When was the last time you had a Caramel Layer Cake? It’s one of those old-fashioned recipes that younger cooks don’t bother with much these days.
I always think of caramel layer cake as a uniquely southern dessert. Actually more of a confection than a cake, really.
A moist yellow cake layer with a creamy burnt sugar frosting. It’s something that turns up at nearly every family or church gathering in my part of the south.
It also makes regular appearances at birthdays and Christmas. It was one of my Daddy’s favorites and it’s on BeeBop’s list of the best cakes.
But, I have to tell you a secret. I’m a cheater. I cheat on the caramel frosting. A genuine caramel frosting requires the cook to “burn” a small amount of sugar in a cast iron pan.
The burnt sugar is then incorporated into the remaining sugar, butter and milk to produce a rich caramel frosting. You need some experience to know exactly when the burnt sugar is the right stage. Too much cooking and it will scorch, too little and the frosting is pale and tasteless.
I never could get the burnt sugar to just the right color and incorporated into the other ingredients the right way. I either burned the sugar or the frosting turned out grainy.
Neither is a good thing. So I gave up trying to make caramel frosting for a long time and then years ago I saw a recipe in the local newspaper for a caramel frosting that didn’t need the burnt sugar step and that’s the recipe I still use.
Trust me that you won’t be able to taste the difference in your finished frosting and no one ever needs to know that you didn’t make this with burnt sugar!
Let me just say one thing before I show you the recipe. If you’re on a diet, you may as well leave now and not look back.
This is not diet food. This is the opposite of diet food. But, oh my gosh, is it good! And for the record, when I cooked this recipe, we each had one slice of this cake and the rest went to work with BeeBop. Okay, maybe two, but I promise the majority of it went elsewhere :-)
Southern caramel layer cake - moist yellow cake layers topped with a caramel frosting. Click To Tweet
How to Make Caramel Layer Cake:
For the layers: Use your favorite yellow cake layer recipe, or the one included in the print copy of the recipe below.
When your layers are completely cooled, make the frosting. It’s even better if you let the layers rest well-wrapped in the fridge over night.
Sift the confectioner’s sugar and set it aside.
Place the butter, brown sugar and evaporated milk in a large heavy saucepan over medium-high heat and melt the ingredients, stirring occasionally. Once the mixture begins to bubble allow it to boil for approximately two minutes stirring constantly. Watch carefully to avoid burning the mixture.
Remove the pan from the heat and stir in the vanilla.
There’s my beloved Albany Drug Co vanilla. Unless you grew up in or around Albany, Georgia, you’ve probably never heard of “Albany Drug Co. Vanilla.”
It has to be the best vanilla I’ve ever used. Period. It has a strong vanilla flavor, but there’s something more to it. A sweet, almost smokey (as in cigar kind of smokey) smell. I really don’t know how to describe it. It’s just something you have to experience.
Anyway, Albany Drug Company made this vanilla for years and years. As long as I can remember. Sadly, Albany Drug Company no longer exists, but the vanilla lives! It is still available from U-Save-It Drugs.
They’re still making it just like Albany Drug always did. So, if you ever find yourself in southwest Georgia near Albany, run by U-Save-It and get yourself a bottle of the vanilla.
You won’t regret it. Now, I have no affiliation whatsoever with Albany Drug Company or U-Save-It Drugs. They have absolutely no idea who I am. I just like their vanilla.
Add the confectioner’s sugar.
Immediately transfer to the bowl of a stand mixer and beat until the frosting is smooth and begins to loose its sheen (this may take as much as 20 minutes to achieve). The frosting is ready to spread when it is still barely warm but holds its shape.
Frost the cake layers adding toasted pecans for garnish if you like.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Caramel Layer Cake
Ingredients
For the layers: Use your favorite yellow cake layer recipe, or this one:
For the frosting:
Instructions
For the cake:
For the frosting:
Notes
Nutrition Information:
Serving Size: 1
Amount Per Serving:Calories: 7867 Total Fat: 321g Saturated Fat: 177g Cholesterol: 691mg Sodium: 4083mg Carbohydrates: 1335g Sugar: 1128g Protein: 54g
More caramel frosting recipes you might enjoy:
- Southern Caramel Cake from Add A Pinch
- Caramel Icing Made the Old-Fashioned Southern Way from The Cupcake Project
- Apple Cake with Salted Caramel Frosting from A Spicy Perspective
- Real Deal Southern Caramel Cake from Grandbaby Cakes
- Southern Caramel Cake from In a Southern Kitchen
This post was originally published on May 6, 2010. It has been updated and reposted for readers’ enjoyment.
Barbara @moderncomfortfood says
atI’m game for just about anything caramel, including cakes, frostings, candy, and apples, among others. I never associated my love of this flavor with my Southern roots (just my addiction to mayonnaise!) and appreciate you pointing out the connection.
This cake looks splendid and is right up my alley. And many thanks for the tip about Albany Drug Store Vanilla. I’ll definitely pick some up next time I visit my aunties there!
Amy from She Wears Many Hat says
atThis is definitely a cake that I get a piece of every year at our family reunion in Georgia. Yuuuuum! I’ve never made one though – it looks like it would be a dangerous thing to have around.
Lana says
atYou just can’t have a family reunion without a caramel cake, can you? :-)
jenn (Bread + Butter) says
atWelll…This is one cake I haven’t had yet. And i do like southern foods. Definitely adding this to my list. Yum!!!
Patty Price says
atYou’re right, this is not diet food, no carrot sticks here! It sure is fun to read the recipe and see the photos. What a beautiful cake and a nice tradition to make and serve this cake on special occasions. Thanks for sharing your recipe.
HoneyB says
atI LOVE caramel frosted cake! So does Grumpy. I made a Cooking Light recipe at Christmas time for Caramel frosted cake – and we didn’t send any of it anywhere – so even though it was cooking light….we consumed the whole thing by ourselves — well, Grumpy ate most of it! ;o)
Lana says
atI’d love to see the Cooking Light recipe. Do you have a link to it online?
Heather Davis says
atLana – I am not Southern but wow that cake looks like a must for the next birthday in this house. And thanks so much for posting a frosting that can be used without burning sugar. I am all for easy!
Lana says
atIt makes a great birthday cake! Hope you’ll give it a try.
Heather Davis says
atLana – it’s my son’s 12th birthday tomorrow and all week I have been mulling over in my mind what cake to make him. Then it came to me about an hour ago. Caramel cake! But couldn’t think where I had seen it. Knew it had to be someone from the food blog group. Searched on my stumbled posts and voila!! So tomorrow when my son is off with his dad watching Rugby I am going to be attempting this. Hopefully it will look and taste as good as yours xx
Lana says
atAww…I’m touched! I do hope it turns out well and that you come back and let me know how you liked it.
marla {family fresh cooking} says
atI love caramel and cake….the perfect combo in this home made treat!
Lana says
atIt’s a great combination, Marla. Give it a try, I think you’ll really like it.
Teri says
atWell I didn’t take your advice. This is the cake I’m making for my mom for Mothers Day. We both love caramel and it won’t be sitting on my counter calling my name.
Thanks Lana and Happy Mothers Day
megan says
atOh my! I bookmarked this one!
Miss P says
atAll I can say is, you know that my birthday is later this month. Just bake another and overnight it to me.
By the way, is that Gama’s antique cake plate and cover?
Miss P
Lana says
atIt’s just like hers. Aluminum with the wooden acorn on top. But I bought this one on eBay :-)
Miss P says
atAre you sure? Really sure?
Miss P
Amanda says
atOMG that looks incredible!!!!
Neena says
atWell you have taught me a thing or two about caramel icing. I am going to try this one the next time I try to bake a cake. Looks great.
Miss P says
atHappy Mother’s Day.
Love you.
Miss P
my little expat kitchen says
atI love caramel cakes with the pecans on top. Your cake looks fantastic!
Magda
Cinda says
atYour dad was right… it should be everyone’s favourite too!! Great cake.
Fuji Mama says
atMmmmm, this sounds delicious! I love that you admit to cheating on the caramel. Now I HAVE to try that frosting recipe!
Lana says
atOf course I had to admit it! I couldn’t be anything other than honest :-) and, besides, it’s such a great alternative to the burnt sugar that I wanted to share it with everyone!
The Duo Dishes says
atYes, a classic Southern cake! The frosting is addictive.
Haley says
atI make a mean butterscotch cake with sticky caramel glaze, but if the cake needs to be pretty then this is pretty much the frosting recipe I use. Delicious and oh so rich!
Jenna says
atI made this cake tonight for my mother’s birthday. She LOVED it. Everyone loved it. This will not be the last time I make this cake! Thanks!
Lana says
atThank you, Jenna. I’m so glad you and your Mom enjoyed it.
Shermika says
atI was looking for a great caramel cake recipe and am glad I found this! I plan on making the cake today. Thanks!
Val from Accokeek, MD says
atI made this cake as one of the desserts at my sister’s for Thanksgiving Dinner. I tried everyone else’s desserts and not mine…I almost had to fight to get a piece to take home! Everyone loved it!!! Absolutely delicious! I plan to make this my “cake to take” to future events. Thanks for the recipe!
Cheryl says
atOh, my God!!! I am so glad I ran across this! My husband’s aunt lives in Albany and used to send us vanilla from The Albany Drug Co.! Love, love, love it! Now I know where I can get it again. THANKS! Funny, I always thought it was real vanilla… :)
Nance says
atMy mother used to make this frosting, but she called it penuche (pen-o’-chay) frosting.
In the South, the layers in caramel cake are almost as thin as pancakes with frosting between each layer. I don’t know how they do it! You’ll see “15 layer cake” with apparent pride on the number of layers.
Vicki says
atLana-
Could I make the Frosting a day or 2 ahead?
Julie says
atI have a family icing resume that always was grainy. This was a fave in my family and my mom would make it, grainy icing and all with homemade butter cake. I LOVED your frosting. I made my mom’s and it was grainy as usual, threw it all out, made yours and BAM… Perfect. My mom was a great cook but not a master cake maker. Ha. We are southern, so this is great! Thanks!
Janie says
atI have been making this cake at least once a year for 30+ years for my son’s birthday. My wonderful ex-mother-in-law gave me the recipe and she had been making it for her son’s birthday (his father) for more years than I had. Yes, it is the southern recipe of all time. My frosting recipe is different however and a lot easier. Try this and let me know what you think. 2 cups of sugar/1 cup evaporated milk. Cook over medium heat in iron skillet (preferred) until carmelized (soft boil stage) Remove from heat and add 2 Tbsp. Butter and 1 tsp vanilla & stir to spreading consistency. Takes no time at all and you will dearly love it. Blessings..
Cindy says
atAs a true southern girl, I love my caramel cake, but I never ventured to make it myself; thought it would come out grainy. Now, I will definitely try this recipe! Thanks so much for sharing! One question about the frosting-do you pack the brown sugar when measuring? Thanks!
cindy says
atGoing to try this for sure. I also have that same covered cake dish. My brother gave it to me for my birthday one year. I just love it!
earline thompson says
atCaramel is my absolute favorite cake, and what a delight to find your reference to Albany Drug Co. vanilla. I grew up in Albany and worked at Albany Drug as a teenager. Will definitely hit up U-Save-It for vanilla next time I visit there.
Ann says
atHi Lana,
I can hardly wait to try your Caramel Layer Cake. I grew up in the country without close neighbors so I spent all of my summers with my grandparents since the lived in the city and had lots of neighbors with children. My grandmother was a phenomenal cook, baker and canner. Every thing she made was delicious. I remember spending allot of
time with her in the kitchen…I was mesmerized at what she could
come up with. She always kept 2 large cookie jars filled with delicious cookies to share with the neighborhood children when they stopped
by for a visit. She made phenomenal cakes and one that I always
loved was a caramel pecan cake. Unfortunately by the time I was old enough to think about making these delicious things for my self my grandmother was no longer with us. When I asked my mother and her sister if they could make any of her recipes I was astonished to
hear they never thought to ask her how to make them. I guess they
just assumed she would always be around to make them herself.
Thank you so much for sharing this recipe.
Happy cooking,Ann
Dolores says
atMy Mother-in-law made this cake, but her icing was not creamy -but HARD after putting on the cake (cracked somewhat)! She never would give me the recipe, but I would presume she just added more confectioners sugar. I actually preferred it that way rather than creamy. What do you think?
Achie1954 says
atI have managed to get a similar taste to burnt sugar frosting just from adding a little molasses to the icing sugar and butter.
Sues says
atThis is an amazing-looking cake!! And I don’t really consider that frosting cheating! Cheating would be using a jarred caramel sauce :)
Lana Stuart says
atI think you’re right, Sues. This is just another way of making caramel icing, right?
Miss P says
atTwo things —
One – Albany Drug Company vanilla also comes in a clear formula (for divinity, etc).
Two – when you beat the icing with the stand mixer, do you use the paddle or whip attachment? Inquiring minds want to know.
Miss P
Lana Stuart says
atYes, it does – I keep both on hand all the time! And I use the paddle to beat the frosting.
Vickie says
atI know I’m a few years late here, but this sounds wonderful and like you said, almost foolproof. I was curious though about what speed do you beat it on? I’m guessing high speed but want to be sure. Btw, you didn’t cheat at all. You just improved the process. Think of yourself as an innovator!
Miss P says
atTarnation – you went and posted that picture on Instagram. Dog gone.
Now I NEED caramel cake.
Miss P
Lana Stuart says
atYes, sometimes you just NEED caramel cake :-)