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This Southern Caramel Cake is a true classic for a reason. A homemade soft and moist vanilla cake with a delicious caramel frosting!An Old-Fashioned Southern CakeWhen you grow up in the south, you are probably very familiar with caramel cake. The cake is moist and fluffy with a light vanilla taste and the caramel frosting is thick, smooth and absolutely flavorful! If you have never tried a Caramel Cake before, now is the time. This is one recipe that gets asked to be brought to all the gatherings!Let me tell you I dont have enough time to express how delicious this recipe was. I made it last night and it was absolutely the best caramel cake recipe I have ever had and I saved it and I will share it forever. Thank you so much for your delicious recipe. It was moist. It wasnt too sweet. I followed the recipe to the T and it did not disappoint!! SherryFrequently Asked Questions:Why do my ingredients need to be at room temperature? This helps create an emulsion that allows air to be released while baking which results in a light, fluffy and tender cake. What if I dont have buttermilk? Buttermilk is key in this cake. The fat in the buttermilk helps this cake become very moist. So to replace that you would need to use heavy cream (the amount called for in the recipe) and one teaspoon of lemon juice or vinegar. Mix well and allow to sit for about 5 minutes before using. Regular milk is far too thin and doesnt have enough fat. Do I have to use dark brown sugar? No, this just creates a more rich and deeper caramel flavor. If you do not have dark brown sugar on hand you can just use light brown sugar in its place. This combination of brown sugars really sets this recipe apart from others. What is the texture and flavor of this cake? The texture of the cake itself is light and fluffy with a silky but firm caramel frosting. This is a sweet cake because of the sugars but not overly sweet that it is not enjoyable. Can I use a cake mix instead? If you do not feel like making your own homemade cake you can use a yellow cake mix in its place but the frosting is a must! How do I store leftovers? This can be stored in a cake saver or in an airtight container at room temperature where it will keep for up to 5 days. You can extend the life to 1 week by putting it into the refrigerator. This can also be frozen. Place cooled cake wrapped in plastic wrap and then foil (or in a freezer container) where it will keep for up to 3 months. To defrost, remove cake to the countertop until defrosted. How To Make Southern Caramel Cake: Preheat the oven 350F. Lightly spray (2) 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.In the body of a stand mixer with the paddle attachment mix the butter with the oil until combined.Add the granulated sugar and brown sugar. Beat them together on medium speed for 3 minutes.Then, add the eggs one at a time until fully mixed in. Stir in the vanilla.Add half of the dry ingredients and stir it in until combined.Next, add half of the buttermilk, stir until combined.Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan. When the cakes are cool and you are ready to assemble, cut any doming or uneven parts off the cake if there are any, and then make the frosting.Place the light brown sugar, dark brown sugar, butter, and salt into a medium-sized saucepan.Place the pot over medium heat and whisk constantly until the butter and the sugars are melted.Pour in the evaporated milk then the heavy cream, whisk to combine. Bring to a simmer and simmer for 4 minutes, it will start to thicken. Immediately pour into a heatproof bowl.Using an electric hand mixer, add the powdered sugar a little at a time until fully mixed in. Then mix in the vanilla.When the frosting is done, we need to work fast to frost the cake while it is still spreadable. Place one of the cakes top side up onto your serving platter. Add cup of the frosting and using an offset spatula or something similar, spread it out over the top of the cake.Place the other cake top side down on top.Frost the sides and top of the cake as fast as you can before the frosting hardens.Let the cake sit until the frosting completely hardens, about 2 hours before slicing to serve.Craving More Recipes? Southern Pound CakeLouisiana Crunch CakeApple Cake with Caramel GlazeSouthern Fruit Cocktail CakeGrandmas Texas Sheet CakeSweet Potato CakeStarbucks Lemon LoafCinnamon Roll CakeItalian Love CakeItalian Cream CakeChocolate Sheet CakeWhite Texas Sheet CakeHomemade Yellow Cake Mix PrintSouthern Caramel CakeThis Southern Caramel Cake is a true classic for a reason. A homemade soft and moist vanilla cake with a delicious caramel frosting!Course DessertCuisine AmericanPrep Time 30 minutes minutesCook Time 28 minutes minutesTotal Time 58 minutes minutesServings 12Calories 792kcalAuthor Brandie SkibinskiIngredients2 cup all-purpose flour2 teaspoon baking powder teaspoon baking soda teaspoon salt cup unsalted butter, softened to room temperature cup vegetable oil1 cup granulated sugar cup light brown sugar, packed4 large eggs, room temperature1 tablespoon vanilla extract1 cup buttermilk, room temperature (divided use)For the frosting:1 cup light brown sugar, packed1 cup dark brown sugar, packed1 cup unsalted butter (cut into Tablespoons) teaspoon salt cup evaporated milk cup heavy cream2 cups powdered sugar, sifted1 teaspoon vanilla extractInstructionsPreheat the oven 350F. Lightly spray (2) 9-inch cake pans with baking spray (I like the kind with flour in it). Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside.In a medium-sized bowl, stir together 2 cup all-purpose flour, 2 teaspoon baking powder, teaspoon baking soda and teaspoon salt. Set aside. In the body of a stand mixer with the paddle attachment (or in a bowl with an electric hand mixer) mix cup unsalted butter, softened to room temperature and cup vegetable oil until combined. Add in 1 cup granulated sugar and cup light brown sugar, packed. Beat them together on medium speed for about 3 minutes. Then, add 4 large eggs, room temperature, one at a time, until fully mixed in. Stir in 1 tablespoon vanilla extract. Add half of the dry ingredients and stir it in until combined. Next, add 3/4 cup buttermilk, stir until combined. Repeat with the remaining dry ingredients and 3/4 cup buttermilk, scraping down the sides as needed. Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly. Bake on the middle rack for about 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan.NOTE: Oven times can vary. Please go by doneness, not just by time. When the cakes are cool and you are ready to assemble, cut any doming or uneven parts off the top of the cake if there are any, and then make the frosting.Place the 1 cup light brown sugar, packed, 1 cup dark brown sugar, packed and 1 cup unsalted butter (cut into Tablespoons) and teaspoon salt into a medium-sized saucepan. Place the pot over medium heat and whisk constantly until the butter and the sugars are melted.Pour in cup evaporated milk and cup heavy cream, whisk to combine. Bring to a simmer and simmer for about 4 minutes, it will start to thicken. Immediately pour into a heatproof mixing bowl. Using an electric hand mixer, add 2 cups powdered sugar, sifted, a little at a time, until fully mixed in. Then mix in 1 teaspoon vanilla extract. When the frosting is done, you need to work fast to frost the cake while it is still spreadable.Place one of the cakes top side up onto your serving platter. Add cup of the frosting and using an offset spatula or something similar, spread it out over the top of the cake. Place the other cake top on top (you want the flattest side facing up). Frost the sides and top of the cake as fast as you can before the frosting hardens. Let the cake sit until the frosting completely hardens (about 2 hours) before slicing to serve. VideoNotesYou can use a yellow box cake mix if you do not feel like making homemade.If you cannot find or do not have buttermilk, you can make your own. See above on how to do that.This can be frozen, see above on how to freeze.Other toppings can be added, see some of my suggestions at the top.This is best served at room temperature.NutritionCalories: 792kcal | Carbohydrates: 110g | Protein: 6g | Fat: 38g | Sodium: 315mg | Fiber: 1g | Sugar: 88gOriginally published: September 2022Updated photos and republished: March 2026

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