Homemade caramel cake is the classic Southern celebration cake: three tender layers of buttery sour cream cake covered in an old-fashioned cooked caramel icing made from butter, sugar and evaporated milk, simmered slowly until it turns amber and thick. It takes patience, but the steps are simple, and the cake gets even better the next day. It serves 12.
How to make caramel cake from scratch: Cream the butter, oil and sugar until fluffy, beat in the eggs and vanilla, then add the sifted cake flour, baking powder and salt alternately with sour cream. Bake in three 9-inch pans at 350°F for 25 to 30 minutes. For the icing, melt butter with evaporated milk and sugar and cook low and slow, stirring often, until thick and amber, then spread it between and over the layers.
Why You’ll Love It
- From-scratch Southern classic: no cake mix and no candy thermometer.
- Moist layers: sour cream and a little oil keep the cake soft.
- Old-fashioned icing: rich, fudgy caramel that sets on the cake.
- Make-ahead friendly: it tastes even better on day two.
What’s the Secret to a Moist Caramel Cake?
Fat and acid. Butter gives flavor, a little vegetable oil keeps the crumb soft even after a day, and sour cream adds moisture and tang that balance the very sweet icing. Cake flour makes the layers fine and tender. Mixing just until combined after the flour goes in keeps the cake from turning tough.
Ingredient Notes
Cake: 1 cup softened unsalted butter, ⅓ cup vegetable oil, 2½ cups sugar, 6 room-temperature eggs, 2 tablespoons vanilla, 3 cups sifted cake flour, 2 tablespoons baking powder, ½ teaspoon salt and 1 cup sour cream.
Caramel icing: 1½ sticks unsalted butter, two 12-ounce cans of evaporated milk, 2 cups sugar and 2 teaspoons vanilla.
Room-temperature ingredients: soft butter and room-temperature eggs and sour cream blend into a smooth, fluffy batter.
Ingredients
For the cake
- 1 cup unsalted butter, room temperature (2 sticks)
- ⅓ cup vegetable oil
- 2½ cups sugar
- 6 eggs, room temperature
- 2 tbsp vanilla extract
- 3 cups cake flour, sifted
- 2 tbsp baking powder
- ½ tsp salt
- 1 cup sour cream
For the caramel icing
- 1½ sticks unsalted butter
- 2 cans evaporated milk (12 oz each)
- 2 cups sugar
- 2 tsp vanilla extract
How to Make Homemade Caramel Cake
1. Prepare the pans. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. Cream. In a stand mixer, beat butter, oil, and sugar until pale and fluffy (about 5 minutes).
3. Add eggs and vanilla. Add eggs one at a time, then stir in vanilla.
4. Sift the dry ingredients. In a separate bowl, sift flour, baking powder, and salt.
5. Combine. Add flour to the butter mixture in three additions, alternating with sour cream. Begin and end with flour. Mix until just combined.
6. Bake. 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.
7. Cook the icing. 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.
8. Finish the icing. Icing is ready when thickened, amber-colored, and coats a spoon. Remove from heat, stir in vanilla, and cool slightly (15–20 minutes).
9. Assemble. 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.
10. Set and serve. Let the cake sit to set the icing. Slice and serve.
How to Make Old-Fashioned Caramel Icing
This icing doesn’t start with burnt sugar. Instead, butter, sugar and evaporated milk cook together slowly until the milk sugars brown and the mixture thickens into a soft, fudgy caramel. Use a heavy pot so it doesn’t scorch, keep the heat at medium-low, and stir often, especially near the bottom. It’s ready when it’s amber and coats the back of a spoon. Let it cool briefly so it’s thick enough to cling, but spread it while it’s still warm; it sets as it cools.
Common Caramel Cake Mistakes
- Rushing the icing. High heat scorches the milk; low and slow gives the color and flavor.
- Icing too hot. Hot icing runs off the cake; let it cool slightly first.
- Icing too cold. If it stiffens before you finish, rewarm it gently over low heat.
- Overmixing the batter. Stir the flour in just until combined.
- Frosting warm layers. Cool the cakes completely first.
Can I Put Caramel in Cake Batter?
You can swirl a little thick caramel sauce into the batter before baking, but this cake keeps the caramel in the icing, where its flavor stands out most. The plain buttery layers balance the very sweet frosting. For more caramel in every bite, spread a thin extra layer of icing between the layers.
Variations
- Salted caramel: sprinkle flaky sea salt over the finished cake.
- Pecans: press toasted chopped pecans into the sides.
- Sheet cake: bake in a 9×13 pan and pour the icing over the top.
- Two layers: use two deeper pans and bake a little longer.
If you enjoy homemade cakes, try Bee Sting Cake (Bienenstich) for its crunchy honey-almond topping and thick vanilla cream filling.
For a smooth caramel to serve with your cake, try Homemade Caramel Sauce, which cooks by color.
Storage
Keep the cake covered so the layers stay moist. It tastes even better the next day, once the icing has set. Wrapped slices can be frozen and thawed at room temperature.
What to Serve With It
Serve slices with coffee, cold milk or a scoop of vanilla ice cream.
More caramel desserts: salted caramel Kentucky butter cake, apple pecan cake with caramel glaze, salted caramel banana bread and pecan upside down cake. More layer cakes: white almond wedding cake and Texas sheet cake.
Frequently Asked Questions
What is the best caramel cake recipe?
A classic Southern one like this: buttery sour cream layers with a slow-cooked evaporated milk caramel icing.
What’s the secret to a moist caramel cake?
Sour cream, a little oil and not overmixing the batter.
What are common caramel cake mistakes?
Rushing the icing, frosting with icing that’s too hot, and overmixing the batter.
Why is my caramel icing grainy?
It was cooked too fast or stirred too little. Keep the heat low and stir often.
Can I make it ahead?
Yes. It’s even better the next day.
Final Notes
Cool the layers completely, cook the icing low and slow and spread it while it’s warm. If you add pecans or a sprinkle of sea salt, tell me in the comments how it turned out.
Homemade Caramel Cake
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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
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
