5 Star Caramel Cake Joyful Recipe

Oh, there’s nothing quite like digging a fork into a truly decadent dessert, is there? Forget complicated showstoppers; sometimes you just need something rich, buttery, and utterly comforting. That’s why I am so excited to share my absolute favorite recipe: the **Classic Southern Homemade Caramel Cake**. Seriously, this isn’t just cake; it’s a moment! For me, mastering that deep, gooey homemade caramel icing was the tipping point where I realized cooking wasn’t a chore—it was pure joy.

This recipe delivers the moist vanilla sponge layers and luxurious frosting that people dream about when they crave a proper caramel cake. It’s the kind of dessert that makes people stop talking just to take that first bite. Trust me, once you make this from scratch, you’ll never look back. I talk a little more about my journey from corporate burnout to my happy kitchen here, but for now, let’s make some magic!

Why This Classic Caramel Cake Recipe Works So Well

What sets this dessert apart from everything else in the bakery case? It’s all about honoring the classics! We aren’t cutting corners here. This is a truly authentic, **Southern Caramel Cake Recipe**. People rave about it because it manages to be incredibly rich without ever feeling heavy. If you want a **Buttery Caramel Dessert** that satisfies every single craving, this is the one. It’s designed to be a showstopper, but honestly, it’s simple enough for a Tuesday night if you’re feeling ambitious!

Achieving the Perfect Vanilla Caramel Sponge

The cake layers are the backbone of the experience, and we need them super soft. That’s where the buttermilk comes in, folks! The acidity in the buttermilk reacts beautifully with the baking powder to give lift without making the cake dry. We also use softened, real butter—no shortcuts there—creamed properly with the sugar. This technique creates the ideal environment for what I call the **Vanilla Caramel Sponge**: tender, full of flavor, and perfectly capable of soaking up that gorgeous caramel.

The Secret to Rich Homemade Caramel Icing

The icing is genuinely the star of the show, and a boxed mix simply won’t do. The magic happens when you create that deep, cooked caramel base first. You have to cook the sugar until it’s nearly burnt—don’t panic! That dark amber color is the source of flavor, not bitterness. Once that rich caramel is cooled slightly, we fold it carefully into a classic buttercream base. That careful incorporation results in truly incredible **Homemade Caramel Icing** that tastes far more complex than anything store-bought.

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Ingredients for Your Decadent Caramel Cake

Alright, gather your supplies! I’m a huge believer that having everything measured out and right next to you—what we call mise en place—makes baking this **Decadent Caramel Cake** so much less stressful. Since this recipe has three distinct parts, I’ve broken the list down so you know exactly what to grab for each step. Remember, the quality of your ingredients really matters here, especially that butter!

If you want to see my standard recipe for stable buttercream that we adapt later, check out my guide on fluffy vanilla buttercream. But for now, let’s focus on what we need for this masterpiece!

For the Vanilla Caramel Sponge Layers

• 1 1/2 cups (180g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

For the Rich Caramel Filling and Drizzle

• 1 cup (200g) granulated sugar (for caramel)
• 1/2 cup (120ml) water (for caramel)
• 1 cup (240ml) heavy cream (for caramel)
• 1/2 cup (113g) unsalted butter (for caramel)
• 1/4 teaspoon salt (for caramel, adjust for salted flavor)

For the Homemade Caramel Icing

• 3 cups (360g) powdered sugar
• 1/2 cup (113g) unsalted butter, softened (for icing)
• 1/4 cup (60ml) heavy cream (for icing)
• 1 teaspoon vanilla extract (for icing)

Step-by-Step Instructions for the Best Caramel Cake Recipe

Okay, deep breath! We are moving into the action phase. I know the idea of making a caramel from scratch might sound scary, but I promise, if you follow these steps exactly, you will nail the **Best Caramel Cake Recipe** on your very first try. We are building flavor layer by layer, and precision is key, especially when the heat is on!

Preparing the Moist Layer Cake

First things first: Preheat that oven to 350°F (175°C) right now. I always take a minute to grease and flour my 8-inch round pans. I really recommend using parchment circles on the bottom; it’s my trick to avoid that awful moment where a beautiful cake sticks! Whisk your dry cake ingredients together, then add the softened butter, eggs, and vanilla. Beat it on medium speed until it just comes together—don’t overdo it, or you build too much gluten!

Once combined, slowly stream in that buttermilk. Mix until everything is smooth, but stop the moment it is uniform. Divide that batter evenly and pop them into the oven for about 28 to 32 minutes. You know they are done when the toothpick comes out clean. Let them hang out in the pans for 10 minutes to firm up before you gently flip them onto a wire rack to chill completely.

Creating the Gooey Caramel Drizzle Cake Sauce

This is where we focus! In a saucepan, combine the 1 cup of sugar and the water. Set it over medium heat. Now, here is Rule Number One for caramel: Do not stir it with a spoon! You can gently swirl the pan occasionally. If you stir, you risk crystallization, and we absolutely do not want grainy caramel. Let that sugar melt until it hits a gorgeous, deep amber color—it smells incredible, but watch it closely!

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When it’s dark, immediately and carefully pour in the heavy cream. Warning: It will spatter and bubble up like crazy! Remove it from the heat and whisk until smooth. Then whisk in the butter and salt until everything is melted and glossy. Set this amazing caramel aside to cool down a bit before we try to frost with it.

Making and Applying the Caramel Cake Frosting

While that sauce cools, start your icing. Beat the 1/2 cup of softened butter until it is light and fluffy. Now, gradually add the powdered sugar, alternating with the small amount of heavy cream and vanilla extract until you have a nice, smooth buttercream base. This is where the flavor comes in: start beating in about half a cup of that cooled caramel sauce you made earlier. Keep mixing until you think the flavor is right for your frosting—adjusting consistency with a splash more cream if needed.

For assembly, take your first completely cooled cake layer, spread a good amount of that caramel icing on top, and place the second layer on. Now, cover the top and sides of the whole beautiful cake with the rest of your icing. Finish it off by taking the reserved, slightly warmer caramel sauce and drizzling it artistically over the top, letting those thick ribbons drip down the sides for that perfect **Gooey Caramel Drizzle Cake** look. If you want more inspiration on making extra caramel for dipping, I have a great guide right here on making homemade caramel!

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Tips for Success with Your Southern Caramel Cake Recipe

Even the best recipes can go sideways if we skip the little tricks that seasoned bakers know! Since this is such a rich, classic **Southern Caramel Cake Recipe**, I always give people a few pointers to ensure every single cake turns out perfect, just like they saw in the picture. Honestly, these little tweaks take zero extra time but give you massive flavor payoff.

Moisture Secrets: Soaking the Layers

If you want that ultra-indulgent, almost pudding-like texture that melts in your mouth, you’ve got to try this! Once your cake layers are fully cooled, take a pastry brush—you can find my favorite brands in my kitchen tools roundup—and lightly brush the tops of the layers with a few tablespoons of that *warm* caramel sauce you made earlier. It seeps right into the crumb, making the entire cake incredibly moist. Just don’t overdo it, or you’ll end up with a soggy mess!

Adjusting Salt for Salted Caramel Cake

If you’re one of those people who loves that punchy contrast, you should definitely lean into the salty side. The original recipe uses just a tiny dash of salt in the caramel base to balance the deep sweetness. But if you are making a true **Sweet and Salty Cake**, go ahead and ramp that up! I suggest bumping the salt in the caramel sauce itself up to about 1/2 teaspoon instead of 1/4 teaspoon. It really makes the buttery notes pop!

Making Ahead and Storing Your Caramel Cake

One of the best things about this **Caramel Cake** is that it actually tastes better the next day! Because it’s such a sturdy, moist layer cake, it handles making ahead beautifully, which is great for busy hosts. If you plan on making this a **Make Ahead Caramel Cake**, I suggest baking the layers one day prior, wrapping them tightly in plastic wrap once completely cool, and storing them at room temperature.

The full cake, once iced, is happy sitting covered on the counter for about two days. If you need longer, definitely use the fridge! Just make sure you pull it out an hour before serving so the buttery icing gets nice and soft again. Cold cake just isn’t as satisfying, you know? Don’t try to freeze it once it’s frosted, though; the texture doesn’t hold up well.

Serving Suggestions for This Showstopper Dessert

This **Showstopper Dessert** really shines on its own, but pairing it with the right things just elevates the whole experience. For me, the perfect complement is something slightly tart or acidic to cut through that rich, buttery caramel. Think about serving it slightly warm, not hot, so the icing is soft and gooey.

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If you’re making this for a party, I love setting out small scoops of really good vanilla bean ice cream—the contrast in temperature is amazing! Or, if you are serving it with a drink, perhaps try something bright, like a crisp apple cider mule; I have a great recipe for that if you want a festive pairing. It’s truly a beautiful cake that deserves a good partner!

Frequently Asked Questions About This Caramel Cake

Now, I totally get it—baking a layer cake with homemade sauce can bring up a few questions! Don’t worry about a thing; those uncertainties are exactly why I put together this little FAQ section. My goal is always to make sure you feel totally confident before you even turn on the mixer. We want everyone to succeed at making this cake!

Can I use milk instead of buttermilk in this caramel cake?

You sure can, but you have to give the milk a little kick! Buttermilk adds essential acidity that interacts with the baking powder, which is key for that soft crumb. If you only have regular milk, just take 1 cup of it and stir in one tablespoon of white vinegar or fresh lemon juice. Let that sit on the counter for about five minutes until it looks slightly curdled. That’s your DIY buttermilk, and it works like a charm in this **Moist Layer Cake**!

How do I prevent my homemade caramel icing from becoming too runny?

This happens when the caramel sauce isn’t cooled enough before hitting the butter and powdered sugar. Remember, hot caramel will just melt your buttercream into soup! You need that caramel base to be cooled down to *barely* warm—or even room temperature—before you start beating it into the icing. Also, make sure you are using the full 3 cups of powdered sugar listed. That sugar is what gives the **Homemade Caramel Icing** its body!

Is this considered an Old Fashioned Caramel Cake?

Oh, absolutely, yes! The way we build the flavor here—cooking the sugar from scratch for that deep, nutty flavor and using basic pantry ingredients—is exactly what defines an **Old Fashioned Caramel Cake**. There are no crazy extracts or shortcuts; it’s just pure, slow-cooked goodness that tastes like something grandma would have made. It’s the real deal, and I hope you disclose any changes you make in the recipe notes for others!

Nutritional Estimates for Your Caramel Lover’s Dream Cake

I always get asked about the nutrition, especially when something is as gloriously decadent as this **Caramel Lover’s Dream Cake**! Now, I have to be upfront: baking from scratch means everything varies depending on your ingredients, but I did run the numbers to give you a ballpark idea. Please remember these are just estimates per slice, so don’t stress too much while you’re enjoying this magnificent treat!

• Serving Size: 1 slice
• Calories: 480
• Sugar: 65g
• Sodium: 250mg
• Fat: 24g
• Protein: 4g

Share Your Caramel Cake Creations

I truly hope you loved making this cake as much as I love sharing it with you! If you followed along and created this delicious dessert, please come back and leave a quick rating and review—it helps me so much! I always want to see your beautiful results, so tag me on social media! You can find all my latest baking adventures over on my Facebook page. Happy baking, and come check out my latest posts soon!

Classic Southern Homemade Caramel Cake with Rich Caramel Icing

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You will make a truly decadent, moist layer cake featuring soft vanilla sponge layers and a rich, buttery homemade caramel frosting. This Southern Caramel Cake Recipe is a showstopper dessert for any celebration.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 35 min
• Total Time: 65 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups (180g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 cup (200g) granulated sugar (for caramel)
• 1/2 cup (120ml) water (for caramel)
• 1 cup (240ml) heavy cream (for caramel)
• 1/2 cup (113g) unsalted butter (for caramel)
• 1/4 teaspoon salt (for caramel, adjust for salted flavor)
• 3 cups (360g) powdered sugar (for icing)
• 1/2 cup (113g) unsalted butter, softened (for icing)
• 1/4 cup (60ml) heavy cream (for icing)
• 1 teaspoon vanilla extract (for icing)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. For the cake layers: In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
4. Gradually add the buttermilk, mixing until the batter is smooth. Do not overmix.
5. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. For the caramel sauce: Combine 1 cup granulated sugar and 1/2 cup water in a medium saucepan over medium heat. Do not stir; gently swirl the pan occasionally until the sugar dissolves and turns a deep amber color. This takes about 8-10 minutes.
8. Carefully pour in the heavy cream (it will bubble vigorously). Whisk until smooth. Remove from heat and whisk in the 1/2 cup butter and 1/4 teaspoon salt until fully incorporated. Set aside to cool slightly. This is your rich caramel filling/drizzle base.
9. For the homemade caramel icing: In a bowl, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, alternating with the 1/4 cup heavy cream and vanilla extract. Beat until smooth and fluffy.
10. Slowly beat in about 1/2 cup of the cooled caramel sauce into the buttercream until you reach your desired flavor and consistency for the frosting. Save the remaining caramel sauce for drizzling.
11. To assemble: Place one cake layer on a serving plate. Spread a layer of caramel icing over the top. Place the second layer on top.
12. Frost the top and sides of the entire cake with the remaining caramel icing.
13. Drizzle the reserved caramel sauce over the top of the cake, allowing some to drip down the sides for a gooey caramel drizzle effect.

Notes

• For an extra moist cake, brush the cooled cake layers lightly with a few tablespoons of the warm caramel sauce before frosting.
• If you prefer a salted caramel cake, increase the salt in the caramel sauce to 1/2 teaspoon.
• You can make the caramel sauce a day ahead; gently reheat it before using for drizzling.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 65g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 65g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg