Easy Caramel Cake Recipe

A Caramel Cake is a rich, Southern-style dessert known for its tender, buttery layers and thick, sweet caramel icing.

It’s the kind of cake that feels nostalgic and homemade—perfect for special occasions, Sunday dinners, or anytime you’re craving something indulgent.

This moist caramel cake recipe is all about buttery layers, sweet vanilla flavor, and a caramel frosting so good it might not all make it onto the cake.

If you’ve never made a southern caramel cake before, don’t stress—I’ve broken everything down step-by-step with tips so you can bake it like a pro, even if it’s your first try.

How To Make Caramel Cake?

Recipe Overview

A buttery yellow cake with a rich, creamy caramel frosting—this caramel cake recipe is southern baking at its best. You don’t need anything fancy, just a few bowls and a little patience for the frosting.

• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 25 minutes
• Cuisine: Southern
• Course: Dessert
• Difficulty: Easy to Medium
• Yield: 12 slices
• Calories: ~620 per slice

Equipment You’ll Need

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer (or a sturdy whisk and arm muscles!)
• Saucepan (for caramel frosting)
• Cooling rack
• Spatula

Ingredients

For the Cake:

• 3 cups white sugar
• 1 ½ cups butter, softened
• 5 large eggs
• 3 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups whole milk
• 1 teaspoon vanilla extract

For the Caramel Frosting:

• 1 (16-ounce) package brown sugar
• 1 cup butter
• ¼ teaspoon salt
• ⅔ cup evaporated milk
• 1 (16-ounce) package confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract

Ingredient Notes

1. Butter: Use unsalted butter so you can control the salt in both cake and frosting.

2. Sugar: White sugar gives the cake its classic crumb, while brown sugar brings the deep caramel flavor to the frosting.

3. Flour: Regular all-purpose flour works perfectly here—no cake flour needed.

4. Evaporated milk: This helps the caramel frosting get extra creamy without being too heavy.

5. Vanilla: Go for real vanilla extract—it adds warmth and depth to both the cake and frosting.

Instructions

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment rounds for easy removal.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. This will take 3–5 minutes using an electric mixer. Scrape the sides a few times to make sure everything’s well-blended.

Step 3: Add Eggs

Crack in the eggs one at a time, beating well after each one. This helps keep the batter smooth and even.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Combine and Alternate

Add the flour mixture to the butter mixture in three parts, alternating with milk. Begin and end with flour. Stir in vanilla extract at the end.

Step 6: Bake

Divide batter evenly between the pans. Bake for 35–40 minutes or until a toothpick in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack.

Step 7: Make the Caramel Frosting

In a saucepan over medium heat, melt the butter and brown sugar together. Stir until smooth, then add salt and evaporated milk. Bring to a boil, then remove from heat and cool for about 5–10 minutes. Stir in vanilla.

Gradually add sifted confectioners’ sugar, whisking until smooth and spreadable. If it thickens too fast, add a spoon of warm evaporated milk to loosen it up.

Step 8: Assemble the Cake

Place one cake layer on a serving plate, top with a generous layer of caramel frosting. Add the second layer and frost the top and sides.

Nutrition (Per Slice – Based on 12 Slices)

• Calories: ~620
• Fat: 30g
• Saturated Fat: 18g
• Carbohydrates: 85g
• Sugar: 65g
• Protein: 5g

What is Reverse Creaming?

Reverse creaming means mixing the butter into the dry ingredients before adding eggs or milk. It helps create a soft, tight crumb and keeps the cake from drying out.

What Makes A Caramel Cake Different From Other Cakes?

A caramel cake stands out for its rich, buttery flavor and that signature caramel frosting. Unlike chocolate or vanilla cakes, the focus here is all about deep, caramelised sugar.

The cake layers are typically a buttery vanilla base, and the frosting is made with brown sugar, butter, and evaporated milk, creating that smooth, melt-in-your-mouth caramel finish.

This isn’t mandatory here, but if you’re curious to experiment, you can try that method the next time!

Why You’ll Love This Cake?

1. It’s nostalgic. This cake brings classic southern caramel cake flavor straight to your kitchen.

2. It’s simple. No crazy techniques or equipment—just real ingredients and step-by-step instructions.

3. It’s versatile. You can dress it up or keep it rustic—it always tastes amazing.

Expert Tips & Troubleshooting

1. Frosting Too Thick? Add a splash of warm evaporated milk.

2. Cake Too Dense? Make sure your butter and eggs are room temperature before mixing.

3. Frosting Grainy? Stir the sugar and butter until fully melted and smooth before adding milk.

4. Cake Sticking? Line the pans with parchment for a foolproof release.

Serving Suggestions

1. Serve with coffee or black tea to balance the sweetness.

2. Add chopped toasted pecans on top for a southern pecan caramel cake recipe twist.

3. Slice and warm for a few seconds in the microwave before serving—so good!

FAQ

Final Thoughts

If you love buttery cakes and rich, homemade caramel frosting, this southern caramel cake recipe is calling your name.

It’s perfect for birthdays, family dinners, or anytime you want to treat yourself with something sweet and simple.

Tried it? Let me know how it turned out! Drop a comment, ask a question, or tag me if you shared it—I’d love to see your version of this old-school favorite.