Carmel Cake Recipe

This old-fashioned caramel cake is a Southern-style showstopper. With its tender, buttery yellow cake layers and rich, homemade caramel frosting, this dessert is all about comfort, nostalgia, and melt-in-your-mouth sweetness. Perfect for holidays, Sunday dinners, birthdays, or when you just want to bake something extra special.

The cooked caramel frosting is the real star—it’s thick, luscious, and sets with a slightly fudge-like texture. Every bite is pure joy.

🛒 What You’ll Need

🧁 For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk

🍯 For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups brown sugar, packed
• ⅔ cup evaporated milk
• Pinch of salt
• 2 tsp vanilla extract
• 3–4 cups powdered sugar, sifted

👩‍🍳 Pro Tips for Caramel Cake Success

1. Let cake layers cool completely before frosting—the caramel sets quickly!
2. If your frosting gets too thick to spread, warm it gently or add a splash of milk.
3. Use cake strips on your pans for flat, even layers.
4. Sift your powdered sugar for a smooth, lump-free frosting.
5. Make the cake layers a day ahead and frost the next day for best structure.

🔄 Substitutions & Variations

• Buttermilk can be used in place of whole milk for a tangier crumb
• Add chopped pecans or sea salt on top for a crunch
• Use brown butter in the cake for a deeper flavor
• Make it three layers for extra drama (just divide batter accordingly!)

🔪 Tools You’ll Need

• Two 8-inch or 9-inch cake pans
• Stand mixer or hand mixer
• Medium saucepan for frosting
• Whisk & rubber spatula
• Cake turntable (optional)
• Offset spatula for frosting

🕒 Make Ahead & Storage Tips

• Cake layers can be made up to 2 days ahead and stored wrapped at room temp
• Frosting can be made a few hours ahead and reheated gently to spread
• Store finished cake at room temp for 2 days, or refrigerate up to 5 days
• Bring to room temp before serving for the best texture

🔥 How to Make Southern Caramel Cake

1️⃣ Make the Cake Layers

1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans and line bottoms with parchment.
2. Whisk together flour, baking powder, and salt in a bowl.
3. In another bowl, cream butter and sugar until light and fluffy (3–5 minutes).
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding flour mixture and milk, beginning and ending with flour.
6. Divide evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool completely before frosting.

2️⃣ Make the Caramel Frosting

1. In a saucepan over medium heat, melt butter and add brown sugar.
2. Stir constantly until bubbly and smooth, about 2–3 minutes.
3. Slowly whisk in evaporated milk and salt, then bring to a gentle boil. Simmer for 3–5 minutes.
4. Remove from heat and stir in vanilla. Let cool slightly.
5. Gradually beat in powdered sugar until smooth and spreadable.

3️⃣ Assemble the Cake

1. Place one cake layer on a stand or plate. Spread a thick layer of caramel frosting on top.
2. Add second cake layer and frost the top and sides. Work quickly—caramel sets fast!
3. Smooth with an offset spatula and add any decorations while soft.

🧊 Leftovers & Storage

• Store at room temperature (covered) for up to 2 days
• Refrigerate for longer storage—just bring to room temp before serving
• Slice and freeze individually for up to 2 months (wrap well in plastic and foil)

🍯 Sweet Southern Perfection

This caramel cake is one of those unforgettable desserts that tastes like it came straight from grandma’s kitchen. With deep caramel flavor, tender crumb, and that signature fudgy frosting, it’s the kind of cake that makes people close their eyes after the first bite.

Tried it? Let me know how it turned out—and who you shared a slice with! 💛🍰