🔸 What do I do if my caramel turns out too thin?

If your caramel sauce is too runny, it likely hasn't cooked long enough. Return it to the stove and simmer it gently, stirring often, until it thickens to the desired consistency. The trick is patience—slow cooking helps the sugars and dairy develop that signature richness and texture.

🔸 What if the caramel is too thick?

Overcooked caramel can become too thick to spread. Don’t worry—just stir in a splash of warm cream or milk, a little at a time, over low heat until it loosens up. Stir gently and avoid high heat to prevent burning.

🔸 Why does the caramel turn gummy or chewy after setting?

This usually happens when the caramel is overcooked or the sugar crystals weren’t fully dissolved. To prevent this, stir frequently during cooking and keep the heat low to medium. A touch of cream at the end can also help smooth things out before it sets.

🔸 What does caramel cake actually taste like?

Caramel cake has a rich, buttery flavor with deep notes of caramelized sugar and a subtle nutty warmth. The cake layers are soft and tender, while the frosting adds a smooth, melt-in-your-mouth finish. It’s sweet, but not overpowering—perfectly balanced for those who love a comforting dessert with depth and character. Learn more about how caramelization works in this breakdown from Serious Eats

🔸 Is caramel cake considered a Southern dessert?

Yes, caramel cake is a classic Southern dessert, often found at family reunions, Sunday dinners, and holiday gatherings. Its old-fashioned charm, homemade caramel frosting, and moist layers have made it a cherished tradition across generations in Southern kitchens.

🔸 What's the difference between caramel cake and butterscotch cake?

While both cakes feature a deep, sweet flavor, caramel cake is typically made with white sugar that’s cooked to create caramel, giving it a light, buttery profile. Butterscotch cake, on the other hand, uses brown sugar and butter as its base, resulting in a darker, more molasses-like flavor. They’re similar in texture but offer two distinct takes on indulgent sweetness.

🔸 Should I keep caramel cake in the fridge?

Yes, it’s best to refrigerate caramel cake if you’re not serving it within a day or two. Store it in an airtight container to keep the layers moist and the caramel frosting fresh. Before serving, let it sit at room temperature for 30–60 minutes so the texture softens and the flavors shine.

Caramel Cake: 7 Irresistible Reasons You’ll Love This Southern Classic

Description

This classic caramel cake is a Southern favorite made with moist vanilla-brown sugar layers and topped with a rich, homemade caramel frosting. It’s soft, creamy, and full of buttery caramel flavor in every bite. Whether for a special occasion or an everyday indulgence, this cake is a sweet, comforting crowd-pleaser.

Ingredients

Scale

Cake Layers

2 cups (250 g) all-purpose flour
¼ cup (30 g) cornstarch
2½ tsp baking powder
½ tsp salt (omit if using salted butter)
¾ cup (170 g) unsalted butter, room temperature
¼ cup (55 g) vegetable oil
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar
3 large eggs, room temperature
1 tbsp vanilla extract
½ cup (120 g) sour cream, room temperature
½ cup (120 g) whole milk, room temperature

Caramel Frosting

¾ cup (170 g) unsalted butter, room temperature
1½ cups (300 g) granulated sugar
2 cups (510 g) evaporated milk
⅓ cup (80 g) heavy cream, room temperature
¼ tsp salt (omit if using salted butter)
1½ tsp vanilla extract

Instructions

1. Prepare the Cake Layers

Preheat your oven to 160°C (320°F) with a fan, or 175°C (350°F) without. Grease and line two 8-inch cake pans.
Sift together flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, cream together butter, oil, white sugar, and brown sugar for 2 minutes until light and fluffy.
Add eggs one at a time, mixing between each. Stir in vanilla and sour cream.
Fold in half the dry ingredients, then the milk, then the rest of the dry mix. Mix until just combined.
Divide the batter between pans and bake for 28–30 minutes. Let cool in pans for 15–20 minutes, then transfer to a wire rack.

2. Make the Caramel Frosting

In a saucepan, melt butter with sugar, evaporated milk, and salt. Bring to a simmer over medium heat.
Reduce heat and cook for about 1 hour, stirring frequently, until thick and golden.
Stir in cream and vanilla, then cool for 25 minutes until warm but spreadable.

3. Assemble the Cake

Level cake layers if needed. Place one on a serving plate and spread a generous layer of caramel.
Top with the second layer and cover the top and sides with more caramel. Smooth with a spatula.
Allow the cake to set, decorate if desired, and serve.

Notes

Make sure your caramel doesn’t burn—keep the heat low and stir frequently.
The frosting sets as it cools, so work quickly once it’s ready.
Cake layers can be made a day ahead and refrigerated or frozen.

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 540 kcal
Sugar: 42 g
Sodium: 210 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 0.5 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 95 mg

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