This Real Deal Southern Caramel Cake Recipe is the best caramel cake recipe on the web! If you want a moist yellow cake with the best authentic caramel icing, you must make this recipe. It is the real deal for real. If you love desserts with caramel then you definitely need to check out Homemade Caramel Pie, Caramel Buttercream Frosting, Caramel Apple Cheesecake, Salted Caramel Chocolate Chip Cookies, and Salted Caramel Lava Cake.
Southern caramel cake recipes have always been a classic that I could have any day of the week. My family has made it for decades, and it is definitely an old time Southern favorite.
The funny thing about this cake is a lot of people did not become familiar with it until the movie “The Help” mentioned it. After the movie was released in theaters, I saw tons of replicas of this classic cake online but none of these recipes were as authentic as I thought they should be.
Why You’ll Love This Recipe
- The cake cooks up a moist yet slightly dense (but still light) yellow butter cake that isn’t too sweet and serves as the perfect vehicle for the caramel icing.
- It truly celebrates the caramel icing is the true star of the party.
- No shortcuts! This classic southern caramel cake uses uses granulated sugar and evaporated milk to create the luscious flavor of a true caramel icing. Don’t opt for a quick brown sugar butterscotch method, which is a caramel frosting substitution and not the same thing!
Ingredients You Will Need
Simple, baking ingredients are all you will need to have to make this southern cake recipe.
- Butter: You’re going to want to use unsalted butter to make the cake.
- Vegetable oil: Any vegetable oil works just make sure it has a neutral flavor.
- Granulated sugar: Adds sweetness and texture tot he cake.
- Flour: Be sure you use sifted cake flour which gives the cake its light texture.
- Eggs: You be using whole eggs plus egg yolks to add rich flavor and more yellow color to the cake.
- Baking powder and salt: Simple baking ingredients to create the texture of the cake.
- Sour cream: Gives the cake its moistness.
- Vanilla extract: Make sure you use pure extract for the best flavor.
- Evaporated milk: Cooks up with the butter and sugar to make the best caramel icing. Make sure you’re not using condensed milk.
How to Make the Best Caramel Cake Recipe
- Cream the butter, oil, and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
- Turn the mixer to medium speed and mix in the eggs and egg yolks one at a time until they are well incorporated. Next, add in vanilla extract and mix again.
- Sift the cake flour, baking powder and salt into a medium sized bowl.
- With the mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture. Mix just to combine, do not over mix.
- Pour batter into the individual cake pans and bake in the oven until fully baked, about 23-30 minutes.
TOP TIP: You don’t want to over bake the cakes. I suggest checking earlier and watching closely in the last 5-10 minutes of cooking so you can remove them as soon as they are done.
- Remove the cake pans from oven and cool on cooling racks for 10 minutes and then remove them from the pan to continue cooling.
How to Make the Caramel Icing
Here is a look at how the caramel icing begins to come together.
Some people struggle with knowing exactly how the icing should look after about two hours of cooking on a very low heat so hopefully after these tips, you will feel like a pro!
TOP TIP: The one thing you need to remember through out this process, low and slow is the best way to achieve this perfect icing. The color will deepen and it will naturally thicken but it takes time.
- Add the butter, evaporated milk, and sugar to a saucepan over medium heat, mix together after it all melts.
- Cook over low to medium heat for about 1 1/2- 2 hours, watching the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
TOP TIP: Remember to make sure that the caramel turns the color of the photo below before stopping the heat. It should also COMPLETELY coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn.
- When the correct color is reached, remove the caramel icing from the heat and add in the vanilla extract.
- Cool the icing for about 15-20 minutes to allow it to thicken before icing the cake.
Caramel Icing Tips
Here are a few important tips to keep in mind when making this caramel cake recipe! The icing is the star of the show so you want to be sure to get it right!
- After cooling the icing, if you see that it is too warm and still not completely thick enough, cool it in the refrigerator to allow it to thicken more.
- Want more of a frosting texture? Some people like to take the caramel and whip it in a stand mixer to create more of a frosting rather than an icing. That is totally up to you.
- Give it time to cool. I like to let it cool at least 30 minutes. It will help with frosting the cake without the icing dripping everywhere and the layers sliding too much.
Storage
This cake can stay at room temperature for 3-4 days due to the high sugar content cooked icing. However if you want to refrigerate it, make sure you bring slices to room temperature before serving and eating.
When to Serve
This caramel cake recipe is perfect for the holidays. It is not an easy cake to pull off because as I mentioned before it can take up to 3 hours to complete the recipe.
Make it for special occasions and holidays like Thanksgiving, Christmas, or a family reunion.
This cake is made with love and should be shared with those very special people in your life. If you love this cake, you might also become infatuated with some my other holiday desserts like my Ultimate Lemon Cake, Cream Cheese Pound Cake, Brown Sugar Pound Cake and Southern Peach Cobbler!
Expert Tips and FAQs
- This cake recipe takes planning. Make sure you allow plenty of time to make this cake recipe – it’s going to take at least three hours from start to finish. One thing that may help is to bake the cakes a day in advance so you don’t have to wait for them to cool.
- Is your cake sliding? It’s because the caramel icing recipe is too thin.
- Is your icing too thick? If you let it GET TOO THICK, just add a little bit of milk. Really follow your instincts here.
- Make sure the cakes are fully cool before icing.
This southern caramel cake recipe is the real deal caramel cake. Caramel icing is thinner in texture than a frosting but not as thin as a glaze. It also has more shine and a smoother consistency than caramel frosting.
To help thicken your caramel, you can stick the caramel in the refrigerator after you finish it to allow it to thicken. Wait for it to solidify some, and then add a little milk if you need it to be more spreadable.
Your Cake Creations
I love seeing your Real Deal Caramel Cake Recipe Creations!! Check out some of the amazing photos I have received! After more than five years, I must say this southern cake recipe is still my most popular cake recipe.
More of the Best Cake Recipes You’ll Love
- Hummingbird Cake
- Black Forest Cake Recipe
- Banana Pudding Cake
- Sour Cream Pound Cake
- Peach Pound Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Real Deal Southern Caramel Cake
Ingredients
For the Cake:
- 1 cup unsalted butter, room temperature 2 sticks
- ⅓ cup vegetable oil
- 2 ½ cups granulated sugar
- 6 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tablespoon pure vanilla extract
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
For Aunt Bev’s Caramel Icing:
- 1 ½ sticks salted butter
- 2 cans evaporated milk 12 ounces each
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
- Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
- Add in vanilla extract and mix.
- Sift cake flour, baking powder and salt into a medium sized bowl.
- With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
- Do not over mix.
- Spray three 9 inch round cake pans with baking spray or grease and flour them.
- Pour batter into individual cake pans evenly.
- Bake in preheated oven for 23-30 minutes or until fully baked (but DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT).
- Remove cake pans from oven and cool on cooling racks for 10 minutes.
- Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
- Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
- Leave over medium heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown. Note: if it is taking a while, you can turn up the heat a little more to speed up the thickening process but you MUST WATCH CAREFULLY AND STIR FREQUENTLY.
- Make sure that the caramel turns the color of the photo below before stopping the heat.
- It should also thickly coat the back of a spoon to ensure thickness. See notes below for additional tips for the caramel.
- Be careful to watch, adjusting heat temperature to not let it burn.
- Remove from heat and add in vanilla extract.
- Cool for about 15-20 minutes to allow it to thicken before icing the cake. If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!
- P.S. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture. That is totally up to you.
Video
Notes
- This cake recipe takes planning. Make sure you allow plenty of time to make caramel cake – it’s going to take at least three hours from start to finish. One thing that may help is to bake the cakes a day in advance so you don’t have to wait for them to cool.
- Is your cake sliding? It’s because the caramel icing recipe is too thin.
- Is your icing too thick? If you let it GET TOO THICK, just add a little bit of milk. Really follow your instincts here.
- Make sure the cakes are fully cool before icing.
Nutrition
This post was published in November 2018. It has been updated with new content.
Check out my Banana Pudding Cheesecake Blondies!
Or my Red Velvet Blackberry Cake!
Or my Classic Yellow Cake with Chocolate Frosting
Dimesizediva says
This cake was amazing! I made it for my Sunday School Christmas party and they ate it all. I made it the next day and it came out even better! This is the best caramel cake I have ever made!!!
Grandbabycakes says
Thanks so much Dimesizediva! Can’t tell you how much that means to me! I am so happy you enjoyed it! Share the blog with your friends!
Dimesizediva says
I have about a cup of extra icing, what is the best way to save/preserve it? Can you do someting else with it?
Grandbabycakes says
You could definitely jar/can it and use it on ice cream!! Delish!
Jackie says
This looks so delicious! I am going to make it soon.
Grandbabycakes says
Thanks Jackie! Can’t wait to hear your thoughts!
Alaiyo Kiasi says
Lovely cake! I’ve never had caramel cake but, as a caramel lover, I can imagine that it’s divine. Yours certainly looks divine!
Grandbabycakes says
Thanks so much Alaiyo! It really is a classic!
sandy axelrod says
I can’t wait to make this one! It looks so absolutely delicious I can hardly wait for it to be ready to eat.
Grandbabycakes says
Thanks so much Sandy!
Marti says
I love a good caramel, butterscotch, plain cake. This looks so wonderful. You are obviously a talented baker! This looks like a great one to make for Christmas!
Grandbabycakes says
Thanks Marti! I really appreciate the compliment.
The Duo Dishes says
A good caramel cake can be hard to put together, mostly due to the fact that it does take a long time to make! Definitely want to try your Aunt’s caramel recipe. Sounds great with the use of evaporated milk.
Grandbabycakes says
Yes! I adore it. It just takes so amazing!
Valerie says
I adore caramel (it comes second only to lemons!). 😀 This cake is absolutely gorgeous-the frosting layer is so decadently thick! *love*
Grandbabycakes says
I am the biggest fan of lemon too! It really is amazing!
Chrysta says
Looks great! How long do you let the caramel cool before slicing?
Grandbabycakes says
I actually waited about 30 minutes before cutting to let it set up a bit but I love this icing because it never gets hard!
Mama Jean says
I make caramel cakes often, maybe you didn’t cook the icing long enough. The longer you cook it the closer you MUST watch and stir it.
Esther Sawyer says
It looks so good! I want to make cupcakes for a bake sale. I’m concerned about how to package them since the icing never hardens. Any suggestions? Thank you
Jocelyn (Grandbaby Cakes) says
Hi Esther, just sent you an email back. I hope that helps!
Esther Sawyer says
Is it possible i can 12 oz hesvy whipping cream as a substtute for 1 can evaporated milk? I just realized I only have one can but I do have whipping cream.
Jocelyn (Grandbaby Cakes) says
I’m sorry Esther but I would advise against that. Evaporated milk and heavy whipping cream have completely different properties.
Esther Sawyer says
Thanks Jocelyn!
Tome Ellis says
Make the cake right now great recipe thanks for sharing
Bren Herrera says
oh my word. I’d have to run for 90 minutes to burn off 2 slices. Surely, I’d no problem eating that alone! Nice work. Great layer of caramel.
Grandbabycakes says
Same here! I feel like I have to work out an entire week just to burn off one slice!
Shantel says
Looks delicious! to all concerned: IF CALORIES ARE A CONCERN-DON’T EAT IT THEN!!!!!!!!!!!!! EAT A CARROT INSTEAD : ) I will definitely be making this -yum!!!!!!!!
Jocelyn (Grandbaby Cakes) says
Thanks so much Shantel and I agree wholehearted lol.
Shantel says
I’m making your cake for a work party tomorrow-finishing up the frosting as i type.I tasted a crumb-i know it’s gonna taste fabulous-can’t wait to have an actual slice lol.Thanks for the recipe : ) God bless~
Jocelyn (Grandbaby Cakes) says
Hooray! Shantel send me a photo of your finished product!
vida says
I really wanted to know how to make your Carmel cake it’s reminder of my aunt C’s Carmel cake when ever me and my father would go to his home in Georgia our aunt would make this cake she now have pass on so have my father but when I saw this cake it reminded me of when my aunt use to fix this for us it look so good thanks for sharing it means a lot I will let you know when I try and make it how it turn out for me again thanks
Jocelyn (Grandbaby Cakes) says
Hi Vida, I am so glad to share it with you so you can keep your family traditions alive.
Shannon says
Shantel, thanks for saying that, because i was just about to say the same thing lol. Any-who, this looks delicious. I’m making it for Thanksgiving.
Jocelyn (Grandbaby Cakes) says
Fantastic! I hope you enjoy!
V Vien Lee says
wow! Personally, I’m not a big fan of caramel cakes but this looks fantastic! 😀
Grandbabycakes says
Thanks so much! I never was either but they kinda grew on me!
brittany says
Hello. I am in the process of making the caramel and its been two hours but wont thicken. Any suggestions?
Thank you!
Jocelyn (Grandbaby Cakes) says
Hi Brittany, so sorry I am just seeing this. I have been traveling with little access to email. How did your caramel turn out?
Tamara says
OMG
I made this cake for Thanksgiving it was sooooo good!
this cake will go in heavy rotation.
Jocelyn (Grandbaby Cakes) says
I’m so excited to read this!
Kizzy says
I’ve been cooking this caramel for two hours and it still hasn’t thicken. Please help
Jocelyn (Grandbaby Cakes) says
Hi Kizzy, don’t let it burn but allow it to come off of the heat and continue to thicken on its own.
Angela says
Omg..this cake is scrumptious. Thank you so much. I made this cake and it is so dense and moist and sweet and I could go on and on. I made this for a new year’s dinner. Need I say more. It was a hit!
Jocelyn (Grandbaby Cakes) says
Fantastic Angela! So glad you enjoyed it!
Jocelyn (Grandbaby Cakes) says
Hi Tammy, sorry you had problems with the cake but so many have had wonderful and great success so not sure what happened from your end unfortunately. Please check out the other comments to see the praise.
Yolanda says
I made this delicious cake a few days ago
Is the carmel supposed to harden after a day or two?
Jocelyn (Grandbaby Cakes) says
Hooray I’m so glad you enjoyed it. No the caramel doesn’t really harden.
Krystal G says
My mom and I were just talking about this last weekend at my friend’s house and she’s never heard of caramel cake! My great grandmother made them all the time I loved them growing up but she passed away in the early 90s I have not had one since or even seen one that even came close to resembling hers or a recipe! I am excited to try this recipe and from what I’ve heard over the years from family this recipe seems to be spot on to how she would make hers ! I am not a baker but I’m willing to try this in rememberence of her and hopefully start the tradition back up! Thank you so much for sharing I’m so excited to try this with my mother as she’s here visiting for the summer!
Jocelyn (Grandbaby Cakes) says
Wow I really hope you enjoy this and that you bring back some of those beautiful memories with your great grandmother.
kathy says
just made your cake!! Looks great excepte I only added 2 t vanilla instead of 2 T vanilla???? Didn’t pay attention–hope it’s OK–taking it to my Grandsons Birthday tomorrow
RENEE says
I made the cake two night ago!! Truly Amazing…however the icing didn’t thicken! Over all lOVED IT!
Joanne says
These Caramel Cakes are the absolute best, especially with Blue Bell Vanilla ice cream.
Jocelyn (Grandbaby Cakes) says
Oh yes! My family loves blue bell.
Phyllis says
My family loves this cake!!! Absolutely will make it again.
Jocelyn (Grandbaby Cakes) says
Hooray! I’m so so glad to read this! Thank you for sharing!
Brandi says
I wasn’t either but my husband said his grandmother made the best one and she passed away. So for his birthday I made this one and I thought he was going to start crying.. he said it was even better than what he remembered! Just made it again tonight! This is the best recipe!! ❤️❤️
Jocelyn (Grandbaby Cakes) says
OMG thank you so so much Brandi!