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Let’s just get this out of the way: this cake takes some time. But it’s the kind of time that fills your kitchen with warm, buttery smells and makes you feel like maybe, just maybe, everything’s going to be okay.
Caramel cake is one of those old-fashioned desserts that’s been on Southern tables for generations. And when I say caramel, I don’t mean the kind that comes out of a jar or a plastic squeeze bottle. I mean real caramel — slow-cooked, golden brown, rich, and spreadable. Made on the stove in a heavy pot with butter and sugar and patience.
I learned to make this one not from a cookbook, but by watching. First my grandmother, then my mother, both of them standing over the stove, wooden spoon in hand, always saying the same thing: “Don’t walk away. That caramel will turn on you the second you do.”
They were right, of course.
The cake itself is tender, buttery, and not too sweet — because it knows the icing’s going to be the star of the show. Let’s dive in. Just promise me one thing: don’t rush the caramel.
Ingredients:
For the Cake
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2 sticks unsalted butter, room temp
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⅓ cup vegetable oil
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2½ cups sugar
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6 eggs, room temp
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2 tablespoons vanilla extract
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3 cups sifted cake flour
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2 tablespoons baking powder
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½ teaspoon salt
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1 cup sour cream
For the Icing (Don’t be scared — you can do this)
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1½ sticks unsalted butter
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2 (12 oz) cans evaporated milk
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2 cups sugar
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2 teaspoons vanilla extract
Directions:
Making the Cake (And yes, you need three pans)
Preheat your oven to 350°F. Don’t forget this step — I’ve done it more than once and ended up with batter sitting while the oven caught up.
Start with the butter, oil, and sugar.
Use a stand mixer if you’ve got it. Beat them together until it’s pale and fluffy — this will take a good 5 minutes. Walk away and do something else if you must, but don’t skimp. The fluffier it is, the better the texture.
Add the eggs one at a time.
Scrape down the bowl if needed. Once the eggs are in, add the vanilla.
Sift your dry stuff.
Yes, sift. You’ll thank yourself later when your cake has that light, melt-in-your-mouth feel.
Alternate flour and sour cream.
Start and end with flour. Don’t over-mix. Just stir until combined.
Grease and flour your pans.
I use baking spray with flour in it — saves time. Divide the batter evenly into three 9-inch pans.
Bake for 25–30 minutes.
Start checking around 25 minutes. A toothpick should come out with just a few crumbs. Let the layers cool in the pans for about 10 minutes before flipping them out to cool completely.
The Icing (The part you’re here for)
In a heavy-bottomed pot, melt the butter, then add the milk and sugar. Stir until everything’s dissolved, then turn the heat to medium-low and settle in.
You’re going to stir this off and on for 90 minutes.
Not constantly, but enough. Don’t go upstairs. Don’t start a movie. Just stick close and check often.
It’ll start to thicken, slowly. Then it’ll darken. You’ll think, is this it? and then about 10 minutes later you’ll go, ohhh, there it is. It should coat the back of a spoon and have that deep amber color. Be patient. It happens.
When it’s just right, take it off the heat, stir in the vanilla, and let it cool for about 15–20 minutes. If it’s too runny, give it a few more minutes. If it gets too thick while you’re frosting, just warm it back up gently. It’s very forgiving once you understand it.
Putting it All Together
Stack and frost.
Lay down your first cake layer. Pour/spread some caramel over the top. Don’t stress about the drips — they’re part of the charm. Add the next layer, repeat. Top it off, then slowly work the icing around the sides. It won’t be perfect, and it doesn’t need to be.
The first time I made this, my icing slid off one whole side. Still got rave reviews. Don’t chase perfection here — chase flavor.
Final Thoughts
This cake isn’t for a rushed Tuesday night. It’s for birthdays, holidays, Sunday dinner, or just because someone you love needs cheering up. It’s for when you want your house to smell like vanilla, butter, and sugar — and you don’t mind a dish or two in the sink afterward.
If you’ve never made real caramel icing before, it might feel intimidating. But I promise, it’s not hard — it just takes time and attention. You’ve got this.
And once you make it once, you’ll know. You’ll know why this cake has shown up in Southern kitchens for decades, why people sneak second slices, and why it disappears faster than any cake I’ve ever served.
I hope it brings you as much joy as it’s brought me. And if it doesn’t turn out perfect the first time? That’s okay. Neither did mine. Try again. Good things take time — just like caramel.
Homemade Caramel Cake
Ingredients
- 1 cup unsalted butter room temp (2 sticks)
- ⅓ cup vegetable oil
- 2½ cups sugar
- 6 eggs room temp
- 2 tbsp vanilla extract
- 3 cups cake flour sifted
- 2 tbsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 1½ sticks unsalted butter for icing
- 2 cans evaporated milk 12 oz each
- 2 cups sugar for icing
- 2 tsp vanilla extract for icing
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a stand mixer, beat butter, oil, and sugar until pale and fluffy (about 5 minutes).
- Add eggs one at a time, then stir in vanilla.
- In a separate bowl, sift flour, baking powder, and salt.
- Add flour to the butter mixture in three additions, alternating with sour cream. Begin and end with flour. Mix until just combined.
- Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out with crumbs. Cool in pans 10 minutes, then remove to cool completely.
- For the icing, melt butter in a heavy-bottomed pot. Stir in evaporated milk and sugar. Cook over medium-low heat, stirring often, for about 90 minutes.
- Icing is ready when thickened, amber-colored, and coats a spoon. Remove from heat, stir in vanilla, and cool slightly (15–20 minutes).
- To assemble, place one cake layer on a plate. Spread icing on top, then repeat with remaining layers. Finish by spreading icing around the sides.
- Let the cake sit to set the icing. Slice and serve.
Notes
Nutrition