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The Best Moist Southern Style Caramel Cake Recipe

A tall slice of moist, layered caramel cake recipe covered in thick, drizzling caramel frosting.
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I am so glad you are here. This recipe delivers an incredibly moist vanilla cake with rich, homemade cooked caramel frosting. This classic Southern Caramel Cake is perfect for celebrations and brings pure joy to your table.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • For the Cooked Caramel Frosting:
  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 cups powdered sugar, sifted

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. In small bowls, alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 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. Make the Cooked Caramel Frosting: In a medium saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture reaches a full boil. Boil for exactly 1 minute, stirring constantly.
  8. Remove the pan from the heat. Stir in the vanilla extract and salt. Let the mixture cool completely, about 30 to 45 minutes, until it is lukewarm but not set.
  9. Transfer the cooled caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar until the frosting is smooth and spreadable. If the frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
  10. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of caramel frosting over the top. Repeat with the second layer. Place the final layer on top.
  11. Frost the top and sides of the entire cake with the remaining homemade caramel icing.

Notes

  • For the moistest cake layers, ensure your butter, eggs, and buttermilk are at room temperature before mixing.
  • This cooked caramel frosting sets up as it cools, so work quickly once it reaches the right consistency.
  • You can substitute pecans for a classic Southern touch by pressing them onto the sides of the finished layer cake.

Nutrition

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

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