Southern Caramel Cake Recipe

In the heart of the South, family recipes are treasured heirlooms. This classic Southern caramel cake is more than just a cake; it’s a symbol of love, warmth, and sweet memories. Its deep caramel flavor makes it a decadent dessert. Serve it anytime and anywhere, and it will always get rave reviews. 

This delicious Southern 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. 

What Is Southern Caramel Cake

Southern caramel cake is simply a soft, buttery cake with homemade caramel frosting. This combination results in a decadent treat. This cake stands out for its luscious frosting and embodies the warmth and hospitality of the South.

Why Make this Caramel Cake Recipe?

This simple yet decadent cake is made with basic ingredients and can be found at weddings, showers, brunches, and holiday dessert tables. The best part about this cake is the homemade caramel icing.  This is when the real magic happens. The sugar melts and is transformed into a golden brown caramel syrup that is poured over the top of the cake creating the finishing touch to this masterpiece. Southern Caramel Cake is more than just a dessert; it’s a celebration where rich flavor is met with comfort and holds a special place in the hearts of many Southerners.

Timeless Tradition: This Southern Caramel Cake Recipe is a cherished tradition passed down through the generations

Irresistible Flavor: Soft, moist cake is topped with homemade caramel frosting, creating unforgettable flavor and texture with every bite.

Crowd-Pleaser: This cake can create lasting memories when shared with loved ones. Enjoy the simple pleasures and cherished traditions.

Where Should I Serve Caramel Cake

Sometimes, there is no need for a special occasion to enjoy a slice of cake. Serve this dessert anywhere throughout the year. Whether celebrating a milestone or just craving cake, this recipe is sure to delight.

Birthday Celebrations: This cake is fabulous to serve on any occasion. My husband grew up eating it for holidays and even birthday celebrations, so he requested it 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.

Ingredients Needed For Southern Caramel Cake Recipe

The ingredients are simple and combine to create a dessert with irresistible Southern charm. For a complete list of ingredient amounts, please see the printable recipe card. This recipe makes one caramel layer cake using a large sheet pan. If desired, use round cake pans and adjust the bake time as needed. 

For the cake:

Butter – I used salted butter for this recipe.

Sugar – White granulated sugar is used for sweetness.

Flour – All Purpose Flour is used in this cake batter.

Salt – Salt enhances the flavor and balances the sweetness.

Baking Powder – A leavening agent that helps the cake rise and become fluffy.

Eggs – Eggs provide structure and moisture.

Milk – Whole milk adds richness to the cake.

Vanilla Extract – Vanilla Extract enhances the flavor of the cake.

For the “Burnt” Caramel Frosting:

Is the frosting really burnt? No. This comes from browning the sugar until it reaches a deep amber or caramelized stage. At this point, it reaches a rich, deep, and complex flavor. This process is monitored carefully and closely until it reaches the desired caramelization point. 

Sugar – White sugar is caramelized to achieve the caramel flavor.

Flour – Flour is used as a thickener for the frosting

Milk – Whole milk is used for the creamy texture.

Butter – Butter adds richness and a silky smooth texture. I used salted butter.

Vanilla Extract – Vanilla Extract adds flavor and compliments the homemade caramel icing.

Tools Needed:

Mixer — I used a stand mixer. 

Flour sifter– Not 100% needed, but it does help with getting all of the lumps out.

Sheet Cake Pan—I used my mother-in-law’s cake pan, which is 12″ x 18″.

Parchment paper (optional): I would grease and flour a pan. Using parchment paper would keep the cake from sticking, but it would make 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.

Wooden Spoon

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 the bowl of a stand mixer on medium speed, cream the butter, then add sugar- Creaming until light and fluffy.

Sift dry ingredients – flour with baking powder and salt.

Reduce the mixer to low speed. To the creamed butter and sugar mixture, alternately add the flour mixture, eggs (one 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:

1. 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. 
2. Browned Sugar: To the iron skillet, add 3/4 cup sugar.
3. 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. 
4. 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.
5. 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.
6. 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.

Steps For Making Caramel Icing

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.

Is Caramel Cake Difficult To Make

While this recipe may seem intimidating, it is really straightforward to make. With a little patience, you can whip up this caramel frosting with no problems. It did take me several attempts to get this recipe just right, but now, it is quite simple.

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 time I made it, and it just didn’t turn out quite right. 

Recipe Tips for The Best Caramel Cake Recipe

By following these tips, you’ll be on your way to making a delicious and traditional Southern caramel cake that will impress your family and guests. Keep in mind that the frosting takes patience and can not be rushed. Rushing this process can result in a burnt and less desirable-tasting frosting. 

• This cake recipe makes one caramel layer cake – a sheet cake caramel cake. You could also use 9-inch cake pans and adjust the baking time as needed. 
• I leave my cake in the pan when pouring the frosting over the top. This is how my mother-in-law did it, and I do the same. Some of the frosting may run down the sides of the cake, but most of it stays on top of the cake.
• 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 it without any 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 Variations:

You can customize this cake to suit your taste preferences with these variations. 

• You could use your favorite pound cake recipe and this caramel icing over the top. 
• Use your favorite vanilla cake recipe.
• Make a layered caramel cake.

How To Store Caramel Cake

Cut the cake into squares and place in an airtight container, or wrap the cake plate with plastic wrap. For best results, I prefer cold cake, so I put it in the refrigerator. However, it will be fine at room temperature for several days. If your house is warm, refrigerate it.

How to Freeze Caramel Cake

This is a wonderful cake to freeze. After the cake has cooled, slice it into squares and place them in an airtight freezer container or freezer zip-top bag. I like to separate my layers with parchment paper for easy removal. Place the cake in the freezer and freeze for 3-6 months. Allow the slices to thaw before serving.  

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