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Classic Southern Homemade Caramel Cake with Rich Caramel Icing

A two-layer caramel cake cut in half, showing moist sponge, cream filling, and thick caramel sauce dripping down the sides.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/caramel-cake-classic-southern-homemade-recipe/

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