Southern caramel Cake

Southern Caramel Cake is one of those desserts that is so rich and decadent, it’s a cake that surely takes any special occasion to a whole new level and is by far one of my family’s favorite cakes.  This cake takes me back to the days spent at my Grandma’s house.
I use the cake part for almost all of my “white” cake recipes.  It is delicious, moist and very easy.

Classic Southern Caramel Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Classic Southern Caramel Cake


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups self rising flour
  • 1 cup buttermilk
  • 2 tsp vanilla
  • For The Icing
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup Crisco
  • 1/2 cup butter
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. Prepare 3 9-inch cake pans by greasing them and adding optional parchment paper.
  3. Beat butter and 2 tsp vanilla until light and fluffy.
  4. Add 2 cups of sugar and beat for about 5 more minutes.
  5. Add eggs, 1 at a time, and mix well after each.
  6. Add flour and buttermilk, alternately, beginning and ending with flour. Mix well after each.
  7. Divide among the pans and bake for 25-30 minutes, until set and a toothpick inserted in the center comes out clean.
  8. Turn out of pans onto cooling racks and let cool completely.
  9. Prepare the icing while cakes are cooling.
  10. Mix all ingredients in a 3-4 qt cast iron dutch oven.
  11. Cook over med heat, swirling (or stirring) to keep ingredients moving in the pan.
  12. Cook to softball stage (235-245 degrees on a candy thermometer). You can also use cold water method listed below.
  13. Remove from heat and beat with a wooden spoon, until creamy and ready to spread.
  15. Take some caramel and drop it into a bowl or cup of very cold water. Give it a few seconds to cool. Fish around in the cold water and try to retrieve the caramel and make a little ball with it.
  16. If you stick your fingers in and pull out a gooey mess and you can't do anything but smear the caramel, you need to cook it some more.
  17. There is still too much water in the caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you can't get the threads to form a ball, you have more cooking to do.

The cake stand, shown below, make s frosting so much easier.  it turns, and keeps the cake right in front of you.