Homemade Caramel Cake is a Southern classic that delivers rich, buttery layers of vanilla cake wrapped in a deep, velvety caramel frosting. It’s the kind of dessert that’s both nostalgic and indulgent—perfect for holidays, birthdays, or Sunday dinners when you want to impress and comfort all at once. This recipe features two moist cake layers made with buttermilk and real butter, which provide a tender crumb and subtle tang. But the real star of the show is the caramel frosting, cooked low and slow until it’s thick, smooth, and bursting with golden flavor.
The beauty of a caramel cake lies in its balance: the cake is sweet but not overwhelming, and the frosting has that signature toasty, almost smoky flavor from cooked sugar that sets it apart from other frostings. Whether you’re an experienced baker or making your first from-scratch cake, this step-by-step guide will walk you through the process so you end up with a show-stopping dessert that’s worthy of a family tradition.
Why You’ll Love This Recipe
• Classic Southern dessert with bold caramel flavor
• Moist, tender vanilla cake made from scratch
• Rich caramel frosting that’s smooth and spreadable
• Great for celebrations, holidays, or anytime you need something special
Cake Ingredients
• 2½ cups sifted all-purpose flour
• ¼ teaspoon sea salt
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 1 teaspoon baking soda
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
Frosting Ingredients
• 3 cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup heavy cream
• A pinch of sea salt
• 2 teaspoons vanilla extract
How To Make Homemade Caramel Cake
Step 1: Prep Your Pans
Preheat your oven to 350°F (175°C).
Grease two 9-inch cake pans with butter, then dust with flour or line the bottoms with parchment paper. Set aside.
Step 2: Sift and Mix the Dry Ingredients
In a large bowl, sift together 2½ cups of all-purpose flour and ¼ teaspoon sea salt.
Add the 2 cups of sugar and stir until well combined.
Step 3: Melt the Butter and Water
In a medium saucepan, combine 1 cup (2 sticks) butter with 1 cup water.
Bring to a gentle boil over medium heat, then remove from the heat.
Pour the hot butter-water mixture into the flour mixture and whisk until smooth.
Step 4: Add the Wet Ingredients
To the bowl, add 1 teaspoon baking soda, ½ cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract.
Whisk until the batter is fully smooth and all ingredients are evenly incorporated.
Step 5: Bake the Cakes
Divide the batter evenly between the two prepared cake pans.
Bake for 25 minutes, checking after 15–20 minutes with a toothpick or cake tester. The cakes are done when the tester comes out clean and the tops spring back gently to the touch.
Be careful not to overbake—the cake should be light, moist, and golden.
Step 6: Cool the Cake Layers
Remove the pans from the oven and allow the cakes to cool in the pans for 30 minutes on a wire rack.
Once partially cooled, invert the cakes onto wire racks lined with parchment paper and let them cool completely before frosting.
Make the Caramel Frosting
Step 1: Cook the Sugar and Butter
In a large, heavy-bottomed saucepan, combine 3 cups granulated sugar and ½ cup softened butter.
Heat over medium heat, stirring constantly, until the sugar begins to melt and the mixture is smooth and bubbling. This will take about 5–7 minutes.
Step 2: Add Cream and Finish the Caramel
Carefully stir in 1 cup heavy cream (it will bubble, so pour slowly).
Continue cooking and stirring until the mixture thickens slightly, about 5–8 more minutes.
Remove from heat, then stir in a pinch of sea salt and 2 teaspoons vanilla extract.
Let the frosting cool for 5–10 minutes, just enough to thicken but still be spreadable.
Assemble the Cake
Place one fully cooled cake layer on a cake plate or serving stand.
Spread a generous amount of caramel frosting over the top of the first layer.
Add the second cake layer and frost the top and sides with the remaining caramel.
Use a spatula to create soft swirls or a smooth finish—however rustic or polished you like.
Let the cake rest for at least 30 minutes at room temperature before slicing to allow the caramel to set.
Tips for Success
• Use a heavy-bottomed pan for the frosting: It helps prevent burning and ensures even cooking.
• Don’t rush the caramel: Stir constantly and cook over medium heat to avoid scorching the sugar.
• Let the frosting cool slightly before using: It will thicken as it sits, so wait until it’s spreadable but not too stiff.
• Make ahead: The cake layers can be baked and frozen for up to 1 month. Thaw before frosting.
• Store covered at room temperature: Keeps well for 2–3 days, or refrigerate for up to 5 days.
Serving Suggestions
Slice generously and serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch. This cake is also lovely with a cup of coffee or sweet tea on the side.
Homemade Caramel Cake is one of those time-honored desserts that never go out of style. It’s sweet, rich, and deeply satisfying—a true Southern treasure that brings joy to any table. Once you taste that silky caramel frosting over soft, buttery cake, you’ll understand why this recipe is a keeper.
