugar and cream for about 8 more minutes.

Add eggs, 1 at a time, and cream after each.

Add flour and buttermilk, alternately, beginning and ending with flour.

Add vanilla and beat well.

Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely.

Prepare Southern Caramel Icing as cakes are cooling then ice cake.

This easy caramel cake is so good! You'd never guess it starts with a cake mix. The caramel icing takes this cake to another level. No southern reunion is complete without a caramel cake.

Easy Caramel Cake 

Duncan Hines Butter Golden Cake Mix

water

evaporated milk

Preheat the oven to 350º F. Grease and...

Preheat the oven to 350º F. Grease and flour three 9-inch cake pans.

In a large bowl, mix the cake mix,...

In a large bowl, mix the cake mix, sour cream, vegetable oil, 1/4 cup sugar, water and eggs together on low with an electric mixer until incorporated. Turn the mixer to medium speed and beat for two minutes.

Pour mixture evenly into the three cake pans.

Bake for 25-30 minutes. Cool completely and frost...

Bake for 25-30 minutes. Cool completely and frost with caramel icing.

This Southern Caramel Cake is a true classic for a reason. A homemade soft and moist vanilla cake with a delicious caramel frosting!

Southern Caramel Cake

all-purpose flour

baking soda

unsalted butter, (softened to room temperature)

brown sugar, (packed)

eggs, (room temperature)

¼ cup buttermilk, (room temperature)

light brown sugar, (packed)

dark brown sugar, (packed)

unsalted butter

heavy cream

Preheat the oven 350°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside.

In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.

In the body of a stand mixer with the paddle attachment mix the butter with the oil until combined.

Add the granulated sugar and brown sugar. Beat them together on medium speed for 3 minutes.

Then, add the eggs one at a time until fully mixed in. Stir in the vanilla.

Add half of the dry ingredients and stir it in until combined.

Next, add half of the buttermilk, stir until combined.

Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.

Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.

Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan.

When the cakes are cool and you are ready to assemble, cut any doming or uneven parts off the cake if there are any, and then make the frosting.

Place the light brown sugar, dark brown sugar, butter, and salt into a medium-sized saucepan.

Place the pot over medium heat and whisk constantly until the butter and the sugars are melted.

Pour in the evaporated milk then the heavy cream, whisk to combine.

Bring to a simmer and simmer for 4 minutes, it will start to thicken. Immediately pour into a heatproof bowl.

Using an electric hand mixer, add the powdered sugar a little at a time until fully mixed in. Then mix in the vanilla.

When the frosting is done, we need to work fast to frost the cake while it is still spreadable.

Place one of the cakes top side up onto your serving platter. Add ¾ cup of the frosting and using an offset spatula or something similar, spread it out over the top of the cake.

Place the other cake top side down on top.

Frost the sides and top of the cake as fast as you can before the frosting hardens.

Let the cake sit until the frosting completely hardens, about 2 hours before slicing to serve.

This perfect Southern Caramel Cake recipe features tender white cake and luscious layers of the most decadent Salted Caramel Frosting.

Perfect Southern Caramel Cake Recipe (with Salted Caramel Frosting)

cake flour

unsalted butter (softened (1 ½ sticks))

eggs egg

unsalted butter ((4 sticks))

Preheat the oven to 350 degrees F. Set out two 9-inch cake pans. Trace the bottom of the pans onto parchment paper and cut the circles out to fit the bottom of the pans exactly. Then once the parchment paper is down in the bottom, grease and flour the pans.

In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.

In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.

Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.

Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.

Divide and pour the cake batter equally in the prepared pans and place on the center rack in the oven. Bake 9-inch pans for 23-27 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.

Cool the cake in the pans for 15 minutes, then carefully flip out onto a cooling rack and peel off the parchment paper. Cool completely.

Once cooled, use a serrated knife to cut both cakes in half to create 4 even cake layers.

Carefully wrap each cake layer in plastic. Move them onto a baking sheet and place in the freezer. Freeze the cakes for at least one hour, or until rock-hard. Once the cakes have been in the freezer for at least 30 minutes, start the frosting.

Set a large 7-8 quart sauce pot over medium heat. Clip a candy thermometer into the side of the pot. Place all the frosting ingredients, except the vanilla extract, into the saucepot. Bring to a simmer. The mixture will boil up high at first, but will settle down as it starts to caramelize. Stir regularly.

Watch the candy thermometer and continue to stir. Once the caramel mixture is medium-brown in color and reaches 235 degrees F, remove from heat. (This can take anywhere from 25-40 minutes depending on your stovetop.)

Stir in the vanilla extract. Then allow the mixture to cool for at least 15 minutes.

Use a hand mixer (or pour into a stand mixer) to beat the caramel frosting for 3-5 minutes to loosen the texture. The frosting should have a spreadable mud-like texture.

For the Frosting:

Pull the hardened cake layers out of the freezer. Unwrap and set one cake layer on a cake plate. Use a long flat spreading knife to spread approximately ½ cup of frosting over the cake layer. Unwrap and set the second cake layer on top. Press to level the cake, making sure the edges are aligned.

Spread another ½ cup of frosting over the cake. Continue stacking and frosting the remaining cakes layers until all four cake layers are stacked and leveled.

Scoop the remaining frosting over the top of the cake. Spread the frosting over the top and down the sides of the cake. Because the frosting is so dense, it can be a little tricky to cover the edges and get smooth coverage. If needed, dip the spreader in warm water to smooth out the final coating.

Chill the cake for at least 30 minutes to set the frosting.

When ready to serve, let the cake sit out at room temperature for 30-60 minutes to fully thaw, so the interior cake layers are soft and delicate. Cut and serve.

For Assembly:

https://content.jwplatform.com/videos/gOLG1K2x.mp4

Perfect Southern Caramel Cake - This recipe features tender white cake and thick, luscious layers of the most decadent Salted Caramel Frosting.

Perfect Southern Caramel Cake

This real deal Caramel Cake is just that - the real deal! Layers of moist vanilla cake are covered in a delicious homemade caramel sauce. It's a classic southern cake that is sure to be a hit every time!

Classic Southern Caramel Cake

(224 grams) unsalted butter, room temperature

(725 grams) sugar

eggs, room temperature

(390 grams) sifted cake flour

tsp baking powder

tsp baking soda

(230) sour cream, room temperature

(120 milliliters) vegetable oil

tbsp vanilla extract

(414 grams) sugar

Preheat oven to 325 degrees. Prepare three 9 inch cake pans with parchment rounds in the bottom of the pans and grease the sides.

With the whisk attachment of your mixer, beat the butter for 2 minutes on high speed.

Add the sugar then beat for another 5 minutes with the beater attachment until pale yellow and fluffy.

Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.

With your mixer on low speed, add the flour in two batches.

Add the salt, baking powder and baking soda and mix until well combined, careful not to overbeat.

Add the sour cream, oil and vanilla extract. Scrape down the sides and bottom of the bowl and mix until just combined. The batter should be nice and silky.

Divide the batter between the three pans and bake for 27-32 minutes or until a toothpick inserted into the center comes out with a few crumbs.

Let the layers cool for about 10 minutes, then finish cooling on wire racks.

Vanilla Cake

Phase 1, takes about 20-30 minutes: In a medium saucepan over medium-low heat, melt the evaporated milk, sugar, butter and salt. Continue cooking. The butter will begin to separate and create and yellow, oily film.

Phase 2, takes about 60 minutes: The bulk of the process is this phase. The ingredients will come to a slow boil and form bubbles on the surface. As you continue cooking, the bubbles will get bigger and become more numerous. Stir occasionally as it all comes together.

Phase 3, takes about 15 minutes: Some white clumps will develop on the surface. This is normal. Just continue to cook and stir occasionally to blend everything back together. You should start to see the mixture turn a light golden caramel color. The color will slowly deepen and the caramel will bubble higher.

Phase 4, takes about 10-15 minutes: Reduce the heat to low to ensure you don’t burn the caramel. The bubbling will subside into a simmer as everything thickens. The caramel should be an amber brown when done and coat the back of a spoon. Once that happens, remove from heat and add in vanilla extract. Allow the caramel to cool for about 30 minutes and thicken before layering the cake.

Caramel Icing

Place first layer on serving plate. Spread about 1/3 of the caramel on top of the cake. The icing may drip down the sides a bit, but that’s ok.

Add the second layer of cake and another 1/3 of the icing.

Add the final layer, bottom up, and ice the top and sides of the cake with a thin layer of caramel.

Pour remaining caramel over the cake and allow to drizzle down the sides.

Finish the Cake

This recipe came out delicious like so many others I've tried from Lindsay

The cake was beautiful but I think I must have done something wrong with the Carmel. I followed everything but I couldn't seem to ever get rid of the white film, once cooled it didn't really thickened and  the  butter seemed to still be separate. Where did I go wrong?

I love the Carmel frosting can I beat in mixer for more spreadable consistency

I'm now making my second cake from this recipe.  The first one was a hit. I baked it for my boss at work and  she said that's all her guest talked about. By the time the get-together was over, she was left with a very small piece of only one of the layers. Thus time she is getting it for Men's night at her church for her husband. I hope it is just as good if not.better than the first one. As the name says, it is the real deal caramel cake. Thanks for the recipe. 
Gloria Cartrette

This cake is a labor of love...but well worth it! A moist yellow cake iced in a sweet (homemade!) caramel frosting is an indulgent treat you&#039;ll love. 

15.25 oz package of yellow cake mix

tsp vanilla extract

tsp rum extract

sticks salted butter

brown sugar

heavy whipping cream

confectioners sugar

In a large bowl, combine the boxed cake mix (sift it first to get rid of any lumps) along with the eggs, vegetable oil, buttermilk, vanilla, and rum extract.

Mix until the cake batter is smooth.

Prep your two cake pans, then divide the cake batter evenly between the two pans.

Bake the cake according to the box directions.

Once done, allow the cakes to cool in their pans long enough to be safe to handle, then turn them out to finish cooling on a wire rack.

In a large saucepan, add ½ cup of butter, 1 ½cups of brown sugar, 1 cup of white sugar, 1 tsp salt, and ½ cup of heavy whipping cream. Mix everything over medium heat.

In a separate pan, melt down ½ cup of white sugar. Once the sugar is melted and beginning to caramelize, pour it into the other pan with the sugar and cream. (It will bubble a bit at first!)

Let the caramel cook to a very low boil – about 30-60 seconds – remove it from the heat and then add the vanilla extract.

Pour the caramel into a large mixing bowl (or use the bowl of your stand mixer) and whisk on low speed for about 10 minutes.

Change the attachment from the whisk to the mixing paddle, then add the remaining butter (4 tbsp) and heavy cream (1/4thcup); continue to mix until everything is combined.

Finally, add the powdered sugar 1 tbsp at a time, and mix for an additional 5-10 minutes until all the sugar is added and a frosting forms.

Frosting

Take one of the 9-inch cakes and turn it upside down on your cake platter. Spread a layer of caramel icing over the cake and smooth it out.

Add the next cake right side up on top of the layer of frosting. Then ice the cake completely – on top and down the sides of the cake. Smooth the frosting out with an offset spatula.

Let the cake set for 45-60 minutes at room temperature (or in the fridge) before serving.

How to Frost the Caramel Cake

https://www.youtube.com/watch?v=G6Lh94mb38A

Hey there!  Click here to find the recipe and tutorial for Southern Caramel Cake: https://iheartrecipes.com/southern-caramel-cake-recipe/

You will LOVE this old fashioned Southern Caramel Cake!  This cake is a labor of love... but well worth it! A moist yellow cake iced in a sweet (homemade!) caramel frosting is an indulgent treat you'll adore.  It's a holiday favorite in many southern and soul food households. 

Find the recipe here: https://iheartrecipes.com/southern-caramel-cake-recipe/

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Southern Caramel Cake Recipe | I Heart Recipes

This is hands down the best caramel cake I&#39;ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn&#39;t sickly sweet. This is a southern style caramel cake recipe - a caramel lovers DREAM cake!

Top 9 southern caramel cake recipes from across the web

The most viewed southern caramel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 9 southern caramel cake recipes from across the web

The most viewed southern caramel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Real Deal Southern Caramel Cake

Southern Caramel Cake Recipe

Easy Caramel Cake

Southern Caramel Cake

Perfect Southern Caramel Cake Recip...

Classic Southern Caramel Cake

Southern Caramel Cake Recipe

Moist Caramel Cake

Old Fashioned Southern Caramel Laye...

The most viewed southern caramel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine