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Classic Southern Caramel Cake

Classic Southern Caramel Cake is a beloved dessert featuring soft, buttery cake layers coated in a rich, homemade caramel frosting. This melt-in-your-mouth cake has deep caramel flavors that perfectly complement its tender texture. Whether served at a family gathering or holiday celebration, this Southern favorite is guaranteed to impress with its sweet, nostalgic taste!
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Calories: 480
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 1 cup buttermilk
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • For the Caramel Frosting:
  • 2 cups granulated sugar
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F. Grease and flour two 9-inch cake pans. Beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  2. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, until smooth. Divide the batter evenly between the prepared pans.
  3. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. In a saucepan over medium heat, melt sugar until golden brown. Carefully stir in heavy cream and butter, whisking constantly. Cook for 5 minutes until smooth and thickened. Remove from heat and add vanilla extract. Let it cool slightly before frosting.
  5. Spread a layer of caramel frosting between the cake layers. Coat the top and sides with the remaining frosting. Let it set for 15 minutes before slicing. Enjoy with Peanut Butter Cup Brownies for a decadent treat!

Notes

  • Make-Ahead: Bake the cake layers a day in advance and store them wrapped at room temperature.
  • Storage: Keep the frosted cake covered at room temperature for up to 2 days or refrigerate for 5 days.
  • Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw overnight before frosting.
Reheating: Let the refrigerated cake sit at room temperature for 30 minutes before serving.