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Moist Southern Caramel Cake with Homemade Icing

A decadent slice of layered caramel cake topped with thick caramel frosting and dripping caramel sauce.
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Bake this classic Southern Caramel Cake featuring incredibly moist vanilla brown sugar layers and a rich, deep-flavored caramel frosting that balances sweetness perfectly. This recipe delivers bakery-style results for your next celebration dessert.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup packed light brown sugar (for cake layers)
  • For Caramel Icing: 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. In a small bowl, whisk the buttermilk with the light brown sugar until the sugar dissolves slightly.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  7. 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.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the caramel icing, combine the butter, granulated sugar, heavy cream, and milk in a medium saucepan.
  10. Cook over medium heat, stirring constantly, until the sugar dissolves. Bring the mixture to a boil without stirring. Boil for exactly 4 minutes.
  11. Remove from heat and stir in the vanilla extract and salt. Let the icing cool for about 15 minutes until it thickens slightly but is still pourable.
  12. Assemble the cake: Place one cooled cake layer on a serving plate. Pour about one-third of the warm caramel icing over the top, allowing it to drip down the sides.
  13. Repeat with the second layer. Place the final layer on top and cover the entire cake with the remaining icing. Let the icing set before slicing.

Notes

  • For a Salted Caramel Cake variation, sprinkle flaky sea salt over the top of the finished cake before the icing sets.
  • If you prefer a thicker, more traditional Southern caramel icing that holds its shape better, allow the icing to cool longer until it reaches a spreadable consistency.
  • Use high-quality vanilla extract to achieve a deep, rich flavor in both the cake and the frosting.

Nutrition

Find it online: https://cookingbyfelix.com/caramel-cake-moist-southern-recipe/