There’s something timeless and deeply comforting about a slice of caramel cake — golden layers of tender, buttery crumb wrapped in a velvety brown sugar frosting that melts into every bite. This vintage favorite, often spotted at church suppers and Sunday socials across the South, is the kind of cake that makes people stop mid-conversation and smile. Simple, sweet, and made with love, it’s a true taste of Southern hospitality — and it’s always the first dessert to disappear from the table.
INGREDIENTS:
Cake:
1 cup butter
3 cups sugar
6 eggs
2 2/3 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 (8 oz.) container sour cream
1 tablespoon vanilla extract
Caramel Frosting:
1 cup butter
2 cups light brown sugar, packed
½ cup evaporated milk
½ teaspoon vanilla extract
4 cups confectioners’ sugar
METHOD:
Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, or line the bottoms with parchment for easy release.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, sift together the flour, baking soda, and salt.
With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream. Begin and end with flour. Mix until just combined.
Stir in the vanilla. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
Prepare the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and evaporated milk, stirring constantly until the sugar dissolves and the mixture begins to bubble, about 2–3 minutes.
Remove from heat and stir in the vanilla.
Place the confectioners’ sugar in the bowl of a stand mixer. Pour in the warm caramel mixture and beat on medium speed until smooth and creamy.
Allow the frosting to cool slightly until it reaches a spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate and spread with a generous layer of caramel frosting.
Repeat with the remaining layers, then spread frosting evenly over the top and sides of the cake.
Let the cake sit at room temperature for about 30 minutes before serving to allow the frosting to set slightly.
Storage:
Keep covered at room temperature for up to 3 days, or refrigerate for longer storage (bring to room temperature before serving).
YIELD: One 3-layer, 9-inch cake
