Southern caramel layer cake - moist yellow cake layers topped with a caramel frosting. A favorite of everyone in our family.
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 don't make the traditional burnt sugar caramel. I have a workaround for it!
As you know, 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 :-)
How to Make Caramel Layer Cake:
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
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.
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Caramel Layer Cake
Ingredients
For the layers: Use your favorite yellow cake layer recipe, or this one:
- ¾ teaspoon baking soda
- ¾ cup buttermilk
- ⅓ cup butter
- ⅓ cup shortening
- 1 cup sugar
- 3 eggs
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup butter (2 sticks)
- 2 cups light brown sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar
Instructions
For the cake:
- Preheat the oven to 350F. Grease and flour two 9-inch cake pans and set aside.
- Stir the baking soda and buttermilk together and set that aside as well.
- Sift together the flour, baking powder and salt and set aside to use later in the recipe.
- Cream the butter, shortening and sugar beating until fluffy. Add the eggs at a time beating well after adding each.
- Add the cornstarch to the mixture and beat until well incorporated.
- With mixer on low speed, add the flour mixture alternately with the buttermilk and soda mixture beginning and ending with the flour mixture.
- Add the vanilla extract.
- Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes or until tester comes out clean.
For the frosting:
- Sift the confectioner’s sugar and set 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 and confectioner’s sugar.
- Immediately transfer to the bowl of a stand mixer and beat until the frosting is smooth and begins to lose its sheen (this often takes as much as 20 minutes to achieve). The frosting is ready to spread when it is still barely warm but holds its shape.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Caramel Frosting Recipes ...
- 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
Miss P says
Tarnation - you went and posted that picture on Instagram. Dog gone.
Now I NEED caramel cake.
Miss P
Lana Stuart says
Yes, sometimes you just NEED caramel cake :-)
Vickie says
I 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
Two 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
Yes, it does - I keep both on hand all the time! And I use the paddle to beat the frosting.
Sues says
This 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
I think you're right, Sues. This is just another way of making caramel icing, right?
Achie1954 says
I have managed to get a similar taste to burnt sugar frosting just from adding a little molasses to the icing sugar and butter.
Dolores says
My 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?
Audrey Martin says
No Dolores, your Mother -in-law did not add confectioner sugar at all. The OLD fashion way for the icing is..you slow boil sugar and can creamy, till become a golden color. Then you add other thing just the confection sugar. It taste awesome. This the way my Grandmother and Aunt made their Caramel cake. I never was able to mater theirs. So I use this icing. I really prefer the cracked icing. Enjoy either way..