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Classic Southern Caramel Cake

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Hey there, sugar-loving friends! Ever had a longing for something that’s the epitome of comfort, wrapped in sugary splendor? Then you’ve stumbled upon the right place. Let me introduce you to a cake that’s so spectacularly Southern, so incredibly tender, and so gloriously swathed in caramel, you’ll wonder how you ever lived without it. I call it the “Decadent Southern Caramel Cake,” and trust me, this isn’t just a cake; it’s an experience.

Why You Need This Cake in Your Life
This cake is Southern hospitality at its best, offering you the warmest of welcomes through its sugary layers and sumptuous caramel frosting. Picture this: biting into a velvety crumb so soft it practically melts in your mouth, meeting a thick layer of caramel that wraps around your taste buds like a cozy blanket on a chilly night. Yeah, it’s that good. And guess what? It’s incredibly easy to whip up!

Is this recipe beginner-friendly?
Absolutely! This recipe breaks down each step to make it easy-peasy for bakers of all levels.

Why is this cake ‘Southern’?
It embodies the warmth and sweetness that the Southern United States is famous for. The caramel frosting adds that touch of Southern nostalgia that’ll make you feel like you’re on a porch swing sipping iced tea.

Do I need any special ingredients?
Nope! Most of the ingredients are pantry staples like flour, sugar, and butter. The star of the show—caramel—is also made from scratch with easily available items.

How long does it take?
You’ll need about 35 minutes for baking and a bit of prep and cooling time. So, you can go from zero to heavenly cake in just a couple of hours!

Why should I choose this over store-bought caramel cake?
Homemade always trumps store-bought when it comes to taste and the love that goes into it. Plus, you can control the ingredients, like the quality of the butter or the type of sugar you use.


For the Cloud-Like Cake Layer:

  • 1 cup unsalted butter (that’s two sticks), room temp
  • 2 1/2 cups white sugar
  • 4 large eggs, also room temp
  • 2 tsp of the good vanilla
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • A pinch of salt, about 1/2 tsp
  • 1 cup sour cream, room temp again
  • 1/2 cup whole milk

For the Caramel Frosting You’ll Crave:

  • 1 cup white sugar
  • 1/2 cup corn syrup, the light kind
  • 1/4 cup heavy whipping cream
  • 1/4 cup unsalted butter (half a stick), room temp
  • 1 tsp pure vanilla extract
  • Your Path to Cake Bliss 🎂


  • Oven Game Strong: Fire up your oven to a hot 350°F. A proper preheat ensures your cake will rise like a dream.
  • Pamper Your Pans: Take the two 9-inch cake pans and give them a nice greasing and flouring. This ensures your cake comes out hassle-free.
  • Making Your Dreamy Cake Batter:
  • The Butter-Sugar Waltz: Whip the room-temperature butter and sugar in a big bowl until it’s fluffy and pale. This lays the groundwork for a moist cake.
  • The Egg Relay: Toss in one egg at a time, mixing well before adding the next. This builds your cake’s body and texture. Follow it up with the vanilla extract for a whiff of delight.
  • Dry Team, Assemble: In a different bowl, sift your flour, baking powder, and salt. This makes your cake texture light and airy.
  • The Master Mix: Take turns adding the sifted dry ingredients and the sour cream-milk duo to your fluffy butter-sugar mix. Always start and finish with the dry ingredients for a smooth, lump-free batter.
  • Pour It, Love It: Evenly distribute the heavenly batter into your greased pans.

Baking & Cooling:

  • The Bake-Off: Place your filled cake pans into the preheated oven and bake for 30-35 minutes. The toothpick test will tell you if it’s done. It should come out clean.
  • The Waiting Game: Let your cakes cool completely before the next step. A cooler cake will make a better canvas for your frosting.

Crafting Your Caramel Frosting:

  • Sugar Rush: In a saucepan, blend together your sugar, corn syrup, and heavy cream. Stir over medium heat until bubbles start dancing.
  • Low Heat, Big Flavor: Simmer your mix on low heat for about 5 minutes or until it gains a thicker consistency.
  • The Final Countdown: Off the heat, stir in the butter and vanilla extract. Voila! You have now crafted a frosting worthy of this heavenly cake.

Cooking tips:

  • Preheat is Key: Always preheat your oven to 350°F for an even and perfect rise in your cake.
  • Room Temp Rules: Use room-temperature ingredients like butter, eggs, sour cream, and milk for a smoother batter and better blend.
  • Sift for Fluff: Sift your dry ingredients—flour, baking powder, and salt—to aerate them for a fluffier cake texture.
  • Alternate Mixing: When combining wet and dry ingredients, alternate between the two, starting and ending with the dry mix for a well-integrated batter.
  • Toothpick Test: To check cake doneness, insert a toothpick into the center. If it comes out clean, your cake is perfectly baked.
  • Cool Down: Allow your cakes to cool completely in their pans before applying frosting to avoid a caramel meltdown.
  • Stir the Caramel: Keep stirring your caramel frosting mixture continuously over medium heat to avoid burning the sugar.
  • Thickening Test: Simmer the caramel for about 5 minutes to reach the desired thickness, and then mix in room-temperature butter and vanilla off-heat.

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