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best thanksgiving desserts

Caramel Cake

Buttery, tender, and layered Southern CARAMEL CAKE wrapped and sandwiched in real caramel goodness. A decadent cake with just the right amount of sweetness. No candy thermometer required for the frosting!
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 10 - 12 slices
Calories 581kcal
Author Imma


  • 10 ounces (283 grams), (1 cup and half a stick) unsalted butter
  • 2 cups (400 grams) granulated sugar
  • ½ cup (115 grams) sour cream
  • 6 large eggs
  • 2 ½ cups (266.5 grams) cake flour
  • ½ teaspoon (3.25 grams) salt
  • 1 tablespoon (15 grams) baking powder
  • ½ cup (115 grams) milk
  • 1 tablespoon (13 grams) vanilla extract

Caramel Frosting

  • 1 - 1 ½ (113-169 grams) stick of butter
  • 2 cups (400 grams) granulated sugar
  • 1 ½ can 12 oz. (531 ml) evaporated milk
  • 1 teaspoon (4.20 grams) vanilla


  • Pre-heat the oven to 160°C/325°F. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside.
  • 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.
  • 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.
  • Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  • Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles.
  • Bake at 325 F until a tester inserted into the center comes out clean - about 30-35 minutes. Transfer to a wire rack.

Caramel Frosting

  • Add butter, evaporated milk, sugar, and vanilla extract 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.)
  • Cook over medium heat until everything has melted together.
  • Bring to a boil then reduce the heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1 -1 ½ hours – or until the sauce thickens and you’ve reached the desired color.
  • Remove from the heat. Let it cool for about 30-40 mins before glazing. 
  • Glaze the cake; top the bottom, second, and exterior layer with caramel. Let it the cake cool completely until set.


Calories: 581kcal | Carbohydrates: 82g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 164mg | Sodium: 173mg | Potassium: 204mg | Sugar: 80g | Vitamin A: 910IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 0.6mg