Southern Caramel Butter Cake

This Southern Caramel Cake delivers every bit of sweet nostalgia and time-tested technique you expect from a true Southern bakery. The moist butter cake has the perfect hint of density to hold layers of luxurious from-scratch caramel icing that develops rich notes of butterscotch through careful caramelization. When you want to impress or simply treat your family to a classic celebration, this cake is a showstopper.

My grandmother made this cake for every holiday dinner and it was always the first dessert to disappear. Learning to caramelize sugar from scratch is a kitchen rite of passage in my family and this recipe proves it is worth the effort.

Ingredients

• Unsalted butter: Quality butter creates a tender crumb and adds flavor Look for fresh sweet cream butter
• Granulated sugar: Used in both cake and icing granulated sugar gives structure and authentic caramel taste Choose fine textured sugar for smoothness
• Eggs at room temperature: Bring to room temperature for easy blending and a fluffy rise Select eggs with bright yolks when possible
• Self rising flour: Ensures cake rises evenly and has a classic structure Check date for freshness and fluff before measuring
• Buttermilk: Brings moisture and a slight tang which balances the sweetness Use full fat buttermilk for richer results
• Vanilla extract: Deepens the flavor profile of both cake and icing Go for pure vanilla for best results
• Evaporated milk: Essential for caramel icing gives smooth consistency and old fashioned flavor Use a high quality brand for better caramelization
• Salt and vanilla for icing: These highlight the caramel notes and cut richness Add true sea salt if you have it

Step-by-Step Instructions

Prepare the Cake Pans and Oven:

Grease three nine inch round cake pans thoroughly and line bottoms with parchment paper for reliable removal then preheat your oven to three hundred fifty degrees Fahrenheit so the cakes bake evenly

Cream the Butter and Sugar:

With a stand or hand mixer beat room temperature butter for two to three minutes until fluffy then add granulated sugar and continue beating for five minutes until light in color and smooth because creaming well ensures a fine crumb

Incorporate Eggs:

Add eggs one at a time mixing completely after each addition to fully emulsify and prevent separation Your batter will appear thick but glossy

Alternate Dry and Wet Ingredients:

Starting and ending with flour slowly add self rising flour in three additions alternating with buttermilk in two additions Use low speed and mix each stage just until incorporated for a delicate structure

Add Vanilla Extract:

Stir in pure vanilla extract thoroughly at the end making sure the batter smells warm and fragrant

Bake the Cakes:

Divide batter evenly between pans use a scale for precise layers then bake for twenty five to thirty minutes rotating pans halfway through until a toothpick comes out clean and cakes barely pull from pan edges

Cool the Cakes:

Let cakes cool in their pans for ten minutes before carefully turning them onto wire racks Allow to cool fully to avoid melting your icing

Make the Caramel Icing:

In a heavy bottomed pan combine sugar butter and evaporated milk Heat on medium stirring constantly until dissolved then bring to a low boil Lower heat and simmer while stirring frequently for fifteen to twenty minutes until thickened and deep caramel color

Finish the Icing:

Remove from heat immediately stir in vanilla and salt then beat with a wooden spoon as it cools This step is key for thick texture so the icing will stick to the cake instead of pooling

Assemble the Cake:

Place one cake layer on serving plate Spread a generous portion of warm caramel icing on top Repeat with the next two layers completely covering sides and top while icing is still spreadable

Set and Cool:

Let the icing set at room temperature before slicing so you get those dramatic sticky caramel edges

Pin it

I always look forward to the moment the caramel starts to bubble and fill the kitchen with its toasty aroma it brings back countless birthday parties and Sunday suppers My favorite ingredient is the real evaporated milk which transforms the icing into something truly silky and unforgettable

Storage Tips

Keep your caramel cake covered at room temperature for up to three days or refrigerate in an airtight container for a week If you want to get ahead wrap the cooled unfrosted cake layers well and stash in the freezer for up to two months but always make the caramel icing fresh on icing day for the right pour consistency

Ingredient Substitutions

If you cannot find self rising flour swap in all purpose flour with baking powder and a pinch of salt Buttermilk can be replaced with a mixture of milk and a bit of lemon juice or white vinegar let it sit for five minutes if you forget to buy it For a nutty flavor sprinkle chopped pecans between the layers before icing

Serving Suggestions

This cake stands tall for birthdays anniversaries or holidays slice thick with a glass of milk or a cup of hot coffee You can dress up each serving with fresh berries on the side or add a scoop of vanilla ice cream for extra decadence During special events I sometimes top with a drizzle of warm chocolate for a beautiful glossy finish

Cultural Context

Southern caramel cake is so much more than dessert in many Southern homes Caramel cakes are the showpiece at family reunions and holiday tables Each bite is a link to Southern hospitality and generations of bakers who value patience in the kitchen

Frequently Asked Questions

→ Can I use all-purpose flour instead of self-rising flour?

Yes, replace each cup of self-rising flour with 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt for similar results.

→ What is the best way to prevent the cake from sticking to pans?

Grease pans well and line the bottoms with parchment paper before pouring in the batter, then let cakes cool before removing.

→ How do I keep caramel icing from hardening too quickly?

If the icing firms up before spreading, gently rewarm it over low heat while stirring until smooth and pourable again.

→ Is it possible to make the cake as a sheet cake?

Absolutely. You can bake the batter in a 9x13-inch pan for 35–40 minutes. Adjust icing as needed for coverage.

→ Can the sugar amount be reduced?

You may slightly reduce sugar in the cake itself, but use the full amount for icing to ensure proper texture and caramel flavor.

→ How long can leftovers be stored?

Keep at room temperature, covered, for 3 days, or refrigerate up to 1 week. Uniced cake layers can be frozen for longer storage.