Delectable Caramel Cake from Scratch: A Southern Delight


Indulge in the richness of our Southern Caramel Cake recipe, featuring layers of moist homemade yellow cake smothered in a thick, scratch-made caramel icing. This decadent treat is perfect for any celebration!


  • All-purpose flour: 2 cups + 2 tbsp (sifted, plus extra for dusting cake pans)
  • Salt: 1/4 teaspoon
  • Sugar: 2 cups
  • Unsalted butter: 2 sticks
  • Water: 1 cup
  • Baking soda: 1 teaspoon
  • Milk: 1/2 cup
  • Large eggs: 2
  • Vanilla extract: 1 teaspoon
  • For the Caramel Cream:
  • Granulated sugar: 3 cups
  • Butter: 1 stick
  • Heavy cream: 1 cup
  • A pinch of salt
  • Vanilla extract: 2 teaspoons


  1. Preheat your oven to 350°F and prepare two 9-inch baking pans with butter and flour.
  2. In a large bowl, sift together 2 cups plus 2 tablespoons of flour and salt.
  3. Add sugar to the mixture and whisk until combined.
  4. In a saucepan, combine butter and water and bring to a boil. Whisk this into the flour and sugar mixture until smooth.
  5. Add baking soda, milk, eggs, and vanilla to the mixture and blend until smooth and well incorporated.
  6. Pour the batter into the prepared baking pans.
  7. Bake for 20-25 minutes, checking the cake after about 15 minutes. Be sure not to overbake. The cake is done when a tester comes out clean.
  8. Immediately remove the pans from the oven and let them cool on a wire rack for 15 minutes. Then, transfer the cake layers to parchment-lined racks to cool completely.
  9. For the Caramel Icing:
  10. In a large saucepan, combine 2½ cups of sugar, butter, cream, and a pinch of salt. Cook over medium heat until almost boiling.
  11. In a separate small saucepan, melt half a cup of sugar over medium heat until it turns amber. Be careful not to stir the sugar, but shake the pan every few minutes to help distribute the sugar evenly.
  12. Pour the melted sugar syrup into the large saucepan.
  13. Cook over medium to medium-high heat, stirring constantly, until the mixture reaches the softball stage or 232°F on a candy thermometer.
  14. Remove the pan from the heat, add the vanilla, and let cool for 15 minutes.
  15. Using a stand mixer or hand mixer, beat the icing on medium speed for 15-20 minutes, or until it reaches the consistency of frosting. If the frosting sets too quickly or becomes too thick, add a little cream.
  16. Savor and enjoy your homemade Southern Caramel Cake!

Leave a Reply

Your email address will not be published. Required fields are marked *