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caramel cake

Real Deal Southern Caramel Cake

The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.
Course Dessert
Cuisine Southern
Keyword caramel cake, caramel icing, southern caramel cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 862 kcal
Author Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

For the Cake:

  • 1 cup unsalted butter, room temperature 2 sticks
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

For Aunt Bev's Caramel Icing:

  • 1 1/2 sticks butter
  • 2 cans evaporated milk 12 ounces each
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

For the Cake:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  4. Add in vanilla extract and mix.
  5. Sift cake flour, baking powder and salt into a medium sized bowl.
  6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  7. Do not over mix.
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
  9. Pour batter into individual cake pans evenly.
  10. 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).
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
  12. Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

  1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  2. Leave over medium to low 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.
  3. Make sure that the caramel turns the color of the photo below before stopping the heat.
  4. It should also thickly coat the back of a spoon to ensure thickness.
  5. Be careful to watch, adjusting heat temperature to not let it burn.
  6. Remove from heat and add in vanilla extract.
  7. Cool for about 15-20 minutes to allow it to thicken before icing the cake.

Recipe Video

Recipe Notes

If you are having problems with your cake sliding, it is because the caramel icing recipe is too thin.  If you let it GET TOO THICK, just add a little bit of milk.  Really follow your instincts here.  

Nutrition Facts
Real Deal Southern Caramel Cake
Amount Per Serving
Calories 862 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 27g 135%
Cholesterol 221mg 74%
Sodium 316mg 13%
Potassium 319mg 9%
Total Carbohydrates 104g 35%
Sugars 81g
Protein 12g 24%
Vitamin A 25.2%
Vitamin C 1.6%
Calcium 22%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.