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Caramel Cake Recipe – Moist Southern-Style Layer Cake

Caramel Cake Recipe – Moist Southern-Style Layer Cake

This Southern caramel cake has soft, tender brown sugar cake layers covered with a rich cooked caramel frosting. The cake has a buttery vanilla flavor and the frosting sets into a smooth, creamy layer with deep caramel flavor.
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling/Frosting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 620 kcal

Ingredients
  

Cake

  • 1 1/2 cups 300g packed light brown sugar
  • 1/2 cup 100g granulated sugar
  • 3/4 cup 170g unsalted butter, softened
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups 300g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup 240ml buttermilk, room temperature

Caramel Frosting

  • 1 cup 226g unsalted butter
  • 2 cups 400g packed light brown sugar
  • 1/2 cup 120ml heavy cream
  • 1/2 teaspoon fine salt
  • 2 teaspoons vanilla extract
  • 2 cups 240g powdered sugar, sifted

Instructions
 

  • Preheat the oven to 350°F.
  • Grease two 9-inch round cake pans.
  • Line the bottoms with parchment rounds and lightly grease the parchment.
  • Whisk together the flour, baking powder, baking soda, and salt.
  • Beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating after each addition.
  • Mix in the vanilla.
  • Add the dry ingredients in portions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Mix only until the batter is combined.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake at 350°F for 25–30 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pans for 10–15 minutes.
  • Transfer the cake layers to a wire rack and cool completely.
  • Melt the butter for the frosting in a saucepan over medium heat.
  • Add the brown sugar, heavy cream, and salt.
  • Bring the mixture to a gentle simmer, stirring until the sugar has completely dissolved.
  • Continue cooking for about 3–4 minutes, stirring frequently.
  • Remove from the heat and stir in the vanilla.
  • Transfer the caramel mixture to a mixing bowl and let it cool until warm rather than hot.
  • Gradually beat in the sifted powdered sugar until the frosting is smooth and spreadable.
  • Place one cooled cake layer on a serving plate.
  • Spread caramel frosting over the top.
  • Place the second cake layer on top.
  • Cover the top and sides with the remaining caramel frosting while it is still spreadable.
  • Let the finished cake stand at room temperature for 15–20 minutes before slicing.

Notes

  • The caramel frosting is easiest to spread while it is still slightly warm. If it becomes too firm, let it stand somewhere warm briefly and stir it before continuing.