There’s a reason why my real deal Caramel Cake recipe has been the number one recipe online for over 10 years. It’s legit the best, and here’s why! It’s got a moist buttery yellow cake that’s coated in the ultimate caramel icing from my Mississippi bred Aunt Beverly who handed it down to me. The icing is cooked slowly over the stove until it reaches the perfect texture unlike other recipes that take a shortcut sacrificing flavor. This is about as authentic of a recipe as you will find. I’ve tested and retested it until it was absolute perfection. They don’t call it the real deal for nothin!
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How to Make Caramel Cake
Mix the Cake Batter
Step 1: Mix the butter, oil, and sugar on high until good and mixed up. We are looking for nice, light and fluffy vibes so let the mixer go for about 4-5 minutes.
Step 2: Turn the mixer to medium speed and mix in the eggs and egg yolks one at a time until they are well incorporated.
Step 3: Next, toss in the vanilla extract and mix again.
Step 4: Sift the cake flour, baking powder, salt and baking soda into a medium sized bowl then slow the mixer to slow speed.
Step 5: Alternate adding in the dry ingredients with the sour cream and heavy cream then finally end with the rest of the dry ingredients.
Step 6: At the end of mixing, the batter should be silky and super smooth.
PRO TIP: Don’t overmix. Once you begin adding in the dry ingredients, it’s time to relax boos. We don’t want to overact the gluten and create a tough cake texture.
Time to Bake
Step 7: Evenly pour batter into the greased up parchment lined cake pans and bake in the oven until fully baked, about 23-30 minutes.
Step 8: Remove the cake pans from the oven and cool on cooling racks for 10 minutes and then remove them from the pan to continue cooling.
PRO TIP: You don’t want to overbake the cakes. I suggest checking earlier and watching closely in the last 5-10 minutes of baking so you can remove them as soon as they are done. Remember if you are using the toothpick test, a few moist crumbs are fine. It shouldn’t come out completely clean.
Make the Caramel Cake Icing
Step 9: Add the butter, evaporated milk, and sugar to a saucepan over medium heat, mix together after it all melts.
Step 10: Cook over low to medium heat for about 1 1/2- 2 hours, stirring consistently and watching the entire time to make sure it does not burn. Once it has thickened and the caramel has darkened to a beautiful golden brown, it’s good to go boos.
TOP TIP: Remember to make sure that the caramel turns the color and thick texture of the photo BELOW before stopping the heat. It should also COMPLETELY coat the back of a spoon and slowly slide off to ensure thickness.
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Ice the Cake
Step 11: Once cake layers are cooled, add a small dollop of icing to the center of your cake plate then place the first layer on top (no need to level the cake). This will help it stay in place. Using an offset spatula, spread a 1/4 of the caramel icing over the first layer spreading to the ends. Let it set for about 5 minutes so it can firm up just a bit.
Step 12: Then carefully add the next layer and center it directly over the first layer. Repeat adding another 1/4 of the icing and spreading over it. Set another 5 minutes.
Step 13: Finally repeat with the final layer of the cake adding right on top.
Step 14: Spread the remaining caramel cake icing over the top and around the sides of the cake. It ain’t gotta be perfect because it’s homemade ya dig? Let it set for about 30 minutes to set then get ready to serve it up!
Caramel Cake recipe
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Equipment
- 8 inch round cake pans
Ingredients
For the Cake:
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sour cream room temperature
- 1/3 cup heavy whipping cream room temperature
For Aunt Bev’s Caramel Icing:
- 3/4 cups salted butter 1 1/2 sticks
- 24 oz evaporated milk 2 (12 oz cans)
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
For the Cake:
- Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease and flour.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Add in vanilla extract and mix.
- Sift cake flour, baking powder, salt and baking soda into a medium sized bowl. Turn your mixer down to its lowest speed, and slowly add flour into batter in two increment. Be careful not to over beat.
- Lastly, add sour cream and heavy cream and scrape down sides and mix until just combined and turn off mixer.
- Evenly pour cake batter into prepared baking pans and place in oven to bake for 17-24 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake!! I personally start checking the cakes around 16 minutes just to be sure since everyone's oven is different.
- Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.
For the Caramel Icing:
- Add butter, evaporated milk, and sugar to saucepan over medium low heat until everything has melted together.
- Leave over medium low heat stirring consistently 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 thicken to the texture in the video as well.
- 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 stir 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.
To Assemble
- To assemble, make sure those cake layers have cooled down completely.
- Add a small dollop of icing to the center of your cake plate or stand then place the first layer on top. This will help it stay in place.
- Using an offset spatula, spread a 1/4 of the caramel icing over the first layer spreading to the ends. Let it set for about 5 minutes so it can firm up just a bit.
- Then carefully add the next layer and center it directly over the first layer. Repeat adding another 1/4 of the icing and spreading over it. Set another 5 minutes.
- Finally repeat with the final layer of the cake adding right on top. Spread the remaining caramel cake icing over the top and around the sides of the cake.Let it set for about 30 minutes to set then get ready to serve it up!
Video
Notes
How To Store Classic Caramel Cake
- Room Temperature: This cake can stay at room temp for up to 3 days due to the high sugar content in the cooked icing. Just add to a cake carrier to keep it protected.
- Fridge: Wrap your cake loosely with plastic wrap or add to a cake carrier to keep it from drying out. It will last about 4 days.
- Freezer: Double wrap your iced cake loosely in plastic wrap so it creates a good sealing. Then wrap the plastic wrap with foil for an extra layer of freezer burn protection. It should last about 2 months boos.
- How to Re-Serve: Bring your slices back to room temperature before serving it up! It will soften the texture and return the caramel icing back to silky glory.
Ingredient Swaps and Notes
For the Cake Batter
- Butter: It needs to be room temperature. If you only have unsalted, add in a pinch of salt to the icing. If you only have salted butter, omit the salt in the cake batter.
- Oil: With over a decade of recipe development and testing experience, I have learned that butter cakes can sometimes dry out if you let them overbake slightly so I give y’all some insurance by adding just a little vegetable oil in to keep it moist.
- Granulated sugar: For sweetness. Make sure you don’t cut the creaming time so it blends in well with the butter.
- Cake Flour: This keeps the cake from developing too much gluten and getting tough. Make sure you sift too! If you don’t have any, grab all-purpose flour and cornstarch and follow these steps on how to make cake flour.
- Eggs: They bind the cake together and give structure! Egg yolks have more moisture than egg whites so we add a couple in.
- Baking powder, baking soda and salt: No baking powder? Combine 1 teaspoon of cream of tartar with 1/4 teaspoon of baking soda to create a great substitute.
- Sour cream: Sub in buttermilk or even plain greek yogurt.
- Heavy Whipping Cream: Half and half also works here, as well as whole milk.
- Vanilla extract: Grab the very best quality you can find.
For the Caramel Cake Icing
- Butter: We use salted here. If you only have unsalted, toss some salt in.
- Evaporated Milk: Keeps the texture smooth.
- Granulated Sugar: For sweetness.
- Vanilla extract: Again, use the best quality.
Nutrition
Recipe Tips
- This cake recipe takes planning boos. Make sure you allow plenty of time to bake this up- at least three hours from start to finish.
- Is your cake sliding? It’s because the caramel icing recipe is too thin and needs to be thickened some.
- Make sure the cakes are fully cool before icing.
- 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.
Recipe Help
Yep you sure can. You can make the layers ahead and freeze by wrapping them tightly with plastic wrap so they don’t get any freezer burn. Just let them come back to room temperature before you ice the cake. You can also make the icing ahead of time and pop in an airtight container in the fridge. When you are ready to ice the cake, reheat gently on the stovetop and add a little warm milk to loosen it if necessary.
Remember not to remove your icing from the stove until it is completely thickened and coating the back of a spoon and slowly falling off. If you still ended up not thickening enough, you can stick the caramel in the fridge after you finish it to allow it to thicken more. Wait for it to solidify some, and then add a little warm milk if you need it to be more spreadable.
Easy fix y’all! Just loosen it up by adding just a bit of warm milk.
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 10 years, I must say my southern caramel cake recipe is still one of my top ones!
More Caramel Recipes
- Homemade Caramel Pie
- Caramel Buttercream Frosting
- Caramel Apple Cheesecake
- Salted Caramel Chocolate Chip Cookies
This post was published in November 2012. It has been updated with new content.
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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!!!
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!
I have about a cup of extra icing, what is the best way to save/preserve it? Can you do someting else with it?
You could definitely jar/can it and use it on ice cream!! Delish!
This looks so delicious! I am going to make it soon.
Thanks Jackie! Can’t wait to hear your thoughts!
Lovely cake! I’ve never had caramel cake but, as a caramel lover, I can imagine that it’s divine. Yours certainly looks divine!
Thanks so much Alaiyo! It really is a classic!
I can’t wait to make this one! It looks so absolutely delicious I can hardly wait for it to be ready to eat.
Thanks so much Sandy!
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!
Thanks Marti! I really appreciate the compliment.
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.
Yes! I adore it. It just takes so amazing!
I adore caramel (it comes second only to lemons!). 😀 This cake is absolutely gorgeous-the frosting layer is so decadently thick! *love*
I am the biggest fan of lemon too! It really is amazing!
Looks great! How long do you let the caramel cool before slicing?
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!
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.
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
Hi Esther, just sent you an email back. I hope that helps!
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.
I’m sorry Esther but I would advise against that. Evaporated milk and heavy whipping cream have completely different properties.
Thanks Jocelyn!
Make the cake right now great recipe thanks for sharing
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.
Same here! I feel like I have to work out an entire week just to burn off one slice!
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!!!!!!!!
Thanks so much Shantel and I agree wholehearted lol.
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~
Hooray! Shantel send me a photo of your finished product!
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
Hi Vida, I am so glad to share it with you so you can keep your family traditions alive.
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.
Fantastic! I hope you enjoy!
wow! Personally, I’m not a big fan of caramel cakes but this looks fantastic! 😀
Thanks so much! I never was either but they kinda grew on me!
Hello. I am in the process of making the caramel and its been two hours but wont thicken. Any suggestions?
Thank you!
Hi Brittany, so sorry I am just seeing this. I have been traveling with little access to email. How did your caramel turn out?
OMG
I made this cake for Thanksgiving it was sooooo good!
this cake will go in heavy rotation.
I’m so excited to read this!
I’ve been cooking this caramel for two hours and it still hasn’t thicken. Please help
Hi Kizzy, don’t let it burn but allow it to come off of the heat and continue to thicken on its own.
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!
Fantastic Angela! So glad you enjoyed it!
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.
I made this delicious cake a few days ago
Is the carmel supposed to harden after a day or two?
Hooray I’m so glad you enjoyed it. No the caramel doesn’t really harden.
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!
Wow I really hope you enjoy this and that you bring back some of those beautiful memories with your great grandmother.
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
I made the cake two night ago!! Truly Amazing…however the icing didn’t thicken! Over all lOVED IT!
These Caramel Cakes are the absolute best, especially with Blue Bell Vanilla ice cream.
Oh yes! My family loves blue bell.
My family loves this cake!!! Absolutely will make it again.
Hooray! I’m so so glad to read this! Thank you for sharing!
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!! ❤️❤️
OMG thank you so so much Brandi!