Southern Caramel Cake

4.90 from 57 votes

This Southern Caramel Cake recipe is made with layers of homemade moist yellow cake with a luscious thick caramel icing made from scratch! It's rich and delicious and perfect for any special occasion!

Prep Time30

Cook Time2 30

Chilling Time1

Total Time4

Course: Dessert

Cuisine: Southern

Servings: servings

Author: Amy Nash

Ingredients

For the Cake

1 cup (227g) salted butter softened
2 1/2 cups (500g) granulated sugar
4 large eggs room temperature
2 teaspoons pure vanilla extract
3 cups (423g) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream room temperature
1/4 cup whole milk room temperature

For the Frosting

1 cup (227g) salted butter cubed
3 3/4 cups (750g) granulated sugar
2 (12-ounce) cans evaporated milk
2 teaspoons pure vanilla extract

Instructions

For the Cake

Preheat oven to 350℉ (177℃). Line two 9-inch cake pans with parchment paper circles and spray with baking spray.
Cream butter and sugar by beating in a large mixing bowl for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract. Stop to scrape the bottom and sides of the bowl.
1 cup (227g) salted butter, 2 1/2 cups (500g) granulated sugar, 4 large eggs, 2 teaspoons pure vanilla extract
Add flour, baking powder, and salt alternately with sour cream and milk, mixing on low speed just until combined.
3 cups (423g) all-purpose flour, 1 Tablespoon baking powder, 1/2 teaspoon salt, 1 cup sour cream, 1/4 cup whole milk
Divide the cake batter evenly between the prepared pans. Bake for 30-35 minutes. Cool in pans for 10 minutes before turning out onto a wire rack to cool completely. (Or bake in 3 pans for 23-30 minutes.)

For the Frosting

Combine butter, sugar, and evaporated milk in a large saucepan over medium heat, stirring until melted.
1 cup (227g) salted butter, 3 3/4 cups (750g) granulated sugar, 2 (12-ounce) cans evaporated milk
Reduce heat to medium-low and cook for about 1 1/2 to 2 hours, stirring occasionally to make sure it doesn't burn, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer clipped to the side of the pan. It should have thickened and turned a beautiful caramel brown color.
Remove from the heat and stir in the vanilla extract. Let the caramel icing cool for about 20 to 25 minutes before icing the cake so it can set up more. To thicken it even more, you can beat it with a sturdy wooden spoon for 20 to 25 minutes until it reaches a glossy, smooth, thick consistency that is spreadable or you can actually transfer the mixture to a mixing bowl and beat with the paddle attachment for more of a frosting than a caramel icing. If the icing gets too thick, add just enough milk to make it spreadable again.
2 teaspoons pure vanilla extract
Frost the cake layers with the caramel icing, then chill to set.

Notes

Storage: This cake will keep at room temperature for 3-4 days. You can also refrigerate it for 5-7 days, but plan ahead so it can come to room temperature before serving, otherwise the slices will taste stale.
Cake Flour: You can substitute 3 1/4 cups cake flour for the 3 cups of all-purpose flour, if desired.

Nutrition

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