This is the crown jewel of Southern desserts!

The Old-Fashioned Southern Caramel Cake is a true labor of love. It’s not just a cake; it’s a nostalgic trip back to Grandma’s Sunday dinner table.

OLD-FASHIONED SOUTHERN CARAMEL CAKE

Prep time: 45 mins | Bake time: 25-30 mins | Serves: 12-14

INGREDIENTS

For the Yellow Cake Layers:

1 ½ cups (3 sticks) Unsalted Butter, softened

2 cups Granulated Sugar

4 Large Eggs (room temperature)

1 tbsp Vanilla Extract

3 cups All-Purpose Flour (sifted)

1 tbsp Baking Powder

½ tsp Salt

1 cup Whole Milk (room temperature)

For the Classic Cooked Caramel Icing:

2 cups Light Brown Sugar, packed

1 cup Granulated Sugar

1 cup (2 sticks) Unsalted Butter

1 cup Evaporated Milk (or heavy cream)

¼ tsp Salt

1 tbsp Vanilla Extract

DIRECTIONS

Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two deep ones).

Make the Batter: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla.

Combine: In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternating with the milk, beginning and ending with the flour.

Bake: Divide the batter evenly between pans. Bake for 25–30 minutes until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Cook the Icing (The Southern Way): In a large heavy saucepan, combine both sugars, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Once it boils, reduce heat to medium-low and simmer (without stirring too much) for about 5–8 minutes, or until it reaches the “soft ball” stage (around 235°F on a candy thermometer).

Cool & Beat: Remove icing from heat and stir in vanilla and salt. Let it cool for about 10–15 minutes. Using a hand mixer or wooden spoon, beat the icing until it thickens and loses its glossy sheen—it should be thick enough to spread but still smooth.

Assemble: Place the first layer on a plate and quickly spread a layer of icing. Repeat with the other layers. Pour the remaining icing over the top and sides. Work quickly, as this icing sets fast like fudge!