Southern Caramel Cake (2024)

Why do my ingredients need to be at room temperature?

This helps create an emulsion that allows air to be released while baking which results in a light, fluffy and tender cake.

What if I don’t have buttermilk?

Buttermilk is key in this cake. The fat in the buttermilk helps this cake become very moist. So to replace that you would need to use heavy cream (the amount called for in the recipe) and one teaspoon of lemon juice or vinegar. Mix well and allow to sit for about 5 minutes before using. Regular milk is far too thin and doesn’t have enough fat.

Do I have to use dark brown sugar?

No, this just creates a more rich and deeper caramel flavor. If you do not have dark brown sugar on hand you can just use light brown sugar in its place. This combination of brown sugars really sets this recipe apart from others.

What is the texture and flavor of this cake?

The texture of the cake itself is light and fluffy with a silky but firm caramel frosting. This is a sweet cake because of the sugars but not overly sweet that it is not enjoyable.

Can I use a cake mix instead?

If you do not feel like making your own homemade cake you can use a yellow cake mix in its place but the frosting is a must!

How do I store leftovers?

This can be stored in a cake saver or in an airtight container at room temperature where it will keep for up to 5 days. You can extend the life to 1 week by putting it into the refrigerator. This can also be frozen. Place cooled cake wrapped in plastic wrap and then foil (or in a freezer container) where it will keep for up to 3 months. To defrost, remove cake to the countertop until defrosted.

Preheat the oven 350°F. Lightly spray (2) 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.

In the body of a stand mixer with the paddle attachment mix the butter with the oil until combined.

Add the granulated sugar and brown sugar. Beat them together on medium speed for 3 minutes.

Then, add the eggs one at a time until fully mixed in. Stir in the vanilla.

Add half of the dry ingredients and stir it in until combined.

Next, add half of the buttermilk, stir until combined.

Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.

Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.

Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan. When the cakes are cool and you are ready to assemble, cut any doming or uneven parts off the cake if there are any, and then make the frosting.

Place the light brown sugar, dark brown sugar, butter, and salt into a medium-sized saucepan.Place the pot over medium heat and whisk constantly until the butter and the sugars are melted.

Pour in the evaporated milk then the heavy cream, whisk to combine. Bring to a simmer and simmer for 4 minutes, it will start to thicken. Immediately pour into a heatproof bowl.

Using an electric hand mixer, add the powdered sugar a little at a time until fully mixed in. Then mix in the vanilla.

When the frosting is done, we need to work fast to frost the cake while it is still spreadable. Place one of the cakes top side up onto your serving platter. Add ¾ cup of the frosting and using an offset spatula or something similar, spread it out over the top of the cake.

Place the other cake top side down on top.