Bringing ingredients like butter and eggs to room temperature is a crucial step for achieving the perfect cake texture. It allows them to emulsify properly with other ingredients, trapping air and creating a smooth, cohesive batter. This aeration process is key to a light, fluffy, and tender cake. Cold ingredients, on the other hand, can lead to a lumpy batter and a denser, less uniform crumb.

Buttermilk plays a vital role in this Southern Caramel Cake, contributing significantly to its exceptional moistness and tender crumb due to its higher fat content and acidity. If you don’t have buttermilk, you can easily make a substitute: measure the amount of heavy cream (as specified in the recipe, not regular milk) and add one teaspoon of lemon juice or white vinegar. Stir it well and let it sit for about 5-10 minutes until it slightly thickens and curdles. This homemade version will work beautifully. Avoid using regular milk, as it lacks the necessary fat and acidity to achieve the desired results.

While you can use light brown sugar in its place, dark brown sugar is highly recommended for the frosting. It contains more molasses, which imparts a richer, deeper, and more complex caramel flavor and a slightly chewier texture to the frosting. This distinct combination of brown sugars truly elevates the Southern Caramel Cake, giving it that authentic, robust taste that sets it apart. If only light brown sugar is available, your cake will still be delicious, but for the most profound caramel experience, opt for dark brown sugar.

This Southern Caramel Cake offers a delightful contrast in textures and a perfectly balanced sweetness. The cake itself is incredibly light and fluffy, with a fine, moist crumb. The caramel frosting, while firm enough to hold its shape, is wonderfully silky and smooth, providing a rich counterpoint. The overall flavor is sweet, thanks to the combination of sugars, but it’s thoughtfully crafted not to be overly saccharine. It’s a comforting, deeply satisfying sweetness that leaves you wanting just one more slice.

Absolutely! While nothing beats a homemade cake from scratch, if you’re short on time or prefer a simpler approach, a good quality yellow cake mix can be used for the cake layers. However, the true star of this Southern Caramel Cake is undoubtedly the homemade caramel frosting. This specific frosting recipe is a must-try and will transform even a boxed cake mix into a truly exceptional dessert.

To keep your Southern Caramel Cake fresh and delicious, store it in a cake saver or an airtight container at room temperature. It will remain wonderfully fresh for up to 5 days. If you wish to extend its shelf life, you can refrigerate it for up to a week. For longer storage, this cake freezes beautifully. Wrap the completely cooled cake tightly in plastic wrap, then an additional layer of aluminum foil (or place it in a freezer-safe container). It will keep in the freezer for up to 3 months. To enjoy after freezing, simply remove the cake to your countertop and let it defrost naturally at room temperature before serving.

Prepare Your Pans & Dry Ingredients: Preheat your oven to 350°F (175°C). Lightly spray two 9-inch cake pans with baking spray. To prevent sticking and ensure easy release, place a round of parchment paper in the bottom of each pan, then spray the top of the parchment paper as well. Set these prepared pans aside. In a medium-sized bowl, meticulously whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that the leavening agents and seasonings are evenly distributed throughout the dry mixture.

Cream Butter & Oil: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and vegetable oil. Beat on medium speed until the two are thoroughly combined and smooth. This blend of butter and oil contributes to both flavor and the cake’s incredibly moist texture.

Add Sugars: To the butter and oil mixture, add the granulated sugar and the packed light brown sugar. Increase the mixer speed to medium and beat vigorously for a full 3 minutes. This creaming process is essential for incorporating air into the batter, which makes the cake light and tender. The mixture should become light in color and fluffy in texture.

Incorporate Eggs & Vanilla: With the mixer still running on medium-low, add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the batter from curdling and maintains a smooth consistency. Once all eggs are mixed in, stir in the vanilla extract, blending until fragrant and evenly distributed.

Alternate Dry & Wet: Gradually add about half of the dry ingredient mixture to the wet ingredients in the stand mixer. Mix on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.

Add Buttermilk: Following the dry ingredients, pour in half of the room temperature buttermilk. Mix on low speed until it is just combined. Buttermilk adds both moisture and a subtle tang that enhances the cake’s flavor and tenderness.

Complete the Batter: Repeat the process by adding the remaining dry ingredients, mixing until just combined. Then, add the rest of the buttermilk and mix until the batter is smooth and homogeneous. Throughout this process, occasionally stop the mixer to scrape down the sides of the bowl with a spatula, ensuring all ingredients are fully incorporated. Avoid overmixing once the flour is added.

Prepare for Baking: Divide the finished cake batter evenly between the two prepared 9-inch cake pans. Use a spatula to gently spread the batter and smooth out the tops. This simple action helps ensure that your cake layers bake evenly, preventing excessive doming in the center.

Bake & Cool the Cake: Bake the cake layers for 22-28 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. The baking time can vary depending on your oven, so keep an eye on them. Once baked, remove the pans from the oven and allow the cakes to cool completely in their pans on a wire rack. This is crucial for the cakes to set properly and prevent them from crumbling when handled. Once cool and you’re ready to assemble, gently trim any domed tops or uneven edges from the cake layers using a serrated knife, creating a flat surface for easier frosting and stacking. Now, it’s time to prepare the star of the show: the caramel frosting!

Start the Caramel Frosting Base: In a medium-sized heavy-bottomed saucepan, combine the light brown sugar, dark brown sugar, unsalted butter (cut into tablespoons for easier melting), and salt. Place the pot over medium heat. Whisk constantly as the butter and sugars melt and combine. Continue whisking until the mixture is smooth and fully incorporated, ensuring no lumps remain. This constant agitation prevents burning and promotes even caramelization.

Simmer and Thicken the Caramel: Once the butter and sugars are melted, pour in the evaporated milk, followed by the heavy cream. Whisk everything together thoroughly to combine. Bring the mixture to a gentle simmer, then reduce the heat slightly and continue to simmer for exactly 4 minutes, whisking occasionally. During this time, the caramel will begin to thicken noticeably. It’s crucial not to boil it too aggressively, but a steady simmer is needed for proper consistency. As soon as the 4 minutes are up and it has thickened, immediately pour the hot caramel mixture into a heatproof mixing bowl.

Finish the Frosting: While the caramel is still warm, use an electric hand mixer to gradually beat in the sifted powdered sugar, adding it a little at a time. Continue mixing until all the powdered sugar is fully incorporated and the frosting reaches a smooth, spreadable consistency. Finally, mix in the vanilla extract, giving the frosting its signature depth of flavor. This step is time-sensitive; work quickly as the frosting will firm up as it cools.

First Layer of Frosting: Once the frosting is prepared, you’ll need to work quickly, as it will continue to thicken and become less spreadable as it cools. Place one of your cooled cake layers, top side up, onto your desired serving platter or cake stand. Spoon about ¾ cup of the warm caramel frosting onto the center of this cake layer. Using an offset spatula or similar tool, gently spread the frosting evenly over the top surface of the cake, extending slightly to the edges.

Add Second Cake Layer: Carefully place the second cooled cake layer directly on top of the frosted first layer. For best results and a level cake, position this second layer with its flattest side facing upwards. This creates a stable and even surface for the final frosting application.

Southern Caramel Cake

This Southern Caramel Cake is a true classic for a reason. A homemade soft and moist vanilla cake with a delicious caramel frosting!

Ingredients

Instructions

Video Guide

Notes

• You can use a yellow box cake mix if you prefer a simpler cake base over homemade.
• If you cannot find buttermilk, you can easily make your own by adding 1 teaspoon of lemon juice or white vinegar to 1 ¼ cup heavy cream and letting it sit for 5-10 minutes.
• This cake can be frozen. Wrap cooled cake tightly in plastic wrap and then foil, or place in a freezer-safe container, for up to 3 months. Defrost at room temperature.
• Consider adding other toppings such as toasted pecans or a sprinkle of sea salt flakes for variation.
• For the best flavor and texture, this cake is best served at room temperature.

Nutrition

Calories: 792 kcal |
Carbohydrates: 110 g |
Protein: 6 g |
Fat: 38 g |
Sodium: 315 mg |
Fiber: 1 g |
Sugar: 88 g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.