Southern caramel cake

Here’s a soul-warming, Southern classic: Southern Caramel Cake — tender yellow layers smothered in a rich, buttery caramel icing that’s deeply sweet and melts in your mouth. It’s not overly fussy, but it is indulgent — perfect for holidays, Sunday dinners, or showing off at potlucks.

🍰 Southern Caramel Cake

🍯 What makes it Southern?

The caramel icing — a cooked, stovetop caramel (not just buttercream with caramel flavoring) — is poured warm over a soft yellow cake. It sets into a rich, fudgy layer with that signature Southern “stick to your ribs” sweetness.

🍰 Cake Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups cake flour (or 2 ¾ cups all-purpose flour + ¼ cup cornstarch)
1 tbsp baking powder
½ tsp salt
1 cup whole milk
2 tsp vanilla extract

🍮 Southern Caramel Icing Ingredients:

1 cup (2 sticks) unsalted butter
2 cups light brown sugar, packed
½ cup evaporated milk (or heavy cream)
1 tsp vanilla extract
Pinch of salt
Optional: 1–2 cups powdered sugar (for thicker frosting texture, optional)

🔪 Instructions:

🥄 Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream butter and sugar in a large bowl until light and fluffy (3–5 minutes).
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry mix. Stir in vanilla.
Divide batter evenly between pans and smooth tops.
Bake 25–30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

🍯 Make the Caramel Icing:

In a heavy-bottom saucepan, melt butter over medium heat.
Add brown sugar and stir constantly for 2–3 minutes, until sugar starts dissolving and the mixture bubbles.
Stir in evaporated milk, bring to a boil, then reduce to low. Simmer for 4–5 minutes, stirring often.
Remove from heat. Stir in vanilla and a pinch of salt.
Let cool for 5–10 minutes, until slightly thickened but still pourable.
(Optional) If you want a fluffier or thicker icing: beat in 1–2 cups of powdered sugar until smooth.

🧁 Assemble the Cake:

Place one cake layer on a plate or cake stand.
Pour about 1/3 of the caramel icing over the first layer. Let it slightly firm up.
Add the second layer and slowly pour the rest of the icing over the top, letting it drip slightly down the sides. Use a spatula to smooth, if needed.
Let sit at room temp for 30+ minutes to set — the icing will firm up into a rich, fudge-like layer.

🍽️ Serving Tips:

Serve at room temp for the best texture.
Great with black coffee or a scoop of vanilla ice cream.
Even better the next day after the flavors settle.

🧊 Storage:

Store covered at room temperature for 2 days or refrigerated up to 5 days.
Let come to room temp before serving if chilled.

Would you like a sheet cake version, a mini version (cupcakes), or a from-scratch caramel sauce instead of brown sugar-based?