Southern Caramel Cake
This delicious Southern Burnt Caramel Cake is a basic homemade butter cake topped with a cooked caramel frosting. The cake and frosting are made with simple ingredients easily found in most pantries—a true southern delight.
I was introduced to this recipe over 30 years ago. My mother-in-law was well known for her Burnt Caramel Cake. She always had some on hand, either fresh or stashed away in the freezer. With my crew around, this cake never makes it to the freezer. It always disappears within days. This is a tried and true recipe and is most definitely the best southern caramel cake around.

I made this recipe several times before I finally got the frosting right. The trick is to cook the frosting until it reaches the softball stage. Unfortunately, I didn’t use a candy thermometer the first few times I made this, and it just didn’t turn out quite right.
Why Make this Caramel Cake Recipe?
Birthday Celebrations: This cake is fabulous to serve for any occasion. My husband grew up eating this cake for holidays and even birthday celebrations. So he requested this cake for his last birthday, and it was a hit.
Holiday Desserts: This cake would be the talk at your holiday gatherings. This recipe is made for a sheet pan and will certainly feed a crowd.
Your Family: Everyone likes a good dessert. Make this for your family to enjoy between holidays and special occasions. It makes a lot and is perfect for the freezer.
What Ingredients are in this Recipe?

For the cake:
butter
sugar
flour
salt
baking powder
eggs
milk
vanilla
For the Burnt Caramel Frosting:

sugar
flour
milk
butter
vanilla
Tools Needed:
Some of the links on this page are affiliate links. Home at Cedar Springs Farm may earn a small commission for purchases made after clicking links on this page. Learn More.
Mixer — I used a stand mixer.
Flour sifter— Not 100% needed, but does help with getting all of the lumps out.
Sheet Cake Pan— I used my mother in laws cake pans. It’s a 12″ x 18″ pan.
Parchment paper (optional)– I would grease and flour a pan. Using parchment paper would keep the cake from sticking, but it makes it harder to cut into slices and get out of the pan.
Iron Skillet— I recommend an iron skillet, but a large heavy bottom pan would work.
Saucepot— Choose a larger than needed pan. This keeps things from boiling over.
Whisk— This is needed to whisk the caramel sauce to perfection.
Spatula for spreading— I used an offset spatula for spreading.
Candy Thermometer— This is needed to get the caramel to the correct temperature.
How to Make this Caramel Cake Recipe
For the cake:
Preheat oven to 350 degrees.
Grease and flour a 12″ x 18″ sheet pan.
In a stand mixer, Cream the butter, then add sugar- Creaming until light and fluffy.
Sift flour with baking powder and salt.
To the creamed butter and sugar mixture, alternate adding flour mixture, eggs (1 at a time), and milk, beating after each addition.
Add vanilla. Mix well.
Pour into a well-greased sheet pan 12″ x 18″. Bake at 350 degrees for 25-30 minutes. Cool completely before frosting.

For the caramel frosting:
Combine the 3 3/4 cup sugar, flour, and milk in a medium saucepot. Bring to a boil over medium heat. As this is coming to a boil, make the browned sugar. I use a medium iron skillet to brown the sugar.
Browned Sugar: To the iron skillet, add 3/4 cup sugar. Over medium heat and with a wooden spoon, melt the sugar. After 5 minutes, you will notice the sugar begins to clump and melt. Stir and break up any clumps with the back of your spoon. The sugar will start to melt and change color. It will turn light brown then caramel brown. Stir until all sugar has melted and the color is medium brown. Move off the heat when done.

Place a candy thermometer into the saucepan with the milk mixture. Slowly add the browned sugar to the boiling milk mixture -stirring fast—Cook to a softball stage on the thermometer. If you don’t have a candy thermometer, drop a small amount into a cup of cold water. It should form a soft ball. Remove from heat. Add butter and vanilla. Cool for about 15 minutes-whisking every 5 minutes. After 15 minutes, begin whisking continuously for 5 minutes, checking for thickness. You are looking for thick and pourable frosting. Pour over the cooled cake and spread evenly. Place the frosted cake into the refrigerator to chill to help the caramel set up on the cake.


and cook to softball stage

cooled cake

over cake
Cut into squares and serve.

Notes: **I test my frosting for thickness by letting it run off a spoon. If it slides off and none sticks to the spoon, then it’s not ready. But if you let it run off of the spoon and some of it clings to the spoon, it’s ready for the cake.
Expert Tips
*Make the cake first and cool completely before starting on the frosting.
*A wooden spoon has always worked best for me when melting sugar.
*Watch the sugar closely and stir continuously while browning. It will burn if not careful.
*You will need a medium to a large saucepot. Once the browned sugar is added to the boiling liquid, it will foam a bit until it settles back down. You don’t want this boiling over onto your stovetop.
*Slowly pour the browned sugar into the boiling milk mixture.
*This frosting is not an easy frosting to make. But with some patience, a candy thermometer, and a little time, you will master this frosting with no problem at all.
*Make sure your frosting is thick enough to spread but pourable. Cooling the frosting and beating it will thicken it up.
**I test my frosting for thickness by letting it run off a spoon. If it slides off and none sticks to the spoon, then it’s not ready. But if you let it run off of the spoon and some of it clings to the spoon, it’s ready for the cake.
*Place the cake into the refrigerator to allow the frosting to set up faster. *Store the cake in the refrigerator.
Recipe FAQ’s

Southern Caramel Cake
Ingredients
Cake:
- 1 cup butter softened
- 2 cups sugar
- 3 cups all purpose flour sifted
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla
Caramel Frosting:
- 3 3/4 cups sugar
- 3/4 cups sugar browned in a skillet
- 3 tablespoons flour
- 1 cup milk
- 1 cup butter softened (not melted)
- 1 teaspoon vanilla
Instructions
Cake:
- Preheat oven to 350 degrees.
- Grease and flour a 12" x 18" sheet pan.
- In a stand mixer, Cream the butter, then add sugar- Creaming until light and fluffy.
- Sift flour with baking powder and salt.
- To the creamed butter and sugar mixture, alternate adding flour mixture, eggs (1 at a time), and milk, beating after each addition.
- Add vanilla. Mix well.
- Pour into a well-greased sheet pan 12" x 18". Bake at 350 degrees for 25-30 minutes. Cool completely before frosting.
Frosting:
- Combine the 3 3/4 cup sugar, flour, and milk in a medium saucepot. Bring to a boil over medium heat. As this is coming to a boil, make the browned sugar. I use a medium iron skillet to brown the sugar.
- Browned Sugar: To the iron skillet, add 3/4 cup sugar. Over medium heat and with a wooden spoon, melt the sugar. After 5 minutes, you will notice the sugar begins to clump and melt. Stir and break up any clumps with the back of your spoon. The sugar will start to melt and change color. It will turn light brown then caramel brown. Stir until all sugar has melted and the color is medium brown. Move off the heat when done.
- Place a candy thermometer into the saucepan with the milk mixture. Slowly add the browned sugar to the boiling milk mixture -stirring fast—Cook to a softball stage on the thermometer. If you don't have a candy thermometer, drop a small amount into a cup of cold water. It should form a soft ball. Remove from heat. Add butter and vanilla. Cool for about 15 minutes-whisking every 5 minutes. After 15 minutes, begin whisking continuously for 5 minutes, checking for thickness. You are looking for thick and pourable frosting. Pour over the cooled cake and spread evenly. Place the frosted cake into the refrigerator to chill to help the caramel set up on the cake.
- Cut into squares and serve.
Notes
Are You Craving More Southern Desserts? Be sure to check out the other recipes below.
I agree, using a candy thermometer can make a difference in some recipes. The caramel frosting for this southern caramel cake looks divine. I can see why there aren’t usually any leftovers to store!
I never heard of southern caramel cake but after reading this recipe I will definitely be making it. I love such wholesome recipes with a few key ingredients. Looks like a perfect cake to have on hand gor the family or visitors.
This Southern Caramel cake looks really good. I love caramel.
This is so different from the cakes we have in Europe so I can’t wait to try it.
This recipe is incredible! I can’t wait to try this! Thanks Gina!
The burnt caramel Frosting made the cake! Loved it.
Fantastic cake! You can get me excited with anything caramel but this cake is something special!
I’m so excited to try this cake! I have a candy thermometer already, so just need the ingredients!
This is such a gorgeous caramel cake! Everyone was really impressed!!
You are taking me back to my original baking days when I was a teen using a candy thermometer!! Only half of my fam is gluten free – and the rest would make this on every freaking holiday!
This cake is simply divine! I love the idea of freezing some and always having it on hand!!! I might need to do that!
Wao! that was super easy and soo good! Thanks for your cake recipe!
This cake is totally irresistible! Always a hit at my house!
These caramel cakes are so good to be true, the recipe is so easy and delicious to make.
This rich cake is so good! Love it.
This is a perfect caramel cake. The topping is amazing!
We couldn’t wait to dig into this, it smelled amazing while cooking! Fantastic flavors.
Wow I never tried this style cake before but I’m so glad I found this post. Super yummy and moist
You had me at caramel! Such a delightful combination. Made it for a birthday celebration and everyone wanted the recipe!
Omg this is so gooey and delicious I need to practice self control having this around the house. EVeryone loved it and raved about it for days.
Drooling over this delicious cake recipe. My favorite flavor.Thanks for sharing