This Southern Caramel Cake is the perfect combination of a soft, buttery vanilla cake and rich, smooth caramel frosting. It’s a classic Southern dessert that feels nostalgic and comforting every time I bake it.
Why You’ll Love This Recipe
I love this cake because it’s full of homemade flavor and simple ingredients that come together beautifully. The caramel frosting has that deep, buttery sweetness that melts perfectly into each moist layer. It’s the kind of dessert that impresses guests but feels like pure comfort to make at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake:
2 ½ cups self-rising flour
2 cups granulated sugar
1 cup buttermilk
¾ cup vegetable oil
1 stick (½ cup) butter, softened
4 large eggs
2 teaspoons vanilla extract
For the caramel frosting:
3 sticks (1 ½ cups) butter
3 cups granulated sugar
1 cup evaporated milk
2 teaspoons vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Combine the flour with the buttermilk, adding them alternately to the batter, beginning and ending with flour.
Stir in the vanilla extract until smooth.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
To make the frosting, melt the butter in a heavy saucepan over medium heat. Add the sugar and milk, stirring constantly until the sugar dissolves.
Continue cooking until the mixture thickens and turns a rich caramel color (about 8–10 minutes). Remove from heat and stir in the vanilla.
Let the frosting cool slightly, then spread between the layers and over the top and sides of the cooled cake.
Servings and Timing
Servings: About 12 slices
Prep time: 30 minutes
Bake time: 25–30 minutes
Cooling and frosting time: 45–60 minutes
Variations
Add 1 cup chopped pecans or walnuts between the layers for a nutty crunch.
For a salted caramel version, add ½ teaspoon of sea salt to the frosting.
Replace part of the butter with browned butter for a deeper, nutty flavor.
Use cake flour instead of self-rising flour for a lighter, more delicate texture.
Make it a bundt cake by baking the batter in a well-greased bundt pan and pouring the caramel frosting as a glaze.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days. In warm weather, I refrigerate it but bring it to room temperature before serving so the frosting softens again. When reheating individual slices, I warm them in the microwave for about 10–15 seconds to make the frosting creamy again.
FAQs
Can I make this cake ahead of time?
Yes, I often bake the cake layers a day in advance and wrap them tightly. The frosting is best made fresh when I’m ready to assemble the cake.
Why did my caramel frosting turn grainy?
The frosting can become grainy if the sugar crystallizes. I make sure to stir constantly and keep the heat moderate to prevent this.
Can I use all-purpose flour instead of self-rising flour?
Yes, but I add 2 ½ teaspoons of baking powder and ½ teaspoon of salt for every 2 ½ cups of all-purpose flour.
How long does this cake last?
It stays fresh for about 3 days at room temperature or up to 5 days in the refrigerator.
Can I freeze it?
Yes, I freeze unfrosted cake layers for up to a month. I thaw them completely before adding the frosting.
Conclusion
This Southern Caramel Cake is pure indulgence. Every bite is soft, buttery, and layered with rich caramel flavor that tastes like home. I love making it for holidays, birthdays, or simply when I want a comforting dessert that brings everyone to the table.
Southern Caramel Cake is a rich, buttery vanilla layer cake topped with a smooth, homemade caramel frosting—a nostalgic Southern classic perfect for special occasions or comforting dessert cravings.
Ingredients
2 ½ cups self-rising flour
2 cups granulated sugar
1 cup buttermilk
¾ cup vegetable oil
1 stick (½ cup) butter, softened
4 large eggs
2 teaspoons vanilla extract
3 sticks (1 ½ cups) butter (for frosting)
3 cups granulated sugar (for frosting)
1 cup evaporated milk (for frosting)
2 teaspoons vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream butter, oil, and sugar in a large bowl until light and fluffy.
Add eggs one at a time, mixing after each addition.
Alternate adding flour and buttermilk, beginning and ending with flour. Mix until smooth.
Stir in vanilla extract.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, melt butter in a saucepan over medium heat. Stir in sugar and evaporated milk until sugar dissolves.
Cook for 8–10 minutes, stirring constantly, until the mixture thickens and becomes golden caramel. Remove from heat and stir in vanilla.
Let frosting cool slightly before spreading between layers and over the top and sides of the cake.
Notes
Add chopped pecans or walnuts for crunch between layers.
Mix in sea salt to the frosting for a salted caramel twist.
Swap some butter for browned butter for deeper flavor.
Use cake flour instead of self-rising for a lighter texture (add baking powder and salt).
Bake in a bundt pan and use the frosting as a glaze.
