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The Best Moist Southern Caramel Cake Recipe

Close-up of a moist slice of caramel cake recipe layered with filling and topped with dripping caramel sauce.
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Follow this tried-and-true recipe for a truly moist Southern Caramel Cake, topped with rich, buttery, homemade caramel icing. This classic dessert delivers old-fashioned quality.

Ingredients

Scale
  • For the Moist Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • For the Homemade Caramel Frosting:
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 3 1/2 cups powdered sugar, sifted

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this wet mixture to the dry ingredients gradually, beating until just combined. Do not overmix.
  5. Carefully pour the hot water into the batter and mix on low speed until smooth. The batter will be thin.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a wooden pick 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 Cooked Caramel Frosting: In a medium saucepan, combine the granulated sugar, brown sugar, butter, and evaporated milk.
  10. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a full boil.
  11. Boil without stirring for exactly 4 minutes. Remove from heat immediately.
  12. Stir in the vanilla extract and salt. Let the mixture cool for 10 minutes.
  13. Gradually beat in the sifted powdered sugar until the frosting is smooth and spreadable. If the frosting is too thick, add a teaspoon of milk; if too thin, add a bit more powdered sugar.
  14. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of caramel frosting over the top. Repeat with the second layer.
  15. Place the final layer on top and frost the top and sides of the entire cake.

Notes

  • For a true Southern style cake, use buttermilk in the batter; it helps create a tender crumb.
  • Cool the cake layers completely before frosting to prevent the rich caramel icing from melting.
  • If you want a slightly thinner icing for drizzling, add one tablespoon of heavy cream to the finished frosting.

Nutrition

Find it online: https://cookincorner.com/caramel-cake-recipe/