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Classic Southern Caramel Cake with Rich Homemade Icing

A two-layer moist caramel cake with a slice removed, generously topped and filled with thick, dripping caramel sauce.
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Make this showstopper Southern Caramel Cake featuring incredibly moist vanilla brown sugar layers and a thick, decadent caramel frosting. This recipe delivers bakery-style results perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup packed light brown sugar (for cake layers)
  • 1 cup granulated sugar (for caramel icing)
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter (for caramel icing)
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the 1 1/2 cups of softened butter and 2 cups of granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, whisk the milk and the 1/2 cup of brown sugar until the sugar dissolves slightly.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the prepared cake pans. 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. Prepare the caramel icing: In a medium saucepan, combine 1 cup granulated sugar, heavy cream, 1/2 cup butter, and corn syrup.
  10. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture boils. Reduce heat slightly and cook, stirring occasionally, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer, about 8 to 10 minutes.
  11. Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of salt. Let the icing cool and thicken slightly, stirring occasionally, until it reaches a spreadable consistency.
  12. Assemble the cake by placing one cooled layer on a serving plate. Spread a generous layer of caramel icing over the top. Place the next layer on top and repeat. Frost the top and sides of the entire cake with the remaining icing.

Notes

  • For an extra moist cake, you can gently brush the cooled cake layers with a simple syrup made from equal parts water and sugar before frosting.
  • If you prefer a salted caramel flavor, add 1/2 teaspoon of flaky sea salt to the finished caramel icing.
  • This homemade caramel icing sets up best at room temperature. Avoid refrigerating the finished cake unless necessary for storage.

Nutrition

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