Real Deal Caramel Cake

This is the Best Southern Caramel Cake. It's got a moist buttery yellow cake base topped with scratch caramel icing.
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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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A slice of the best caramel cake recipe on a white plate under a cake server with full caramel cake in the white background

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Five star review

โ€œThe 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!โ€

โ€”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

Closeup of Jocelyn in pink dress smiling

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 ainโ€™t for the faint of heart!)

If you make this right and donโ€™t overbake, you will have a super tender, light yellow butter cake that is the perfect foundation for that insanely addictive caramel.

Listen, this icing is the thing that keeps folks coming back asking you how you made it! It takes patience and commitment. While itโ€™s a simple recipe with simple ingredients, you gotta be all in on making it just right.

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 donโ€™t walk! That ainโ€™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

Eggs, sugar, flour, butter, vanilla and other ingredients on a white surface in bowls and measuring spoons to make a Southern caramel cake

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

Butter, sugar and oil in a stand mixer mixing on white countertop
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.
Eggs being added to cake batter on white countertop
2
Turn the mixer to medium speed and mix in the eggs and egg yolks one at a time until they are well incorporated.
Vanilla added to cake mixture in stand mixer bowl
3
Next, toss in the vanilla extract and mix again.
Dry ingredients going into stand mixer bowl to mix cake on white countertop
4
Sift Sift the cake flour, baking powder, salt and baking soda into a medium sized bowl then slow the mixer to slow speed.
Sour cream being added to cake mix in stand mixer bowl on white countertop
5
Alternate adding in the dry ingredients with the sour cream and heavy cream then finally end with the rest of the dry ingredients.
Completed yellow caramel cake mixture in stand mixer bowl on white countertop
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.

Three cake pans filled with yellow cake before baking on white countertop
7
Evenly pour batter into the greased up parchment lined cake pans and bake in the oven until fully baked, about 23-30 minutes.
Baked cake layers before icing with caramel
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.

Butter, sugar, evaporated milk in a saucepan on white countertop melting together
9
Add the butter, evaporated milk, and sugar to a saucepan over medium heat, mix together after it all melts.
Finished caramel icing on stovetop after cooking on white countertop
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: 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.

Layer of yellow cake being spread with caramel icing with spatula on white countertop
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.
Caramel cake layers being iced and stacked on white countertop
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.
Caramel added to top layer of cake
13
Finally repeat with the final layer of the cake adding right on top.
Caramel spread on layers of cake ready to serve
14
Spread the remaining caramel cake icing over the top and around the sides of the cake. It ainโ€™t gotta be perfect because itโ€™s homemade ya dig? Let it set for about 30 minutes to set then get ready to serve it up!

How to Serve Old Fashioned Caramel Cake

Five star review

โ€œWe owe a debt of gratitude to Aunt Bev. Her caramel icing is the most luscious thing Iโ€™ve tasted in years โ€“ itโ€™s worth every minute you watch it thicken. And the cake โ€“ itโ€™s my new standard for yellow cake. Thank you for sharing this. FIVE stars and more!โ€

โ€”JEAN GROW

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.
An overhead of a homemade caramel cake from scratch with a slice being taken out of the whole on a white cake stand on a server

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.
A slice of old fashioned caramel cake on a white plate with a fork full taken out on a white background

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

Can I make Southern Caramel Cake ahead?

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.

My caramel cake icing is a little runny. What can I do to fix it?

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.ย  Wait for it to solidify some, and then add a little warm milk if you need it to be more spreadable.ย ย 

Do I need to sift the flour in this Old Fashioned Caramel Cake recipe?

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.

Help! My caramel cake icing is too thick! What should I do?

Easy fix y’all! Just loosen it up by adding just a bit of warm milk.

I overbaked my caramel cake layers. What can I do?

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!

A collage of Images of readers real deal caramel cake creations.

More of the Best Cake Recipes You’ll Love

Fave Caramel Recipes

A slice of old fashioned caramel cake on a white plate with a fork full taken out on a white background

Real Deal Southern Caramel Cake

This is the Best Southern Caramel Cake. It's got a moist buttery yellow cake base topped with scratch caramel icing.
4.32 from 985 votes
Prep Time 10 minutes
Cook Time 20 minutes
Caramel Icing 2 hours
Total Time 30 minutes
Course: Dessert
Servings: 12 servings

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 325ยฐF 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 cupย unsalted butter, room temperature
  • 2 1/2 cupsย sugar
  • 5 large eggs, room temperature
  • 2 large egg yolks
  • 3 cupsย sifted cake flour
  • 1 tspย salt
  • 1/2 tspย baking powder
  • 1/2 tspย baking soda
  • 1 cupย sour cream, room temperature
  • 1/2 cupย vegetable oil
  • 1 tbspย vanilla extract

ย 

How To Store Classic Caramel Cake

  • Room Temperature:ย 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:ย 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:ย 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:ย 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

Calories: 862kcal | Carbohydrates: 104g | Protein: 12g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 221mg | Sodium: 316mg | Potassium: 319mg | Sugar: 81g | Vitamin A: 1260IU | Vitamin C: 1.3mg | Calcium: 220mg | Iron: 1mg
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This post was published in November 2012. It has been updated with new content.

Filed Under:  Cake, Dessert and Baking, Oven, Southern Classics, Thanksgiving

Comments

  1. Can I bake this cake using eight inch round pans? If I can, what is the recommended oven temperature and cook time?

    1. Yes they will just be a bit thicker. No need to change the oven temp or the cook time.

    1. I wanted to just improve the overall cake itself and lower the amount of eggs due to costs. I put the original recipe for the cake in the comments if you want that one.

  2. Hi Jocelyn – Thanks so much for this recipe!! I wanted to know if this recipe can be prepared as cupcakes instead?

    Thank you!

  3. I made this and my Caramel ended up like caramel apple texture like a lot sticker and not so much spreadable, should I have left it on longer? Or shorter?

    But overall it had really good flavor, Iโ€™ll be trying this again

    1. Shorter but you can always add more milk to thin it out. I have more notes in the recipe post for how to do that.

  4. Just made this cake this weekend for my kiddo’s 15th birthday. SO good! This was my first time ever making caramel. I’m super pleased with how it turned out, and next time, will keep it simmering for longer so it thickens more.

  5. Been making this recipe for awhile one of my top favorites . Whatโ€™s the difference in the updated version I see the heavy whipping cream but what does it do differently?

    1. You can use regular flour but the texture of the cake won’t be the same, I do recommend using cake flour.

4.32 from 985 votes (668 ratings without comment)

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