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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Video Tutorial
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.
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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.
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
Original Cake Recipe – More butter/Eggs
Several of you have been asking for the original cake recipe, and also asking why the change. The original recipe (below) calls for double butter as well as double eggs; with the prices of everything going up, I wanted to create a more cost-effective version, which I still think tastes amazing. But, if you prefer the older version, you can now make it!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
Instructions
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Preheat oven to 350 degrees.
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In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
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Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
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Add in vanilla extract and mix.
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Sift cake flour, baking powder and salt into a medium sized bowl.
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With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
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Do not over mix.
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Spray three 9 inch round cake pans with baking spray or grease and flour them.
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Pour batter into individual cake pans evenly.
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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).
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Remove cake pans from oven and cool on cooling racks for 10 minutes.
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Remove cakes from pans and wait until completely cooled to ice.
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
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- 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.
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- 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.
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- Granulated sugar: For sweetness. Make sure you don’t cut the creaming time so it blends in well with the butter.
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- 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.
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- Eggs: They bind the cake together and give structure! Egg yolks have more moisture than egg whites so we add a couple in.
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- 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.
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- Sour cream: Sub in buttermilk or even plain greek yogurt.
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- Heavy Whipping Cream: Half and half also works here, as well as whole milk.
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- Vanilla extract: Grab the very best quality you can find.
For the Caramel Cake Icing
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- Butter: We use salted here. If you only have unsalted, toss some salt in.
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- Evaporated Milk: Keeps the texture smooth.
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- Granulated Sugar: For sweetness.
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- 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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Hi! I actually wanted to comment / question about the cake itself. The texture looks absolutely wonderful and I wonder if you think it’s the vegetable oil and/or sour cream? Maybe the two egg yolks? It’s so similar to my favorite pound cake recipe (cold oven, heavy cream) but of course that one has heavy cream not sour cream and butter only. I actually want a version of that pound cake that is slightly less dense so I am really interested in this recipe! Does the sour cream work with the baking powder for an extra boost? What do you think about the texture of this cake vs a traditional pound cake?
Thanks so much and it really does look fantastic.
Hi Viola, I would describe the texture as a mix between pound cake and a classic fluffy yellow cake. If you try this as a pound cake, I would be interested in knowing how it turns out. The extra eggs create more of a dense texture but also provides moistness, along with the sour cream and additional oil.
Thanks for responding so quickly! I actually will be baking it as a layer cake (not with this frosting/icing – will save that for another time) but with a caramel German buttercream and buttered, salted pecans. Sort of a caramel buttered pecan cake I’m going for here.
I can taste it already; yum. 🙂
I made your “Real Deal Caramel Cake” for a dear friend of mine that had a picnic at him and his wife’s home. I cut everyone a reasonable slice. In addition to the caramel icing on the cake, I took warmed caramel icing in a bowl and placed it next to the slices. People poured the caramel icing on the cake and WOW!! There was nothing but the crumbs left on the cake plate. My friend said the cake was so good that he could lick the plate of which he did. He also ate the remainder of the icing right out of the bowl. I should have taken some photos of him licking the plate and eating from the bowl it was too funny.
Also, there were some serious die hard chocolate fans there that ventured over to the caramel cake and ate some with the warmed icing and declared this was the best cake they had ever eaten. You did good young lady, you did good.
Hi Yvonne, I am sooo glad you enjoyed it! This is such a fantastic complement. Thank you so much!
Girl this was a good cake, I will definately make it again, the icing was sooo good. Thanks for sharing
Thank you so much hon!!! So glad you enjoyed it!
I made this cake and the icing, but my caramel icing turned into caramel candy. A sticky unspreadable mess!! Imagine my disappointment after having spent almost 2 hours stirring! No way to salvage it. I’m just hoping I can get the pan clean. What could I have done wrong?
Hi Lisa, I’m sorry you had such a hard time with the caramel. It sounds like you cooked it too long. It should still be a bit runny and should slightly cover the back of a spoon. If you continue to cook it too long, all of the liquid will evaporate and the mixture will indeed become too hard. You can always add in a bit of milk and whisk sometimes to bring it back but that sounds like it just went way too far.
To clarify, the cake calls for 2 Tablespoons of vanilla?
Hi Hannah, yes that’s totally correct!
I made this cake for the 4th and it turned out great! I had a hard time with the icing as I was cooking it to low. Cooked it on medium and got the consistency I needed. I was cooking it to low and it would not thicken. The cake is delicious.
Fantastic!
For the cake you stated pure vanilla. Am I to use the same vanilla for the icing?
Yep Cam please use the same! Enjoy!
1/4 of my church including my self has Celiac Disease and so every time we have a church gathering with like food and stuff I always bring Gluten Free Deserts…. Well I made this cake for our 4th of July active at my Pastors house and, just exchanged the cake flour for Gluten Free flour, the batter was really thick, and it also took longer for it to bake, but let me tell you it was worth every minute.. this was hands down the BEST caramel cake I have ever made, Every one that ate it even if they do not eat Gluten Free or not said that is was AMAZING and they were ABSOLUTELY right… Thank you so much for posting this recipe!!!
Thank you sooo much Gwen for the beautiful beautiful compliment! I get so darn happy when I read comments like this. They truly make my day, and thank you for suggesting the gluten free flour. I will pass this on to anyone else who needs to make this particular recipe gluten free. Did you use a particular brand?
Yes… The only kind of Gluten Free Flour I use is called Domata Flour, it has everything in it that you need to cook or bake with… I use it for EVERYTHING!!!! I make breads, cakes, and cupcakes with it all the time
Hi! Looking forward to making this cake this week for a birthday! I just want to clarify…to you pour the caramel icing on the cake or do you spread it? Thank you!
So excited for you to try it. I would definitely spread it on through the layers and then finally over the entire perimeter of the cake.