Ohhh, now that’s a classic 😍 rich, old-school, church-potluck-famous Southern Caramel Cake—soft yellow layers with that deep, buttery caramel icing you have to babysit just right.
🍰 Southern Caramel Cake
Cake Layers
Ingredients
- 2½ cups cake flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs (room temp)
- 1 cup whole milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F / 175°C. Grease and flour two 9-inch round pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy (don’t rush this).
- Add eggs one at a time. Mix in vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry.
- Divide batter evenly and bake 25–30 minutes. Cool completely.
🟤 Southern Caramel Icing (the star)
Ingredients
- ½ cup butter
- 1½ cups brown sugar
- ¼ cup heavy cream or evaporated milk
- 2½–3 cups powdered sugar
- 1 tsp vanilla
- Pinch of salt
Instructions
- Melt butter in a saucepan over medium heat.
- Stir in brown sugar and cook 3–4 minutes, stirring constantly.
- Add cream and salt; bring to a gentle boil for 1–2 minutes.
- Remove from heat, stir in vanilla.
- Whisk in powdered sugar until thick but spreadable.
- If it thickens too fast, add a splash of cream.
🧁 Assemble
- Spread icing quickly between layers and over the cake—Southern caramel sets fast.
- Let it set 30 minutes before slicing.
🔥 Old-school tips
- Slight graininess = authentic Southern energy
- Use wooden spoon + patience for the icing
- If it seizes, warm gently and stir
Want a three-layer version, sheet-cake style, or deep dark caramel (almost candy-like)?
