Old Fashioned Caramel Cake Recipe (2024)

This old-fashioned caramel cake recipe features two layers of moist yellow cake coated in a homemade caramel sauce. This classic recipe is just like the one grandma used to make and is perfect for family get togethers, holidays, and other special occasions.

Hey ya’ll! Today we are making one of my personal favorites — a classic Southern caramel cake recipe! In my opinion, it’s right up there withpeach cobblerandsweet potato pie.

Let’s get one thing straight from the start: this caramel cake isn’t quick and easy. It requires a lot of patience, but trust me when I say, the end result is worth it! My favorite part of this recipe is undoubtedly the caramel. It’s sweet and rich with a deep caramel flavor. The texture is silky and velvety, it literally cascades over each layer of moist yellow cake! Yes,cascades, ok!

Making the caramel takes the most time (like all good things, am I right?). Literally, a good chunk of your afternoon kind of time. My advice is to at least finish baking the cake before you even think about starting on the icing. That way, the cake has time to cool and you can give your full attention to making the caramel.I’ve even baked the cake the day before to split it up over two days.

Traditional Southern caramel cake is tried and true; the kind of soul food dessert that brings folks together around the table. And speaking of a special occasion, let me tell you – this cake is the star of the show at holiday gatherings like Easter, Thanksgiving, and Christmas. It’s also perfect for a potluck (everyone will be coming back for seconds).

Let’s bake up some sweet memories together, shall we?

What is Old Fashioned Caramel Cake?

An old-fashioned caramel cake (or old school caramel cake) is a classic Southern dessert. It typically consists of layers of moist yellow cake, often made with buttermilk for extra tenderness, and generously coated with a thick, homemade caramel icing.

What makes this Southern caramel cake special is the caramel icing. It’s made by slowly cooking butter, sugar, and evaporated milk until it reaches a light amber color and develops a rich caramel flavor. The caramel icing is then generously spread between the cake layers and over the top and sides, creating an indulgent dessert.

Old-fashioned caramel cake recipes have been passed down through generations in Black families, each with its own unique twist or variation. For example, some people makeSouthern caramel cakewith caramel frosting made with powdered sugar, or withbrown sugar and whipped egg whites.

While the ingredients and techniques may vary slightly from recipe to recipe, the result is always the same – a deliciously moist, buttery cake with a luscious, rich caramel.

Why Making Caramel Can Be Tricky

When it comes to making caramel, there are a couple of key factors that can make it a bit of a challenge.

• First, caramel needs to be cooked at just the right heat – too high and your sugar can quickly burn. I have a gas burner, so I usually set the dial half way between Low and Medium.
• Second, patience is absolutely essential. While it might be tempting to rush the process, caramel-making is a slow and steady affair. It’s best to take your time and let the sugar melt and caramelize at its own pace.
• This caramel recipe takes me around 1 hour and 20 minutes. Then, I remove it from the heat and let it sit for another 15 to 20 minutes before icing the cake.

Trust me, the end result will be well worth the wait!

Caramel Cake Ingredients

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted Butter
• Granulated white sugar
• Eggs (yolks and whites separated)
• Vanilla extract
• Buttermilk

Caramel for Caramel Cake Ingredients

• Butter
• Salt
• Evaporated milk
• Granulated white sugar
• Vanilla extract (optional)

Note:This cake recipe uses whipped egg whites, which is a traditional method that has been used by home bakers for generations to achieve light and fluffy cakes with an airy texture. We also used this method in our Southern cornbread recipe.

Substitutions and Variations

• Box Cake Mix: Use a trusty box of golden butter or yellow cake mix instead of baking a cake from scratch. We won’t tell!
• Three Layers: Divide batter between three8-inchor9-inch cake pansand bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
• Salted Butter: If you only have salted butter, you can use that instead. Reduce the added salt in the cake to 1/4 teaspoon. Do not add salt to the caramel unless doing a sea salt caramel icing.
• Cake Flour: For best results, you should use real cake flour. However, if you don’t have any, you can use a substitution. For every cup of cake flour, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch. Sift the mixture several times to evenly distribute the cornstarch. Note: If using a substitute, be aware that your cake may have a coarser crumb texture.
• Buttermilk:You can make your own buttermilk substitute by combining 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup.
• Salted Caramel Icing:Add flaky sea salt for salted caramel icing. This adds a salty-sweet contrast to the caramel cake. Simply stir it in with the vanilla, starting with 1/2 teaspoon of sea salt. Taste and adjust according to your preference. Remember, you can always add more salt, but you can’t take it away, so start with less and add more if needed.

Special Equipment and Tools

• Medium Mixing Bowl: For whisking dry cake ingredients.
• Large Mixing Bowls or Stand Mixer with Bowl: For creaming butter and sugar, and mixing cake batter.
• Electric Mixer: Either a hand mixer or stand mixer with a paddle attachment for beating egg whites and creaming cake ingredients.
• Two 8- or 9-Inch Round Cake Pans: For baking the cakes.
• Rubber Spatula

For the Caramel

• Large Saucepan: For cooking the caramel.
• Sauce Whisk: Strongly recommended for whisking the caramel. We use this sauce master whisk, and it makes the caramel silky smooth.

How to Make Old School Caramel Cake

1. Preheat oven to 350°F (177°C).
2. Grease two 8- or 9-inch round cake pans by coating the interior with a thin layer of oil, butter, or cooking spray. Then add a small amount of flour and tilt and tap the pan until all surfaces are lightly but evenly covered. Tap out any excess flour. This will ensure your cakes come out easily after baking.
3. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this dry mixture aside for now.
4. In a separate, large bowl (or bowl of a stand mixer), beat together the softened butter and sugar on high speed for about 3 minutes until creamy. Don’t forget to scrape down the sides of the bowl to make sure everything mixes evenly.
5. Lower the mixer speed to medium-high and add the egg yolks one at a time, followed by the vanilla extract, beating until well combined.
6. Gradually add the dry ingredients and the buttermilk to the creamed butter mixture, alternating between the two and mixing on low speed until everything is fully incorporated. The batter will be thick, so give it a good stir by hand to ensure there are no lumps hiding at the bottom.
7. In a separate clean bowl, beat the egg whites on high speed until fluffy peaks form, about 3 minutes. Carefully fold these fluffy whites into the cake batter, being gentle to keep the mixture light and airy. When you whip egg whites, you introduce air into the mixture, creating tiny bubbles that help the cake rise and become light and fluffy during baking.
8. Pour or spoon the batter evenly into the prepared cake pans and pop them into the oven. Bake for around 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove cakes from the oven and cool completely.
9. While the cakes are cooling, make the caramel icing. (See“Caramel for Caramel Cake”instructions below).

Assemble The Cake

1. Once the cakes are baked and cooled, level off the rounded (domed) tops with a serrated knife to create a flat surface.
2. Place one cake layer on your serving plate and cover the top with a generous layer ofcaramel icing.
3. Add the second layer, then spread the remaining caramel over the top and sides of the cake. It helps to use a silicone spatula or an offset spatula.
4. As you spread the icing on the cake, the caramel will continue to cool and thicken some, making it easier to spread.Refrigerate for 30 minutes to 1 hour before serving.
5. Tip: After spreading the caramel on the cake, I like to put the cake in the refrigerator for 15 to 20 minutes. Then, I use a silicone spatula to collect any of the caramel that pooled around the bottom of the plate and spread it up around the sides of the cake before putting it back in the fridge for another 15 to 30 minutes.

Caramel for Caramel Cake

While the cakes are cooling down, let’s whip up that irresistible caramel icing!

• In a large saucepan over Low Heat, melt the butter.
• Then, add evaporated milk, sugar, and salt.
• Stir to combine and whisk every couple of minutes with a sauce whisk (strongly recommended), for about 1 to 1 1/2 hours.
• It is important to cook the caramel until it reaches the soft ball stage, which is about 235-240°F (113-116°C) on a candy thermometer. This stage ensures the caramel will set properly.
• Note: I have a gas stove and keep the dial between Low and Medium Heat. I never turn it all the way up to Medium. The caramel takes about 1 hour and 20 minutes.
• Keep an eye on the caramel to prevent burning. You’ll know it’s ready when it’s thick enough to coat the back of a spoon and has turned a gorgeous golden brown (see pictures below).
• Remove the caramel icing from the heat and stir in the vanilla extract. Let it cool for about 20 minutes before you pour it on the top of the cake.

Troubleshooting Tips for Caramel Icing

Caramel can be a bit finicky, turning from perfect to burnt in the blink of an eye if you’re not careful. So, here are our tried and true tips and troubleshooting tricks to help you navigate the caramel-making process like a pro.

• Be Patient:When making caramel, resist the urge to turn up the heat. Instead, opt for Low Medium heat and let the sugar melt gradually. It might take a little longer, but it’s worth it to avoid burning.
• Stir, Stir, Stir:Keep a close eye on your caramel and give it a vigorous stir with a sauce whisk (highly recommended) frequently to ensure even heating and a smooth, even consistency. This helps prevent hot spots and ensures that the sugar melts evenly and avoid any lumps.
• Watch the Color:As your caramel cooks, keep an eye on the color. You’re aiming for a rich golden brown hue – too light and it’ll be too sweet, too dark and it’ll taste burnt.
• Don’t Walk Away:Making caramel requires your full attention. Once the sugar starts to melt, it can go from perfect to burnt in a matter of seconds. Stay close and keep an eye on it.
• Adjust the Heat:If you find your caramel is cooking too quickly or too slowly, don’t hesitate to adjust the heat accordingly. Sometimes a little tweak is all it takes to get back on track.

How to Store Leftovers

Leftover caramel cake can be stored covered at room temperature for up to 1 day, or in the refrigerator for up to 5 days. But let’s be honest, there probably won’t be much left to store once everyone gets a taste!

Why Is My Icing So Thick?

• Caramel icing can become too thick for several reasons. It may have been cooked for too long, causing it to thicken excessively.
• To thin out thick caramel icing, you can gently reheat it over low heat while stirring constantly. Then, add a small amount of warm milk or heavy cream, a tablespoon at a time, until you reach the desired consistency.
• Be cautious not to add too much liquid at once, as it can cause the icing to become too runny.

Why Won’t My Caramel Set?

• Caramel might not set for several reasons: insufficient cooking time, incorrect temperature, or high humidity.
• If your caramel is too runny, return it to the saucepan and reheat gently, stirring constantly. Use a thermometer to ensure it reaches the soft ball stage (235-240°F or 113-116°C). Then, let it cool completely.
• It’s relatively humid where I live (between 60-75%), so it usually takes closer to an hour and a half for my caramel to set.
• Note: This caramel icing doesn’t not harden completely, but it should be very sticky and fully coat the back of a spoon.

Why Are the Cake Layers Sliding?

• Cake layers may slide around a little bit after icing the cake. This is normal, just use your spatula to carefully shift the layers.
• If it’s sliding a lot, that means the caramel (or the cake) is too warm or too thin.
• Ensure that the cake layers are completely cooled before icing, and if necessary, refrigerate the cake for a short time before adding the caramel.
• Additionally, make sure the icing is thick and spreadable, but not overly thin. If the caramel is too thin, see “Why Won’t My Caramel Set?“.

Summary

Our old-fashioned caramel cake is a timeless classic, featuring two layers of tender yellow cake and a silky homemade caramel icing. It’s a nostalgic treat that sure to be your family’s favorite cake recipe.

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