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Homemade Southern Caramel Cake

This dessert cake is a southern treat! The homemade caramel frosting is the perfect touch of sweetness. 
Course Dessert
Cuisine Southern
Keyword Homemade Southern Caramel Cake
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Author I Heart Recipes

Ingredients

Cake Batter

Caramel Frosting

Instructions

To Make the Cake Batter:

  • Preheat your oven on 350 F.
  • In a large bowl, add 1 cup of vegetable oil and 2 1/2 cups of granulated 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 of 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 you're using a handheld mixer, 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.

To Bake the Cakes:

  • 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.

To Make the Homemade 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. Keep an eye on the pot so the sugar does not burn.
  • 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. (It will bubble, this is okay.)
  • Next, add the caramelized 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 the bottom layer of cake. Place the second cake on top. Beware that the caramel will be really slippery, so don't overdo the caramel filling.
  • Use the remaining caramel to lightly glaze the sides and top of the cake.
  • Remove the rest of the caramel from the freezer and stir to loosen the frosting.
  • Frost the cake!

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