Southern-Style Caramel Cake

If you grew up or have spent any time in the south, this caramel cake will look familiar to you – and will probably have you drooling if it’s left in your presence. A true southern-style caramel cake is made up of a moist, lightly sweetened yellow cake that tastes light and fluffy, but that really acts as more of a vehicle for getting the rich, delicious caramel icing into your mouth as quickly as possible. (If some of the caramel icing doesn’t even make it onto the cake, we understand, it’s truly very difficult to resist sneaking some before it even gets close to the cake.)

We digress. So, we all understand the two main counterparts here, right? Lovely yellow cake and silky smooth caramel icing. The first comes together easily, just as you would make any cake, starting with creaming the shortening and sugar together, then mixing in the eggs and alternating between adding the dry ingredients and milk. Easy-breezy.

Next comes the task of making the frosting. Now, some will argue that it’s not an authentic southern caramel cake (hence, southern-style”) unless you spend (literal) hours making the icing over the stove, but that’s definitely not our kind of baking/dessert making. Our icing comes together in under 15 minutes, so once your cake is cooled you can pour it over and let it drip over the sides until it’s coated to your liking.

A word to the wise: caramel can be a bit finicky, so consider your options when frosting this bad boy. If your icing is on the thinner side it’ll drizzle nicely over the surface of the cake; if it’s on the thicker side, it might need a little help from you. For those of you wanting a perfectly glassy-topped cake, let the icing settle where it settles and don’t touch it. If you’re ok with a slightly more rustic look, feel free to use a rubber or offset spatula to smooth everything out, making sure the sides are evenly coated.

Once you’ve followed these steps, you’ll have an indulgent, decadent cake that’ll bring back memories of all your time spent in the south…and if you haven’t been to the south and tried this cake already, you’ll be thrilled to know about it now and surely plotting the next opportunity for you to make it. Just watch, everyone will go nuts for this!

Why You’ll Love This Recipe

This Southern-Style Caramel Cake is a heavenly blend of moist yellow cake and silky caramel icing. The cake is simple to make, and the frosting comes together in no time, making it perfect for those who love the rich, decadent taste of caramel without spending hours in the kitchen.

Kitchen Equipment You’ll Need

• 2 round cake pans
• Medium mixing bowl
• Large mixing bowl or stand mixer
• Whisk
• Rubber or offset spatula
• Large saucepan

Ingredients

Cake

• 2 1/2 cups sugar
• 1 1/2 cups vegetable shortening
• 1 1/2 cups whole milk
• 6 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Icing

• 1 cup brown sugar
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter
• 1 (14 oz.) can condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Step-by-Step Instructions

1. Preheat your oven to 350º F and lightly grease 2 round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl or mixer, beat the sugar and shortening together for 2-3 minutes, until smooth and fluffy.
4. Beat in the eggs and vanilla extract until incorporated.
5. Alternate adding the dry ingredients and milk to the mixture, being careful not to over-mix.
6. Pour the batter into the greased cake pans and place them in the oven.
7. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
8. For the caramel icing, combine the brown sugar, sugar, butter, and condensed milk in a large saucepan over medium-high heat, stirring continuously until thickened.
9. Bring to a boil, then lower the heat and stir in the vanilla extract and sea salt. Cook for 5-7 minutes, or until thickened. Let cool slightly until warm and thickened.
10. Assemble the cake by placing one layer on a plate and pouring 2/3-3/4 cup of icing over it.
11. Top with the second cake layer and pour the remaining icing over the top, letting it coat the sides.
12. Slice, serve, and enjoy.

Tips for Success

• Ensure the cake is completely cooled before adding the icing to prevent melting.
• If your caramel icing is too thick, gently warm it to make pouring easier.
• Use a spatula to help spread the icing if needed for a more even finish.

Additional Tips and Variations

• For a more intense caramel flavor, add a teaspoon of caramel extract to the icing.
• Try using a bundt pan for a different presentation.

Nutritional Highlights (Per Serving)

Calories: 580 | Carbs: 85g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 240mg

Frequently Asked Questions (FAQ)

Can I use butter instead of shortening?

Yes, you can substitute butter for shortening, but it may slightly alter the texture of the cake.

How do I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze the cake?

Yes, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

This Southern-Style Caramel Cake is a true delight, bringing the rich tastes of the south right into your home. Don’t wait to indulge in this decadent dessert, and be sure to let us know how it turned out for you. We’d love to hear about your baking adventures!