I made a semi caramel cake a few months ago, and although a lot of you loved it some of you requested that I made a completely homemade cake. Well sweeties pies, your requests have been answered!
For best results I suggest sticking to the recipe and steps given. The frosting can be a tad bit complicated, but practice makes perfect. If you’re going to make this cake for a special occasion, I suggest doing a test run or two before!
Homemade Southern Caramel Cake
This dessert cake is a southern treat! The homemade caramel frosting is the perfect touch of sweetness.
Ingredients
Cake Batter
- 3 cups all purpose flour
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup buttermilk
- 2 1/2 cup granulated sugar
- 8 oz sour cream
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
Caramel Frosting
- 1 cup heavy cream
- 2 3/4 cup granulated sugar
- 3/4 cup salted butter
- 1 tbsp vanilla extract
- 2 tbsp all purpose flour
Instructions
- Preheat your oven on 350 F.
- In a large bowl add 1 cup vegetable oil, and 2 1/2 cup of granulates sugar. Cream the ingredients until well combined.
- Next start adding in the eggs, but only one at a time. Mix until everything is nice and smooth, then set the bowl to the side.
- In a separate bowl add 2/3 cup buttermilk, and 8 ounces of sour cream. Mix until well combined.
- In a third bowl add 3 cups all purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Sift the ingredients together.
- Next we're going to start alternatively adding the dry ingredients, and the buttermilk mixture to the wet mixture ( the butter, oil, sugar, and eggs) . If using a handheld mixture, make sure that it is set on a low speed.
- Once everything is in the bowl, add 2 tsp of vanilla extract, and fold it in.
- Grease and flour two round 9 inch cake pans, then pour in the cake batter.
- Bake each cake for 25-30 minutes.
- Once the cakes are done, remove them from the oven, and remove the cakes from the pans.
- Let the cakes cook on a cooling rack until they are room temperature.
Caramel Frosting
- Pour 1/4 cup granulated sugar into a large deep sauce pan or pot, then place it over medium heat.
- Let the sugar melt, and turn brown.
- Meanwhile In a separate pot combine 2 1/2 cup sugar, 1 cup heavy cream, and 2 tbsp all purpose flour. Mix, and bring to a boil.
- Add a couple of tbsp of the cream mixture to the melted sugar mixture, and stir.
- Next, add the browned sugar to the cream mixture, and stir in. Let it cook for about 10- 15 minutes.
- Next, add in the butter, and stir until it is all melted.
- Remove the pan from the heat, and add in the vanilla extract.
- Pour the caramel into a stand mixer bowl OR a heat resistant bowl. Mix for 20 minutes on medium speed, then let sit for about 15 minutes.
- Place 1/2 of the caramel into a freezer safe bowl, then cover, and place it in the freezer for 10 minutes.
- With the other 1/2 of caramel, pour some of it on top of of one of the cakes. Top the second cake on top of the caramel. Beware that the caramel will be really slippery, so don't over do the caramel filling.
- Use the remaining caramel to lightly glaze the sides and top of the cake.
- Remove from the rest of the caramel from the freezer, and stir.
- Frost the cake!
Check out the video
Key2cakes says
March 19, 2015 at 10:19 amThe cakes looks so delightfully moist and decadent!! Can’t wait to try it. Thanks for the recipe, Rosie.!!
Cook says
May 14, 2016 at 3:43 pmHi Rosie, getting ready to try this recipe but have one question. How much buttermilk? Your ingredients states 1/2 cup and the directions states 2/3 cups. Please advise, just trying to use precise measurements.
Rosie says
May 15, 2016 at 11:39 amIt’s 2/3 cup. Thanks for catching that.
sherrol lawson says
March 19, 2015 at 10:37 amI thank you for the video, it really helped to understand how to make the carmel icing. I can not wait to make this cake. It looks so good.
Helene Riles says
March 19, 2015 at 7:13 pmOMG!!!!♡♡♡
Dee says
March 21, 2015 at 3:16 pmThanks for the recipes. I plan to make this for Easter, would love to see a print link on you recipes. This way they are clipped and ready to go and easily saved.
Adolph says
November 25, 2015 at 11:29 pmThank you the cake is awesome
Rosie says
November 27, 2015 at 7:32 pmThank you for trying my recipe!
Roy Brown says
March 26, 2015 at 9:57 amThumbs up on the caramel cake, I’m making it tonight for desserts, looking forward to that first bite!
Chilee says
March 28, 2015 at 9:05 pmI just made this cake and it is ABSOLUTELY AMAZING! Thank you for this new gem to my recipe box. 😀
Rosie says
April 4, 2015 at 4:35 pmThank you for giving the recipe a try!
Taylor says
March 31, 2015 at 7:19 amHi Rosie, I tried to make the caramel frosting. I followed the recipe to the T and when I went to add the caramel to my stand mixer to beat for 20 minutes, it became super stiff within a couple minutes, and it was too stiff to spread on the cake. What did I do wrong? Thanks for the help! 🙂
P.S. the yellow cake was really moist and yummy
Rosie says
April 4, 2015 at 4:34 pmI’m really not sure what went wrong. Perhaps you can try my newer Caramel Cake Recipe. It’s a tad bit easier than this one.
Sandra White says
April 11, 2015 at 7:00 pmI have been looking for a recipe like this one. I can’t wait to try. Will let you know the results. You made it look so easy.
Rosie says
April 12, 2015 at 2:44 pmEnjoy! XOXO
jing says
July 12, 2015 at 9:43 pmi really admire u alot! your the best!
Rosie says
July 14, 2015 at 11:08 amThank you!!!! XOXO
lawanda kendrick says
August 22, 2015 at 9:56 amI have been looking for a good caramel frosting recipe that was not too complicated for a while now. I compared this recipe to others and decided to try this one. It came out wonderful!! My search is over, this reminds me of the caramel cakes I had as a child. Thank you for sharing!!
Rosie says
August 22, 2015 at 10:42 amI’m so glad that you liked it Lawanda!
Shannon Armstrong says
January 11, 2016 at 11:01 amMade this caramel Icing and it was gritty, what did I do wrong? Please Help
Rosie says
January 11, 2016 at 8:15 pmyou didn’t cook it long enough
Jesse says
March 10, 2016 at 7:27 pmMy cake took longer than 30 minutes. It was still completely uncooked in the center. I left it in for another 10 minutes but feared it would dry out. Could it be something i did wrong or possibly my oven is not cooking evenly…
Rosie says
March 11, 2016 at 11:04 amAbsolutely. Some ovens run hotter or cooler than others.
Ali says
March 24, 2016 at 8:34 amI was just wondering if I could add a little powdered sugar at the end to just make it easier to pipe with , do u think that would be a bad idea
Rosie says
March 24, 2016 at 12:38 pmI never tried that, so I can’t give you any advice on that. Sorry 🙁
Marissa says
April 9, 2016 at 7:49 am“Practice makes perfect!” You are sooo right! I went through a whole bag of sugar, many sticks of butter, and a whole lot of cream trying to make the frosting. Lol! I finally got it and my family loved it! Thanks so much for your awesome recipes!!!
Rosie says
April 9, 2016 at 4:00 pmLOL!! That’s how I was when I first made this cake. It takes a little time! XOXO
Cook says
May 14, 2016 at 4:52 pmHi Rosie, getting ready to try this recipe but have one question. How much buttermilk? Your ingredients states 1/2 cup and the directions states 2/3 cups. Please advise, just trying to use precise measurements.
J.A. Whittler says
May 14, 2016 at 10:38 pmOh my goodness! I have been making homemade cakes for the last year and honestly, this is the first time EVER my cake has turned out as the recipe described. Young lady , you are a genius in the cake world.
I just want to say , “thank you” , for the spectacular cake recipe.
When I tasted the caramel icing for the first time, I knew this cake was a “keeper”! My partner is a hard critic when it comes to desserts and the first thing he said was , your caramel icing was the BEST that he has ever had in years! The cake is so very moist . Hmmm…Hmmm… Hmmm good! I almost began to cry when I took the first bite. The caramel icing is smooth as silk. It rivals with some the BEST commercially marketed high-end caramels out there.
This is NOW our favorite cake recipe! Kudos, to you! You will be my “go to” website from here on out!
Oh yes, I forgot to mention that I also made smothered porkchops , today as well. This too was a home run!
I promise to share this cake recipe with my family and friends! God bless you!
Rosie says
May 15, 2016 at 11:15 amHi J.A.! I’m so glad that you liked my recipes! Let me know if you have any request! XOXO
J.A. Whittler says
May 15, 2016 at 11:38 amRosie , I would like a creamy , smooth cream cheese based macaroni and cheese dish. Would you happen to have one similar to this? A friend many years ago, made a delicious macaroni and cheese dish with cream cheese and evaporated milk and plenty of other cheeses. It was so good! Even after it cooled, the macaroni and cheese casserole stayed really creamy.
I have tried to remember her complete recipe but I haven’t been successful. If you, help me here I’d appreciate it so much. Thank you, again!
One other thing. Would you happen to have a cherry cobbler recipe? This is my favorite type of fruit pie.
Rosie says
May 15, 2016 at 11:44 amI do have a macaroni and cheese recipe like that. Check it out here: https://iheartrecipes.com/soul-food-macaroni-and-cheese-recipe/
Also, I will work on the cherry cobbler! XOXO
Petty Queen says
May 22, 2016 at 12:01 pmHoney let me tell you!! I never baked a cake before I did this cake today with your pot roast and dirty rice CHILD I’m a baker NOW! Thanks Luv
Rosie says
May 22, 2016 at 1:39 pmGlad that you liked it “Petty”.. LOL!!!
J.A. Whittler says
May 22, 2016 at 2:02 pmHi Rosie! I am still waiting on the cherry cobbler recipe. I have found several recipes, elsewhere but none compare as I would imagine , you’d make, lol!!
Yesterday, I made with success a “bakery style” white cake with whipped cream cream cheese icing. I also made a icebox lemon curd pie with whipped topping. Both turned out very nicely. Rosie, would you have a personal lemon curd pie recipe , you could share? Since I feel you are so talented in baking.
Thank you, for listening to me rant, today! Have a wonderful day!
Rosie says
May 22, 2016 at 2:20 pmHi J.A. . I will definitely get the cherry cobbler done. I have a ton of other request ahead of that one. Please stay tuned 🙂
Rosie says
May 22, 2016 at 2:20 pmI don’t have a lemon “curd” pie at this time. Sorry.
Danielle says
July 13, 2016 at 8:55 amHi Rosie, 2 Requests, but can you PLEASE make a Homemade Lemon Layer Cake ( with real lemon juice) and with homemade Lemon Curd ( for the middle) and Frosting, and a Homemade Devil Chocolate Layer Cake??? My Co- Worker made them to Work, and Refuses to share the recipes!!! Lol. They were the BOMB!!! Thank- You
Rosie says
July 13, 2016 at 9:11 amSounds good. LOL
Humayun says
August 20, 2017 at 1:21 pmThe video you made is nice and easy. It’s the first cake I’m going to make and I’m going to do it tomorrow. I will just halve the ingredients to make a smaller “test run” cake. Let’s hope all goes well. Thanks Rosie!
Sam Haynes says
October 28, 2017 at 4:58 pmHi Rosie can you tell me what kind of heavy cream did you use
Rosie says
October 28, 2017 at 6:00 pmAny heavy cream should do 🙂
Janis says
January 21, 2018 at 6:24 amHi Rosie! Can I use the the caramel frosting as fudge in between 2 layers of chocolate cake? Do you think that’s a good idea? ☺️
Rosie says
January 21, 2018 at 6:39 pmI never tried that before. I can’t say.
Meloyde Webb says
February 7, 2018 at 7:45 pmHello, I pray all is well. Can I substitute unsalted butter in the place of vegetable oil?
Rosie says
February 8, 2018 at 10:09 amHi there! for best results, I’d stick to the written recipe. 🙂
Gloria Davis says
February 26, 2018 at 6:54 pmRosie, can this there enough batter in this recipe to made a three layer cake? I love your recipes.
Rosie says
February 26, 2018 at 7:09 pmMaybe if you make smaller layers 🙂
Gloria Davis says
February 27, 2018 at 10:46 amRosie, I just make the cakes using the regular recipe and I used three pans, two of them measured
2 1/2 inches tall and one was 3 inches. Once I frost them I believe they will be a nice size cake. Thank you
so much for your excellent recipes.
Tammy says
August 12, 2018 at 9:23 pmHi Rosie I just made the best caramel cake I have ever made. Thanks for sharing your recipe. It reminds me of the cake my granny from Arlington TN used to make.
Rosie says
August 13, 2018 at 12:43 pmThanks for trying my recipe!
Olacia says
March 20, 2019 at 10:09 amWhew! What can I say? I am not a cook. I am not a baker. I struggle in the kitchen. My confidence is weak in the kitchen but I made this cake by request for my son’s birthday and it was a supreme hit. It was not pretty. I can’t frost a cake to save my life but it was delicious! The first batch of icing I made had to be thrown out. Too much stirring and too high of a boil caused it to turn back to sugar crystals. I felt so bad. I reviewed the video several times – realized my mistake and tried again. On the 2nd try, my results were much better. The cake itself was moist and yummy and the icing was near perfection. I impressed myself. I’ve cooked 3-4 of your recipes and all have turned out wonderfully. This is a great site and I love the accompanying videos for the kitchen challenged. Thanks!