Southern Caramel Cake – moist and tender layered-cake wrapped and sandwiched in real caramel goodness with that perfect gooey sweet combo. No candy thermometer required!
I didn’t realized that I haven’t shared this Caramel Cake on the blog when I’ve been indulging on this for some time now. When fall season starts to kick in, you can find me whipping more apple and caramel combo.
‘Cause, hellooo, they’re like the best fall combo ever! Seriously!!!
But it’s usually the balanced sweetness and saltiness of caramel that skips my heart a little bit faster. I’m in love with anything caramel- A favorite from childhood.
And since I’m a true-blooded cake-o-holic (check out my recent Hummingbird Cake here), caramel is the best way to add on your cake when you’re talking about pure fall comfort food.
Can I get an applause here? (Thank YOU!!) )
This caramel cake though, can turn a full-grown happy adult into tears, as what it is known for. Why? ‘Cause as much as you love this cake, it’ll take even the most fine bakers a couple of attempts and cake disasters before they hit the right spot.
Yes, this layered cake here is pretty popular for being a tedious one. But it doesn’t have to be. Trust me, am no talented baker. And am not just trying to simplify things .
As you can tell, the caramel frosting is indeed the star of the show. But you know what, it’s actually an easy cake to make. Yes, now please hear me out.
Once you know the right tips in making the perfect caramel frosting, you’ll be able to assemble and cover it all up in no time. Try it yourself. And you don’t have to use a candy thermometer .
No eggs, no cream. You just need four ingredients (yes, FOUR) to make this frosting and just dump them all in a saucepan. Easy peasy, right? No Continuous stirring! However, you need to keep a close watch while you make the frosting.
It is also imperative too to use a 3 quart or bigger saucepan to hold all the frosting ingredients to avoid over spilling. This is kinda the old-fashion way, as they say.
Again, don’t worry. I also had that self-doubt on my first attempt. But if I let my doubt won over, I wouldn’t be able to master this incredibly indulgent cake.
If you’re certainly up for a challenge, then this one’s for you. After all, a slice of perfect salty and sweet caramel layered cake with caramel frosting should be worth all the trouble, right?
Now raise your whisk and whip up this perfect holiday cake. Cause this is another one to add to your celebration.
Tips and Notes:
- Make sure to cool the cakes and level them before you doll them up with the frosting.
- If you aren’t quite ready yet, you can bake the cake layers in advance, cool and wrap them up tightly in a plastic and store them in a room temperature for a few days.
- When making the frosting, you don’t have to constantly stir it but you must keep a close watch on it.
- Do not use any saucepan that is below 3 quart or it’ll most likely to spill.
- Before you start layering the cake, place a parchment paper on the cake stand so the bottom part won’t stick to it.
- Make sure to dab a couple of tablespoons of frosting on the cake stand before placing the first cake layer. This ensures that it stays in place and it doesn’t slide off.
- While the frosting is still little warm, start frosting the cake with a little amount, enough to fill the cake. Then pile the rest of the cake.
- Work quickly as you can since the frosting will begin to set as it cools. You can also dip your offset spatula on a warm water to prevent the frosting from sticking on it while spreading the frosting around the cake.
- If the frosting gets too thick, add a teaspoon of hot water into it and blend it up to loosen a bit using a hand mixer.
- Let the icing set completely before you serve the cake.
Don’t forget to check these other cakes Classic Red Velvet Cake Recipe here
Or this Hummingbird cake – Get the recipe here
And this Italian Cream Cake . Get the Recipe here
Enjoy!!!
Southern Caramel Cake – moist and tender layered-cake wrapped and sandwiched in real caramel goodness with that perfect salty and sweet combo.
- 10 ounce (283 grams), (1 cup and half a stick) unsalted butter
- 2 cups (400 grams) granulated sugar
- 6 large eggs
- ½ cup (115 grams) milk
- ½ cup (115 grams) sour cream
- 2 1/2 cups (266.5 grams) cake flour
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (3.25 grams) salt
- 1 tablespoon (13 grams) vanilla extract
- 1- 1/2 (113 grams) stick of butter
- 2 cups (400 grams) granulated sugar
- 1 ½ can 12 oz. evaporated milk (531 ml)
- 1 teaspoon (4.20 grams) vanilla
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Pre-heat the oven to 160°C/325°F. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside.
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Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white - about 4 to 5 minutes. Add sour cream and mix for another minute.
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Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add milk and vanilla extract.
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Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
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Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles.
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Bake at 325 F until a tester inserted into the center comes out clean - about 30-35 minutes. Transfer to a wire rack.
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Add butter, evaporated milk, and sugar to a 3 quart or larger saucepan. (It’s imperative that you use a bigger sauce pan for this. The caramel might spill over if using anything smaller than 3 quart.)
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Cook over medium heat until everything has melted together.
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Bring to a boil then reduce heat so the caramel mixture boils gently . Cook uncovered while stirring periodically for about 1 -1 1/2 hours – or until sauce thickens and you’ve reached the desired color.
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Remove from heat and add vanilla extract . Let it cool about 30-40 mins before glazing
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Glaze cake; top the bottom, second and exterior layer with caramel . Let it cool completely cake until set.
Add butter, evaporated milk, sugar to a 3 quart or larger saucepan. It’s imperative that you use a bigger sauce pan for this. The caramel might spill over, as it boils if using anything smaller than 3 quart.
Half way throw cooking it would continue to have a pale color – just keep stirring , frequently with a wooden spoon or resistant spatula to knock back the foam.
Don’t walk away from it. You have to keep a close watch on the sauce
Cook until the sauce thickens and turns into a golden brown color – an easy way to check for thickness is to dunk a spoon into your pot, pull it out and quickly run your finger down the back of the spoon. If the caramel does not run and the little path you have drawn holds it’s shape, then it’s thicken .
As sauce cools down it thickens even more and can turn into a a thick paste while cold. So it’s best to let it cool about 30-40 minutes before adding to cake.
I’m crying tears of joy just looking at this cake! It looks so moist on the inside. And that caramel frosting is everything. You can’t beat that epic caramel taste of sweet and salty. Pinning this!
Your recipe looks fab; however, to have that true caramel taste, you have to have the burnt sugar in the frosting and the cake, but especially the frosting. See Maya Angelou’s caramel cake recipe.
Hi karen! I think it’s a matter of preference – anything burnt is off- putting to some. Am sticking with this tried and true version. Thanks for the suggestion.
I wonder if you could call it Dulce de leche if the caramel purists bother you about it 😉 making this now and hoping it thickens. I feel like I need more direction on what gentle boil means in this instance since I can get a few bubbles on the side or bubbles throughout and not sure which one is really better (low low or one tick above low on my gas range).
Yes, maybe I should- Right?. Anyways, it all depends on your stove . A few bubbles on the side works.
You gave the amount of butter in grams. What does that convert to in measuring cup size?
Thanks for bringing that up, Debra, Updated the recipe. It should be a cup and a half butter stick or 2 1/2 butter sticks.
Looks yummy! Will try it. Just wondering, can i use condensed milk to make the caramel frosting instead?
An easy way of using condensed milk is to boil milk in can for about 2-3 , cool and spread on cake .
Lord. This looks so good. I can almost taste this.
Please, can margarine be used in 0oace of butter for the frosting????
Magarine would work as well. Be sure to adjust powdered sugar for desired thickness.
OMG this looks so GOOD!
Thanks !
Can I use two 9 inch pans instead of three?
Yes you can.
The Caramel cake is delicious.. it’s the best I’ve made.
Am SO Thrilled! Thank you so much!!!
Can I make this cake as a sheet cake. I have to make a caramel cake for a Pastor and wife’s church anniversary this Sunday and I also have to make one for my mom’s friend who wants to pay me to make one and this one looks so good .
Yes, it would do just fine . Happy Cooking !!!
This is the best buttery cake recipe ever. It came out so light, fluffy and moist. Now the cararamel, guess I have to work at it. But ithe flavor is good. Just had a hard time frosting the cake. I will work on that part.
You will not be disappointed.
Thanks for sharing.
For the icing — how many ounces of evaporated milk are you using?
This would be for the 2 cups of sugar in the recipe.
Hi John, All together 18 ounce evaporated milk.
Thanks—I can’t wait to try this recipe. Looks delish!!!
Should the flour be measured after being sifted or before being sifted?
Thanks for stopping by! Measure the flour before you sift it. Happy baking!
Can I use a bundt cake pan to make this cake an what type milk for the cake
Hi, Regina! I wouldn’t use a bundt pan for this recipe, however, you can try making my Rum Cake (https://www.africanbites.com/rum-cake-rum-glaze/) if you want a bundt cake and then halving the caramel icing in this recipe as a glaze. Regular milk would be fine for the cake and evaporated milk for the icing. Happy baking!