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A classic Southern-style caramel cake has a glossy caramel frosting and buttery vanilla yellow cake that melts in your mouth! It’s a show stopping, taste bud pleasing cake that’ll have everyone begging for seconds!
For more classic southern-style layer cake recipes, make by old fashioned red velvet cake and hummingbird cake!
Babyyy, this caramel cake is the kind of dessert that stops the whole room. You know the one with rich, buttery layers wrapped in a glossy caramel icing that tastes like someone’s grandma was standing over the stove giving you ALL of the family recipe secrets.
This cake is soft, tender, and that homemade caramel sauce is NEXT LEVEL.
I’ve been obsessed with getting this recipe just right, testing, tweaking, and fussing over every little detail so you don’t have to. And when I tell you this one is gonna be the star of the dessert table? I mean it’s giving special occasion, holiday table, “WHO made this?” energy.
It’s the most delicious caramel cake I’ve ever made. The caramel icing is slow-cooked, silky, and the perfect balance of sweet and deep, toffee-like flavor. It sets into that dreamy, soft-fudgy layer that melts right into the cake.
If you’re looking for a dessert that feels heartfelt and downright delicious… welcome home.
Table of contents
Why You’ll Love This Caramel Cake Recipe
- The caramel frosting is pure magic. Slow-cooked, silky, and just the right amount of sweet, it pours over the cake like liquid gold and sets into the most perfect, fudge-like layer.
- The cake itself is tender and plush. Thanks to buttermilk and proper creaming, you get a soft, velvety crumb that holds up beautifully under that caramel.
- It’s the kind of recipe people talk about. Bring this to a holiday, potluck, or Sunday dinner and folks will be asking, “Who made this?” before their plate even hits the table.
- It’s foolproof with the right technique. Follow the steps, take your time with the caramel, and you’ll have bakery-level results right in your own kitchen.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Cake Flour gives the caramel cake that soft, melt-in-your-mouth crumb. Its lower protein level means less gluten development, so the cake stays tender and plush instead of dense. You can use all-purpose flour, but cake flour is what gives it that bakery-style feel.
- Butter and Vegetable oil give that cake flavor and moisture. The combo creates a cake that’s flavorful and incredibly soft, the same trick you use in my coconut cake – the texture is unparalleled!
- Yellow Pudding Mix – not to be confused with yellow cake mix! Vanilla Pudding mix adds moisture and that old school vanilla flavor. It also helps the cake stay soft for days!
- Brown Sugar deep caramel notes and moisture to the cake thanks to its higher molasses content. I also add it to the caramel frosting for that caramel/toffee-like sweetness.
- Buttermilk and Sour Cream give the cake its moist crumb. The acidity in buttermilk tenderizes the crumb, while sour cream adds richness and helps keep the cake dense-but-soft.
- Large Eggs bind everything together and help the cake rise evenly and sturdy enough to hold the caramel frosting.
- Sweetened condensed milk is added for that rich caramel flavor. It adds an intense creaminess, almost dulce de leche consistency that takes the caramel icing to the next-level. As it cools, it forms that signature soft-set caramel layer.
- Evaporated Milk gives the caramel frosting a deeper, more concentrated flavor. It reduces beautifully without curdling, perfect for making a smooth caramel.
- Heavy Cream adds richness and keeps the frosting silky. It gives the frosting that pourable texture before it sets.
How To Make Caramel Cake
Prep: Preheat the oven to 325 degrees f. Spray three 8 inch cake pans with nonstick baking spray or line with parchment paper and set aside.
Make The Yellow Cake
Step 1: In another large bowl, combine the dry ingredients – cake flour, baking powder, baking soda, kosher salt, nutmeg, and vanilla pudding mix.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, add room temperature, sugar, brown sugar, and vegetable oil. Cream together on medium speed for 3 minutes, scrape down the sides of the bowl and continue to mix for an additional two minutes. Reduce mixer speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after the addition of each egg. Then add egg whites and mix until fully incorporated, about 20 seconds.
Step 3: In a separate bowl or large cup, mix together buttermilk, sour cream, vanilla extract, butter vanilla emulsion, and almond extract. Whisk together until combined, about 10-20 seconds. Add half of the dry ingredients into the batter and mix until just combined, about 15 seconds. With the mixer going, pour in the sour cream/buttermilk mixture and mix until combined, about 30 seconds. Scrape down the sides of the bowl and then add the remainder of the dry ingredients. Mix until combined and smooth.
Step 4: Divide the cake batter amongst three 8 inch cakes and bake in the oven for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
Now make the Caramel Frosting
Step 5: While the cakes are cooling, make the caramel frosting. Add butter to a medium or large saucepan and melt over medium heat. Once melted, add in brown sugar and whisk until combined, about 2-3 minutes. Pour in the evaporated milk and sweetened condensed milk. Reduce the heat to low to medium low and stir continuously for about 40 minute to an 1 hour, until the caramel turns a deep golden brown and it thickens to a pudding like consistency. Do not walk away from the pan, it is mandatory that you stand by the pan while it’s cooking so that the frosting doesn’t burn. Once it reaches that deep golden color and desired consistency, remove from the heat and add in vanilla bean paste, kosher salt, baking soda, and heavy cream. It’ll bubble up a bit, whisk constantly for about 3 minutes.
Step 6: Then let the hot caramel sit for about 10-20 minutes to cool and thicken, this will make it easier to spread onto the cake layers. Place the first cake onto a cake stand and smear a thin, even layer of caramel on top of the cake. Just enough to coat the cake. Then repeat with the second layer (be careful stacking as the frosting is slippery.
Step 8: Place the third layer on top and pour the caramel sauce on top, using an offset spatula to smooth the caramel around the top and sides of the cake.
Pro Tips for the Best Caramel Cake
- Use room-temperature everything. Butter, eggs, sour cream, and buttermilk all need to be at room temperature! Room temp ingredients blend smoother, trap more air, and give you that plush, tender crumb.
- Let the cake layers cool completely. Caramel frosting is warm and pourable. If your cake is even slightly warm… whew. You’ll be chasing it down the counter. Let those layers chill.
- Cook the caramel frosting slow and steady. No rushing. Keep the heat medium-low and let the sugar, butter, and milk come together gradually. Stir frequently to avoid scorching.
- Use a heavy-bottomed pot. This keeps the caramel from burning and ensures even cooking. Thin pots = heartbreak.
- Don’t walk away from the caramel. Not even to check a text. Caramel waits for nobody and will go from golden to burnt in 20 seconds. Play some music and go into your happy place and get comfortable in front of that pan.
- If it gets too thick, add a splash of warm milk. Just a tablespoon at a time. This brings that glaze-able consistency right back.
- Pour immediately. Caramel frosting sets fast. As soon as it’s ready, pour it over your cooled cake and use the back of a spoon to gently push it to the edges. Don’t overwork it, let it flow.
Recipe FAQs
Yes, you can! The texture will be slightly less soft and tender, but still delicious. If you’re using all-purpose flour, spoon and level or measure in grams with a kitchen scale it so you don’t accidentally pack in too much.
The yellow pudding mix adds moisture, structure, and that velvety soft crumb Southern cakes are famous for. It’s not the same as cake mix, it’s simply there to help keep the cake moist and tender for days.
It should be thick, glossy, and slightly darker than peanut butter (deep golden brown). When you lift the spoon, it should fall in slow ribbons. Remember: it thickens more as it cools!
You can, but caramel frosting sets as it cools, so you’ll need to gently rewarm it over low heat until pourable again. Stir constantly and don’t walk away, caramel moves fast!
Keep it covered at room temperature for 2–3 days. If you refrigerate it, let it come to room temp before serving so the caramel softens back up. You can also freeze the cake layers before they’re frosted. I don’t recommend freezing the cake once it’s assembled.
Yes, and that’s one of the best parts! The caramel sinks into the layers, the flavor deepens, and the texture becomes even softer and more luscious.
More Classic Cake Recipes
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Caramel Cake Recipe
Equipment
- Large Saucepan
- Offset Spatula (optional, but recommended)
Ingredients
Yellow Cake Recipe
- 4 cups Cake Flour
- 3.4 oz Vanilla Pudding Mix
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/4 tsp Nutmeg
- 1 1/4 cups Salted Butter , (room temperature)
- 2 cups Sugar
- 1/4 cup Brown Sugar
- 2/3 cup Vegetable Oil
- 4 large Eggs, (room temperature)
- 2 Egg Whites, (room temperature)
- 1 1/3 cups Full Fat Buttermilk, (room temperature)
- 2/3 cup Sour Cream, (room temperature)
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 1 tbsp Butter Vanilla Emulsion, (or 2 tsp butter extract)
- 1/4 tsp Almond Extract
Caramel Frosting
- 1 cup Salted Butter
- 1 1/2 cups Brown Sugar
- 12 oz Evaporated Milk
- 14 oz Sweetened Condensed Milk
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/4 cup Heavy Cream
Instructions
- Preheat the oven to 325 degrees f. Spray three 8 inch cake pans with nonstick baking spray or line with parchment paper and set aside.
- In another large bowl, combine the dry ingredients – cake flour, vanilla pudding mix, baking powder, baking soda, kosher salt, and nutmeg. 4 cups Cake Flour 3.4 oz Vanilla Pudding Mix 1 tbsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Kosher Salt 1/4 tsp Nutmeg
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature, sugar, brown sugar, and vegetable oil. Cream together on medium speed for 3 minutes, scrape down the sides of the bowl and continue to mix for an additional two minutes. Reduce mixer speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after the addition of each egg. Then add egg whites and mix until fully incorporated, about 20 seconds. 1 1/4 cups Salted Butter 2 cups Sugar 1/4 cup Brown Sugar 2/3 cup Vegetable Oil 4 large Eggs 2 Egg Whites
- In a separate bowl or large cup, mix together buttermilk, sour cream, vanilla extract, butter vanilla emulsion, and almond extract. Whisk together until combined, about 10-20 seconds. 1 1/3 cups Full Fat Buttermilk 2/3 cup Sour Cream 1 tbsp Vanilla Bean Paste 1 tbsp Butter Vanilla Emulsion 1/4 tsp Almond Extract
- Add half of the dry ingredients into the batter and mix until just combined, about 15 seconds. With the mixer going, pour in the sour cream/buttermilk mixture and mix until combined, about 30 seconds. Scrape down the sides of the bowl and then add the remainder of the dry ingredients. Mix until combined and smooth.
- Divide the cake batter amongst three 8 inch cakes and bake in the oven for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cakes are cooling, make the caramel frosting. Add butter to a medium or large saucepan and melt over medium heat. Once melted, add in brown sugar and whisk until combined, about 2-3 minutes. Pour in the evaporated milk and sweetened condensed milk. Reduce the heat to low to medium low and stir continuously for about 40 minute to an 1 hour, until the caramel turns a deep golden brown and it thickens to a pudding like consistency. Do not walk away from the pan, it is mandatory that you stand by the pan while it’s cooking so that the frosting doesn’t burn. 1 cup Salted Butter 1 1/2 cups Brown Sugar 12 oz Evaporated Milk 14 oz Sweetened Condensed Milk
- Once it reaches that deep golden color and desired consistency, remove from the heat and add in vanilla bean paste, kosher salt, baking soda, and heavy cream. It'll bubble up a bit, whisk constantly for about 3 minutes, then let the hot caramel sit for about 20-30 minutes to cool and thicken, this will make it easier to spread onto the cake layers. 1 tbsp Vanilla Bean Paste 1/2 tsp Kosher Salt 1/4 tsp Baking Soda 1/4 cup Heavy Cream
- Place the first cake onto a cake stand and smear a thin, even layer of caramel on top of the cake. Just enough to coat the cake. Then repeat with the second layer (be careful stacking as the frosting is slippery). Let the cakes sit for about 10 minutes – this prevents the cake from slipping. A cake collar is helpful here, too.
- Place the third layer on top and pour half of the remaining caramel sauce on top (it'll be slippery so be patient!), using an offset spatula to smooth the caramel around the top and sides of the cake. Let it set for 20 minutes, then pour the remaining sauce, covering the entire cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always wanted to make this caramel cake and I made it for thanksgiving and it did not disappoint. It was so decadent and the caramel taste lingered on your palate. Absolutely making again and again. Not difficult but I love to cook so I love any challenge. Your recipes do not disappoint. I have never found one I didn’t like. This cake was worth every calorie. I may not eat for two weeks but well worth it.
Thanks so much Maureen! I’m So happy that you loved this recipe, it’s a new favorite of mine!
I have always wanted to make this caramel cake and I made it for thanksgiving and it did not disappoint. It was so decadent and the caramel taste lingered on your palate. Absolutely making again and again. Not difficult but I love to cook so I love any challenge. Your recipes do not disappoint. I have never found one I didn’t like.
I have always wanted to make this caramel cake and I made it for thanksgiving and it did not disappoint. It was so decadent and the caramel taste lingered on your palate. Absolutely making again and again. Not difficult but I love to cook so I love any challenge.
I have always wanted to make this caramel cake and I made it for thanksgiving and it did not disappoint. It was so decadent and the caramel taste lingered on your palate. Absolutely making again and again. Not difficult bit I love to cook so I love any challenge. Your recipes never disappoint.