There’s a reason why my Real Deal Caramel Cake is sought after by everybody on the web. It’s legit the best, hands down! It’s been the number one caramel cake recipe online for over 10 years, and here’s why! It’s got a moist buttery yellow cake base made from scratch 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 sticky silky texture. This is about as authentic of a recipe as you will find, plus I have a video to help you along with step by step images. They don’t call it the real deal for nothin!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“The absolute best! Ten toes down! Make me feel like I am back down south at my cousin Bert house who kept a caramel cake on her table for every family occasion!”
—Janel robinson
Folks from the South know that an old fashioned caramel cake is a delicacy. It’s a classic that deserves time, love and true skill. It ain’t to be played around with. That’s why Southern folks know that everybody can’t make this recipe. I couldn’t wait to share this recipe with you that’s been in my family for as long as I can remember. The funny thing about caramel 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. Let me show you why they call this one the “real deal”.
The Lowdown of The Best Caramel Cake
Cuisine Inspiration: Southern Classic Done the Right Way!
Primary Cooking Method: Baking and Simmering
Dietary Info: Contains Dairy and Gluten boos
Key Flavor: Buttery, Moist, Vanilla Vibes with Sweet, Gooey, Rich, Caramel Vibes
Skill Level: Intermediate to Advanced (this ain’t for the faint of heart!)
The Moistest Cake Ever
If you make this right and don’t overbake, you will have a super tender, light yellow butter cake that is the perfect foundation for that insanely addictive caramel.
A Caramel Icing that Straight Up Hits!
Listen, this icing is the thing that keeps folks coming back asking you how you made it! It takes patience and commitment. While it’s a simple recipe with simple ingredients, you gotta be all in on making it just right.
No Shortcuts!
My southern caramel cake recipe is all from scratch with no shortcuts. We play no games here. If you see one of those recipes online that tell you brown sugar goes in caramel, run don’t walk! That ain’t it boos! This is how you make caramel cake like the Southern old schoolers do.
Ingredients You Will Need To Make Southern Caramel Cake From Scatch
For the Moist Caramel Cake Batter
- Butter: This is gonna give our cake that buttery, tender crumb. And it needs to be room temperature boos. Grab unsalted so you can control the salt content here.
- Vegetable oil: Truth be told, butter cakes can sometimes dry out if you let them overbake slightly so I give y’all some insurance by adding just a little neutral flavored oil in to keep it moist.
- Granulated sugar: Creamed with that butter, sugar gives structure and texture as well as the perfect amount of sweetness.
- Flour: Cake flour is the move here so our cake doesn’t develop too much gluten and get tough. We lighten the texture by sifting it too!
- Eggs: They bind the cake together and give structure while also adding rich flavor and color too! Egg yolks have more moisture than egg whites so we add a couple in.
- Baking powder, baking soda and salt: These give our cake some lift so it rises and is fluffy while also providing a bit of flavor. Don’t ever forget to sprinkle a pinch of salt in any dessert you make.
- Sour cream: This is gonna give this cake so much moisture and a bit of tangy flavor.
- Heavy Whipping Cream: This adds more richness and moisture to our cake base.
- Vanilla extract: Grab the very best you can find since the quality will dictate how much of that wonderful aromatic vanilla vibe you get in your finished product.
For the Caramel Cake Icing
- Butter: We use salted here. This is the base of our caramel and nothing adds better richness than real butter.
- Evaporated Milk: This is gonna give that creaminess and smooth silky texture once that caramel thickens.
- Granulated Sugar: If it ain’t sticky and sweet, it ain’t caramel. Gotta add that sugar boos!
- Vanilla extract: Yep, that vanilla has to show up again to enhance that final flavor with some slight aromatic notes.
How to Make Caramel Cake
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.
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.
TOP TIP: 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 y’all.
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.
How to Serve Old Fashioned Caramel Cake
- Ice Cream or Whipped Cream: While caramel cake can stand on its own just fine, some homemade vanilla ice cream or whipped cream on the side ain’t never hurt nobody.
- Southern Sunday Supper: Homemade caramel cake is right at home after a feast of fried chicken, collard greens, candied yams, black eyed peas, and hot water cornbread.
- Thanksgiving: After you’ve had your fill of fried turkey, honey glazed ham, cornbread dressing, and Southern green beans, serve this caramel cake recipe along with that Black folks sweet potato pie.
- Birthday: Go against the grain and serve this for the next birthday gathering.
- The Ultimate Southern Dessert Spread: Get a buffet together for a wedding shower or book club meeting and serve this up along with some Southern peach cobbler, cream cheese pound cake and hummingbird cake.
They’re Lovin’ It! Here’s what They’re Sayin’:
“We owe a debt of gratitude to Aunt Bev. Her caramel icing is the most luscious thing I’ve tasted in years – it’s worth every minute you watch it thicken. And the cake – it’s my new standard for yellow cake. Thank you for sharing this. FIVE stars and more!”
Recipe Substitutions
- Butter: 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.
- Sour Cream: If ya ain’t got sour cream lying around, sub in buttermilk or even plain greek yogurt. They will both give that wonderful tangy flavor and moisture.
- Cake Flour: You can make your very own boos! Just grab all-purpose flour and cornstarch and follow these steps on how to make cake flour.
- Baking Powder: No baking powder? Combine 1 teaspoon of cream of tartar with 1/4 teaspoon of baking soda to create a great substitute.
Recipe Variations and Additions
- Turtle Vibes: If you love turtle candy, this can give all those vibes too. Drizzle the classic caramel cake with some smooth chocolate ganache and sprinkle on toasted pecans.
- Salt it Up: Ain’t nothing like salted caramel y’all. Salty and sweet stay winning. Just add some sprinkles of sea salt over the cooled caramel icing to really amp up the salt.
- Rum: Add a little rum extract to the batter to give a fun boozy note. You can toss a bit into the caramel too.
- Chocolate: Change the layers to this chocolate birthday cake for a delish chocolate caramel cake that is as indulgent as they come.
- Give it Fall Vibes: Either change up the cake layers to pumpkin cake layers or add some apple filling to the layers, and it’s ready for Autumn.
Expert Tips and Tricks for the Best Old School Caramel Cake Recipe
- 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 u 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.
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.
Frequently Asked Questions
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.
Yep I suggest that you do boo. It will create a much lighter, airy and smooth texture. However it will still turn out fine if you don’t do it.
Easy fix y’all! Just loosen it up by adding just a bit of warm milk.
If you think your cake may have turned out a bit dry, a little simple syrup will help. You can make it by adding equal parts sugar and water to a pot simmering over medium heat. Once the sugar dissolves, you can brush this on top of the cake layers.
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 of the Best Cake Recipes You’ll Love
Fave Caramel Recipes
- Homemade Caramel Pie
- Caramel Buttercream Frosting
- Caramel Apple Cheesecake
- Salted Caramel Chocolate Chip Cookies
- Salted Caramel Lava Cake
Real Deal Southern Caramel Cake
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Ingredients
For the Cake: (UPDATED)
- 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 increments then add baking powder, salt and baking soda. 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 LAYER INGREDIENT RATIOS FROM A WHILE AGO
For the Cake:
- 1 cup unsalted butter, room temperature
- 2 1/2 cups sugar
- 5 large eggs, room temperature
- 2 large egg yolks
- 3 cups sifted cake flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup sour cream, room temperature
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
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.
Nutrition
This post was published in November 2012. It has been updated with new content.
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oh my gawd. . this cake?! Amazing and gorgeous! and love Aunt Bev’s Caramel Icing!!! Damn!
I adore this comment soooo much hahaha!
I’m making this icing now and I’m one hour in. It’s looking really dry. How do I fix this?!?
Hi Jessica, do you have the heat up too high? It should cook at a very very low temperature. 1 hour in, it should look very liquidy.
Hi Jocelyn,
My husband has been requesting a caramel cake for a few weeks now. I made him one last year that called for condensed milk and it was just too sweet. We haven’t actually bit into yet, but this caramel cake from your recipe looks fantastic. I have to admit that the batter and the caramel tasted fantastic while I was preparing it. Thank you for putting up this recipe!
Hi David, I am sooo glad to hear this! I can’t wait to hear how your first true bite is!
Hi I made this cake last year and it did not turn out right my cake was crumbly is there a certain cake mix you use and my caramel hardended. I’m not use to the hard caramel. I’m use to the soft caramel that’s stays soft and never hardens I used 2 cups of sugar was that too much. If you can email me at blunt.diamond@yahoo.com that would be great so we can chat.
Hi Diamond, I unfortunately don’t use a cake mix for this. I’m sorry you didn’t have luck with the recipe. I would suggest trying it again. The caramel is very soft so I’m not sure how it hardened. Most people’s turns out too soft.
Is that 2 x 12oz cans of evap milk?
Also do I store caramel in fridge or cupboard at room temp?
How long can I store for? ……. Ie if I use for ice cream topping.
Thanks…I live in London uk and stumbled across this and wanted to try.
Sasha
Hi Sasha, yes that’s two cans of 12 ounces evaporated milk. You can store the caramel in the fridge if you are just using it for an ice cream topping. No more than 5-7 days. Enjoy!
Is that 1 -1/2 stick of butter. Or 11/2. When I made it the first time i did the later and it came out great. Had to add a little flour to thicken. The second time I did a 1/2 stick and it would not thicken even with flour…also the first time my cake was unbelievably perfect. The second a little dry and I can’t figure out why?
Your cake looks delish. However I do have a question about the frosting. Is it just a glaze or did you add confectioners sugar to the recipe to make it a frosting?
Hi Brandi, thanks so much! No confectioner’s sugar is added to this caramel.
I am going to make this for my mother in law, can you tell me if the caramel is supposed to be boiling during the 2 hours? Thank you for the recipe!! I can’t wait to give her the cake for her birthday!
Hi Lucie, the caramel takes a really long time to develop because it is cooked on a lower heat so it won’t boil though it will start to bubble as it gets closer to being done. I am excited for you to try it!
I pinned this in plans of making it for my OWN birthday 🙂 I love to bake and can be pretty picky, so this was the best way to ensure I only criticized myself if it didn’t work out 🙂
SO, the cake seems perfect and I made the caramel frosting, but I’m just not sure about it; I doubled the recipe because I intended to save it for topping on ice cream. The caramel got dark (it took about 3 hours) and is thick, but it’s not sticky like caramel; it’s kind of a pudding texture (coats the back of a spoon); is that right? Should the cooling texture be like pudding?
I make toffee every year so I’m familiar with this process, but just don’t feel confident in this outcome as caramel; I also think it tastes more like evaporated milk than caramel…I used salted butter and even added a tad of sea salt at the end to get a more sea salt taste (which didn’t come)…do you think using 2 sticks of butter would work? I followed your measurements even though the tag back recipe called for 2 sticks of butter…
I have high hopes it will be okay, but can you give a little more detail on the frosting texture to expect; I would greatly appreciate your insight 🙂
thanks!
Hi Megan, the caramel should coat the back of the spoon and once you ice the cake it will stick which is totally fine.
I’ve made this caramel twice……it came out GREAT! THANK YOU for this wonderful recipe!
Hooray thanks so much Lisa! I am so glad to hear that!
This cake looks so good. I’m going to make this for my mother in laws birthday. I only have salted butter, will that make a huge difference? I’ve never made one before. 🙂
So, my mom made this cake last night!!!!! WOW! Although, I had to intervine when it came time for the icing. She burned the first batch…. started talking on the phone with a friend of hers and neglected the pot on the stove. By the time I went in the kitchen to see how it was coming along, it was too late. So, I made the second batch. My dad came in the last 20 minutes to take over since I had to pick up my daughter. When I came home it was cooling and it looked devine! He ended up icing the cake too! So, it turned out to be a family project. We didn’t have circle pans so we made them in rectangle pans. Thank you so much for sharing this recipe. We enjoyed making it…. AND EATING IT!!!!